A vibrant and flavorful tofu salad, perfect for a light meal or side dish.
Mix the rice vinegar, light soy sauce, sugar, minced garlic, grated ginger, and crushed red pepper flakes in a large bowl.
Ensure the sugar dissolves completely for a balanced marinade.
Cut the tofu into small cubes and add them to the marinade.
Press the tofu beforehand to remove excess moisture for better absorption.
Add the mushrooms, shredded carrot, diced bell pepper, shredded cabbage, and sliced shallot to the bowl with the tofu and marinade.
Mix gently to avoid breaking the tofu cubes.
Cover the bowl and let it marinate in the fridge for at least 2 hours.
For a deeper flavor, marinate overnight.
Before serving, sprinkle the salad with roasted peanuts, fresh cilantro, parsley, diced tomato, and toasted sesame seeds.
Serve chilled or at room temperature for the best taste.
