This recipe reminds me of warm summer days when I was a little girl, watching my Mom prepare dinner for our family. As soon as the scent of the dressing hit my nose, I knew what was for dinner: My favorite tofu salad from my grandmother's cookbook. Recently, I asked my Mom to send me this recipe and she had no idea what I was talking about. I instructed her to look in the cabinet under the microwave on the bottom shelf for the spiral-bound, green and pink tattered cookbook on the left side. She was shocked that I remembered exactly where this recipe was from, and frankly so was I!
My grandmother, Fusae Namimoto, moved to Los Angeles from Kauai in the early 80's. She didn't take much with her; one of the few things she brought over to the mainland was this Hawaiian cookbook. It's a collection of potluck recipes from a community center that she must have been part of on Kauai. I've changed the recipe quite bit (it calls for 1/2 cup of soy sauce!) reducing the soy sauce, adding a bit of rice vinegar instead. I know that to some, it may just seem like a simple weeknight salad; but I always feel like I am honoring my grandmother and Mom when I prepare it.
*Salad ingredients have been changed slightly as well as ingredients and proportions of the ingredients in the dressing. The dressing still has that deeply satisfying scent, though. —Kristin Posner
garlic, finely grated
green onions, chopped
good quality soy sauce
good quality Japanese rice vinegar
good quality toasted sesame oil
16 ounce basket cherry tomatoes, cut in half
of a 14 ounce silken tofu, cubed into 1/2" squares
small carrot, peeled and grated
*Optional/not pictured: Add 1/2 of a 4 oz. can of oil-packed, wild sardines (or any other good quality, non-smoked, sustainably-caught canned fish)