Source: dLife

Tofu seasoned with garlic, chili paste, and scallions.

Servings

2 medium garlic cloves , minced or pressed
2 tsp fresh ginger root , grated
0.5 tsp chili paste , or more to taste
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
12 oz firm tofu
0.33 cup chopped red bell peppers
0.33 cup chopped scallions
1 tbsp chopped parsley

1 Whisk together the garlic, ginger, chili paste, soy sauce, rice vinegar and dark sesame oil in a bowl and set aside.
2 Using a wooden spoon, a fork, or your hands, crumble the tofu into a separate bowl. Add the peppers, scallions, parsley, and dressing and mix well. Serve at room temperature or chilled.

This salad keeps well for up to 2 or 3 days.