Tofu Salad

This tofu salad is well served at the temples for the great masters or high ranking monks and is highly recommended as the food for body and soul. It is a light, spicy, flavorful dressing, and the fresh ingredients are important when preparing this salad.
Serves two.

Ingredients:
10 ounces of silken tofu, cut into 1 inch squares*
1 cup iceberg lettuce, cut into bite size pieces
1 cup English cucumber, cut into matchstick lengths
1 carrot, cut into matchstick lengths
1/2 cup bean sprouts
2 tsp chili sauce

Dressing:
1/4 cup parsley
1/4 cup cilantro leaves
1/2 Granny Smith apple, peeped and seeded
1 celery stalk, chopped
1/3 cup rice vinegar
1/3 cup oil
1 tsp honey
1 tsp sugar
1/4 tsp salt

Directions:
To make the dressing: in A Magic Bullet machine or other blender, blend all the dressing ingredients until smooth.
Toss the lettuce, cucumber, carrots, and bean sprouts in a mixing bowl. Arrange the tofu around (see photo). Divide the chili sauce equally among each tofu square. Pour the dressing over the salad and serve extra dressing on the side.

If silken tofu is not available, quickly make silken tofu as follows:
Bring 5 cups unflavored soy milk to a boil. Add 1 1/2 tsp agar powder. Simmer until the agar powder dissolves. Pour into a 9" x 9" container and let it gel. Cool in the refrigerator before cutting it.