Chilled Sesame-Basil Tofu Salad

1. Cut Tofu and Boil

First, cut the tofu into 0.5-inch cubes. Set a saucepan of very generously salted water to boil. Once the water reaches a rolling boil, carefully lower the tofu cubes into the water using a slotted spoon. Let them simmer for 3-4 minutes, until they are completely heated through. The tofu will firm up during this process, ensuring a better texture in the salad.

2. Cool Tofu

While the tofu is boiling, prepare a bowl of cold water. Once the tofu is ready, immediately plunge the cubes into the cold water to firm up their outside surface. Drain the tofu and transfer the cubes to a large bowl.

3. Prepare Basil Mixture

Next, finely chop the basil leaves. In a small bowl, combine the chopped basil, minced garlic, sesame oil, MSG or nutritional yeast, and 0.5 teaspoon of salt. Mix these ingredients together until they form a fragrant, coarse pesto.

4. Combine and Serve

Combine the basil mixture with the blanched tofu in the large bowl. Use a spatula to gently toss the tofu cubes, ensuring they are evenly coated with the sauce. Taste the salad and adjust the seasoning with more salt or nutritional yeast if needed. You can serve the salad immediately or chill it in the refrigerator until it’s cold. Enjoy the fresh, vibrant flavors of this Chilled Sesame-Basil Tofu Salad!