Saturday, May 19, 2007
I glumly mixed this salad together, mentally comparing the flavour void of tofu with the salty sharpness of the feta that I would be using to make a watermelon salad back home. (Note: if you really love cheese, don't move to China.) What got my attention about this salad was the texture - the cool, smooth tofu was really nice against the crispness of the watermelon. I am normally very partial to stronger flavours but this was a very satisfying lunch on a hot day, and would be great served with something spicy. I have also tried tofu with other fruits, like the loquats that are so fabulous now here, but watermelon is my favourite so far.
Per person, dice about 1 1/2 cups of watermelon and 2/3 cup tofu. Julienne about 1 tbsp of mint and toss very carefully so the cubes stay nice and square. Other fresh herbs would work really well too, like basil or dill.