This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping the carrots and daikon.
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I loved this salad. I would cut down the amount of gochuyang to make it slightly less spicy. It holds up well and can be eaten several days in a row.
Might I add that this salad can be made into a very filling entree with the addition of rotisserie chicken slices!! (If you don't care for tofu.) YUM!
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