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Curried Tofu Salad
Maricel Dietrichs, Sous Chef at Guam Hilton Resort & Spa




1 lb fresh hard tofu, cut in cubes
1 cup all-purpose flour
oil for deep frying

2 Granny Smith apples, diced
1/2 cup celery, diced
1 medium pear, diced
1 cup seedless red grapes
1/4 cup mint, shredded

Curry Dressing

1 cup plain yogurt
1/2 cup mayonnaise
1 tsp curry powder
1 tsp turmeric powder
salt and pepper to taste


Prepare fresh tofu by draining in paper towel to remove excess water. Heat oil. Dredge tofu with flour until well coated. Deep fry until brown. Drain in absorbent paper. Cool.

Prepare dressing by combining all ingredients and mixing well. Toss tofu, apple, celery, pear and grapes with prepared dressing. Keep cold in refrigerator for 1 hour before serving.

Serve with shredded mint on top.

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