Tofu salad

I only worked one day this week. It was kind of harrowing, because the kitchen was down three people, and I'd never been there before, and three different people telling me (conflicting) things to do, but the highlight was that I got to invent a tofu salad.

Here's what I put in it:

6 tubs Nasoya Extra Firm tofu, cut into large cubes
4 red bell peppers, diced medium large
2 red onions, diced not quite so large
Enough snow peas to make it look like a good color balance
Half a bunch of flat leaf parsley, chopped

Dressing: soy sauce, sesame oil, lime juice, rice wine vinegar, chopped garlic, white pepper. I couldn't begin to tell you proportions, I just grabbed a fistful of plastic spoons and kept tasting until it seemed good. If there had been fresh ginger in the house I'd have put some in. A squirt of sriracha sauce or a dash of sugar wouldn't hurt either, but I was in a rush.

Garnish with a sprinkling of black sesame seeds.

Chef said it was delicious.

Scaling it down is left as an exercise for the reader.