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I'm not sure who asked for recipes, but here is mine. I can't take credit for it because it is one that has been passed down from friends to friends. It seems to be a favorite with everyone -- I can't remember how many times I have given out the recipe. It is very colorful -- specially appropriate for a Christmas with the red and green colors. People who claim they don't like tofu end up enjoying this refreshing dish. TOFU SALAD=20 TOFU - The Japanese (or Asian) tofu works the best for this salad. The supermarkets have several types, but insist on any of the Asian brand. Lay flat side down on 4 layers of paper towel. Cut thru the middle to make two layers. Separate layers and drain on paper towel until most of the water is out -- about two hours. Place in a glass dish or glass pan with sides about 1" high and cut in cubes about 1 to 1=BD" squares. BROWN or RED ONION, minced=20 TOMATO, chopped fine GREEN ONION, sliced fine Sauce: 1/3 cup vegetable oil 1/2 cup shoyu 1 large garlic clove, chopped Combine sauce ingredients in a pan and bring almost to a boil. Remove from heat and cool to let flavors blend. Put sauce in a jar and refrigerate for 4 hours or overnight. Layer in a flat dish in this sequence -- tofu, onion, tomato (or salmon) and green onion. Cover dish with plastic wrap and refrigerate for 4 hours or until ready to serve. Just before serving, drizzle sauce over tofu layers until the sauce begins to puddle in the bottom of the dish -- in most cases, there will be leftover sauce. Best eaten immediately -- not a beautiful leftover. Enjoy! Esther Abe, CG for Dave 73/4, Baltimore MD