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Chinese Cold Tofu Salad

July 16, 2016 9 Comments

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Sesame and soy sauce cold tofu salad with a small amount of fresh Thai peppers.

cold tofu salad

Tofu is a great food for all seasons in China and cold tofu is especially great for summer days.

For this recipe, you will use soft or silken tofu instead of firm tofu. I believe that firm tofu or extra firm tofu is quite familiar to  Chinese food lovers because they are so popular in stir frying dishes like Mapo tofu, pan-fried tofu dishes like this home style tofu and pan-fried tofu and soups like hot and sour soups.  But you may find soft tofu is slightly difficult to handle comparing with other types. In my hometown, the soft tofu is made with Chinese style Lushui, which make it super elastic and soft. However, most of the silken tofu outside Sichuan province is made with GDL. That type is super soft but frail. You need to be very careful and do not break them in the transferring process.  When moving the tofu, use a large Chinese style wide cutting knife.

cold tofu salad

Ingredients 

  • One box of silken tofu
  • Coriander leaves for decorating
  • 1 green onion, finely chopped

Seasoning

  • 1 tablespoon light soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon water
  • 1 teaspoon black vinegar
  • 2 fresh Thai peppers (you can replace it with chili oil)
  • 1/2 tablespoon toasted white sesame seeds
  • 1/2 teaspoon sugar
  • 1 garlic clove, chopped
  • 1 teaspoon minced ginger
  • 1 green onion, finely chopped
  • 2-3 coriander stem, finely chopped

Carefully take your silken tofu out and cut into bite sized pieces. You can use it as a whole block too.

cold tofu

Mix all the seasonings well in the small bowl and set aside for 1-2 minutes.

cold tofu salad

Pour the sauce over the tofu and decorate with coriander leaves and chopped green onion. Serve immediately.

Chinese cold tofu salad

cold tofu salad

5 from 2 votes
Print
Cold Tofu (Liangban Tofu)
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
A very quick and spicy Szechuan style cold tofu
Course: Salad
Cuisine: Chinese
Keyword: tofu
Servings: 2
Calories: 190 kcal
Author: Elaine
Ingredients
  • One box of silken tofu
  • Coriander leaves for decorating
  • 1 green onion , finely chopped
Seasoning
  • 1 tbsp. light soy sauce
  • 1 tbsp. sesame oil
  • 1 tbsp. water
  • 1 tsp. black vinegar
  • 2 fresh Thai peppers , you can replace it with chili oil
  • 1/2 tbsp. toasted white sesame seeds
  • 1/2 tsp. sugar
  • 1 garlic clove , chopped
  • 1 tsp. minced ginger
  • 1 green onion , finely chopped
  • 2-3 coriander stem , finely chopped
Instructions
  1. Carefully take your silken tofu out and cut into bite sized pieces. You can use it as a whole block too.
  2. Mix all the seasonings well in the small bowl and set aside for 1-2 minutes.
  3. Pour the sauce over the tofu and decorate with coriander leaves and chopped green onion. Serve immediately.
Nutrition Facts
Cold Tofu (Liangban Tofu)
Amount Per Serving
Calories 190 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g6%
Sodium 422mg18%
Potassium 26mg1%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 10g20%
Vitamin A 435IU9%
Vitamin C 13.3mg16%
Calcium 161mg16%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: In Season, Recipes, Salad and cold dishes, tofu, Vegan

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  1. Vicki says

    July 26, 2016 at 10:52 pm

    Hi Elaine,

    I just wanted to let you know how much I have been enjoying your “small blog”. It’s wonderful to have these authentic recipes to recreate in my very own kitchen. I LOVE your recipes, I wish to cook one every day! Thank you for sharing your love of cooking and your recipes.

    Reply
  2. Sapana says

    July 30, 2016 at 10:06 pm

    This is my favorite!! Thanks for another mouth watering recipe!

    Reply
    • Elaine says

      July 31, 2016 at 2:45 pm

      You are the most welcome!

      Reply
  3. Jesse says

    February 13, 2018 at 12:06 pm

    5 stars
    I loved this dish when I first came across it. My partner is Chinese and she really enjoys having a taste from home while we’re on the other side of the world. No restaurant does better than these recipes. Thanks very much and I really hope to see this blog continue to grow! I’ve cooked many already.

    Reply
    • Elaine says

      February 14, 2018 at 8:34 pm

      Thanks Jesse. That’s the comment that can make me a day.

      Reply
  4. David says

    August 11, 2018 at 3:44 am

    Thanks for this, Elaine. I’m looking forward to trying it tonight. How much chili oil should I use as a stand-in for the Thai peppers?

    Reply
    • Elaine says

      August 11, 2018 at 7:35 am

      Yes, chili oil is another great option with a different flavor.

      Reply
  5. Philip kodjo Digoun says

    July 28, 2019 at 4:10 am

    i like mapo tufo and the spicise pickled cumcumbers salsde in fate chinisse food is nice

    Reply
  6. Kevin says

    May 20, 2020 at 10:49 am

    5 stars
    👍👍👍

    Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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