Cold Tofu Salad
Cuisine: Chinese
Scallions is what defines Cold Tofu Salad, a home vegetable dish.
Difficulty
2 / 5
★★☆☆☆
Estimated Calories
343 kcal
Ingredients
- Tofu (firm northern-style or extra-firm tofu recommended)
- Scallions
- Garlic
- Light soy sauce
- Sesame oil
- Vinegar (optional)
- White sugar (optional)
- Chili oil (optional)
Steps
- Cut the tofu into 2 cm cubes and set aside.
- Bring 500 ml of drinking water to a boil over high heat.
- Add the tofu cubes and boil for 1-2 minutes to remove the beany taste and firm up the texture.
- Remove the cooked tofu, drain well, place it in a bowl and set aside.
- Wash the scallions and chop them finely; set aside.
- Peel the garlic and mince it; set aside.
- In a clean small bowl, add 15 ml light soy sauce, 5 ml sesame oil, 5 ml vinegar (optional) and 2 g sugar (optional).
- Add the minced garlic.
- Stir well until the sugar fully dissolves and the sauce is evenly mixed.
- Pour the sauce evenly over the tofu cubes.
- Sprinkle with the chopped scallions.
- If you like, drizzle with 5 ml chili oil (optional).
- Toss gently with chopsticks or a spoon, and it's ready to eat.
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Notes
This cold dish is light and refreshing, rich in plant protein and calcium, low in fat and healthy. It's quick and simple: even beginners can finish it in about 10 minutes.
Estimated difficulty: ★★
Estimated calories: 343 kcal
Quantities:
Decide how many servings you plan to make before you start. One serving is just right for 1 person.
Per serving:
- Tofu 250 g (about one standard block)
- Scallions 10 g
- Garlic 2-3 cloves
- Light soy sauce 15 ml
- Sesame oil 5 ml
- Vinegar 5 ml (optional)
- White sugar 2 g (optional)
- Chili oil 5 ml (optional)
- For cold tofu, firmer northern-style or extra-firm tofu is recommended; it doesn't break easily and has a better texture.
- If you prefer a lighter taste, leave out the vinegar and chili oil.
- Adjust the sauce proportions to your own taste.