Shredded Tofu Salad
Recipe from Hannah Che
Take a stack of sturdy, nutty-tasting fresh tofu sheets (gāndòufu in Mandarin) and cut them up into noodle-like ribbons to combine with cucumber, cilantro and a spicy, garlicky sauce. Look for vacuum-sealed packages of tan-colored, nubby gāndòufu, often labeled as “soy tofu sheet” in the refrigerated tofu section in Chinese markets. Enjoy this salad with dumplings or a cozy soup.
Ingredients
For the Salad
8 ounces/230 grams pressed tofu sheets (gāndòufu); see Tip
1 small Persian cucumber, halved, seeded and julienned
1 large handful fresh cilantro, stems and leaves cut into 1-inch segments (about ½ cup)
¼ cup thinly sliced scallion whites
4 or 5 mild dried red chiles, such as Tianjin, snipped into ½-inch segments, seeds shaken out
3 garlic cloves, minced
For the Dressing
1½ tablespoons soy sauce
1½ tablespoons unseasoned rice vinegar, plus more to taste
1½ tablespoons chile oil
1½ teaspoons toasted sesame oil
¾ teaspoon kosher salt (such as Diamond Crystal), plus more to taste
¾ teaspoon granulated sugar, plus more to taste
3 tablespoons neutral oil (such as canola or peanut)
Toasted sesame seeds, for garnish
Preparation
Cut the tofu sheets into 4-inch-wide strips. (If they’re the standard 8-inch-square sheets, just cut them in half.) Next, cut those strips crosswise into narrower, ¼-inch-wide pieces that resemble short noodles; to efficiently slice the strips, roll two sheets up at a time like a cinnamon roll before cutting. Scrappy bits are fine.
Bring a medium or large saucepan of water to a rolling boil. Toss in the tofu noodles and blanch for about 2 minutes, or just until the water returns to a boil. Drain, dump the noodles back into the pot, add cold water to cover and then drain again. (This will improve the tofu’s texture and reduce its beany flavors.) Let sit for a few minutes to cool, then in batches, use your hands to squeeze out water from the noodles.
Put the cucumber and cilantro in a large bowl, then add the tofu noodles, spreading them out flat. Atop the tofu noodles toward the center, add the aromatics: scallion whites, dried chiles and garlic. In a small bowl, stir together the soy sauce, vinegar, chile oil, sesame oil, salt and sugar; set the dressing aside.
In a small saucepan, heat the neutral oil over medium until nearly smoking, about 2 minutes. Pour the hot oil over the aromatics to release their fragrance with a loud sizzle. Pour the dressing onto the tofu noodles then toss well to combine. Taste and adjust the seasoning as desired, adding more vinegar for acidity, sugar for sweetness, and salt as needed. Transfer to a serving bowl or deep plate (including the dressing for flavor), sprinkle with sesame seeds and serve immediately.
Keywords: Tofu Asian Salad Main
