Cold Tofu Salad

Cold Tofu Salad Recipe from Taiwan - Ingredients: rice vinegar, soybean oil, cilantro, ginger, green onions, tofu

Region / culture: Taiwan | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Cold tofu salad is a refreshing and light dish that is perfect for a hot summer day. The combination of tofu, fresh herbs, and a tangy dressing makes for a delicious and healthy meal.

History

Tofu, also known as bean curd, has been a staple in Asian cuisine for centuries. It is made by coagulating soy milk and then pressing the curds into blocks. Tofu is a versatile ingredient that can be used in both savory and sweet dishes.

Ingredients

3 tbsp rice vinegar
2 tbsp low sodium soy sauce
1 tbsp soybean oil
0.5 cup cilantro, roughly chopped
1 tbsp finely grated fresh ginger, generous
2 green onions, finely sliced
salt, to taste
2 oz (57 g) tofu (2 blocks), drained on paper towels

How to prepare

Use 1 package of MORI NU LITE tofu.
Combine the ingredients for the dressing and set it aside.
Cut the tofu into 1 inch cubes and arrange them on individual plates. Cover with the dressing and serve immediately.
Yield: 4 servings

Variations

Add diced cucumbers, cherry tomatoes, or avocado to the salad for added texture and flavor. You can also add a sprinkle of sesame seeds or crushed peanuts for extra crunch.

Cooking Tips & Tricks

When making cold tofu salad, be sure to use firm tofu that has been drained well. This will ensure that the tofu holds its shape and absorbs the flavors of the dressing. Additionally, be sure to use fresh herbs and ingredients for the dressing to enhance the overall flavor of the dish.

Serving Suggestions

Serve cold tofu salad as a light lunch or as a side dish with grilled meats or fish. It pairs well with steamed rice or noodles.

Cooking Techniques

Be sure to drain the tofu well before cutting it into cubes to prevent excess moisture in the salad. You can also marinate the tofu in the dressing for a few hours before serving to enhance the flavor.

Ingredient Substitutions

You can use any type of vinegar in place of rice vinegar, and olive oil or sesame oil in place of soybean oil. Feel free to customize the dressing to suit your taste preferences.

Make Ahead Tips

You can prepare the dressing and tofu ahead of time and assemble the salad just before serving. Store the dressing and tofu separately in the refrigerator.

Presentation Ideas

Garnish the salad with additional cilantro leaves, sliced green onions, or a sprinkle of red pepper flakes for a pop of color. Serve the salad on individual plates or in a large bowl for a family-style meal.

Pairing Recommendations

Cold tofu salad pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. It also pairs well with a light beer or sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The tofu may become softer over time, but the flavors will continue to develop. Serve the salad cold or at room temperature.

Nutrition Information

Calories per serving

Calories: 80 per serving

Carbohydrates

Carbohydrates: 6g per serving

Fats

Fats: 5g per serving

Proteins

Proteins: 4g per serving

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin K, vitamin C, and iron.

Alergens

This recipe contains soy and gluten.

Summary

Cold tofu salad is a low-calorie, high-protein dish that is rich in vitamins and minerals. It is a healthy and delicious option for a light meal or side dish.

Summary

Cold tofu salad is a light and refreshing dish that is perfect for a hot summer day. With a tangy dressing and fresh herbs, this salad is a healthy and delicious option for a light meal or side dish. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. It was a warm summer afternoon, and I had been invited to a potluck gathering at my friend's house. As I scanned the buffet table for something to try, my eyes landed on a simple yet elegant dish that caught my attention – Cold Tofu Salad.

I had never been a huge fan of tofu before, but something about the way it was prepared in this salad intrigued me. The tofu had been cubed and marinated in a tangy dressing made of soy sauce, rice vinegar, sesame oil, and a hint of ginger. It was then tossed with crisp cucumbers, crunchy carrots, and fresh herbs before being chilled to perfection.

I took a small spoonful of the salad and was immediately blown away by the delicate balance of flavors and textures. The creamy tofu was complemented beautifully by the crunchy vegetables and the zesty dressing. I knew right then and there that I had to learn how to make this dish myself.

I approached my friend, who had made the salad, and begged her for the recipe. She chuckled and told me that she had learned it from her own grandmother, who had passed it down to her. She graciously agreed to share the recipe with me, and I eagerly copied it down in my recipe book.

The next day, I set out to make Cold Tofu Salad for the first time. I gathered all the ingredients – firm tofu, cucumbers, carrots, green onions, cilantro, soy sauce, rice vinegar, sesame oil, ginger, and a touch of honey. As I chopped and diced, I couldn't help but feel a sense of nostalgia for the day before, when I had first tasted this delicious dish.

I marinated the tofu in the dressing, allowing it to soak up all the flavors while I prepared the rest of the salad. Once everything was mixed together and chilled in the refrigerator, I eagerly took my first bite. It was just as delicious as I remembered – creamy, crunchy, and bursting with flavor.

From that day on, Cold Tofu Salad became a staple in my kitchen. I made it for family gatherings, potlucks, and even just as a simple side dish for dinner. Each time I prepared it, I thought back to that warm summer afternoon when I first discovered the recipe and the joy it brought me.

Over the years, I have shared the recipe with friends and family, passing on the tradition of Cold Tofu Salad to the next generation. It has become a beloved dish in our household, a reminder of the power of simple ingredients and the joy of discovering new flavors.

As I sit here now, reflecting on the journey that led me to this recipe, I am filled with gratitude for the wonderful people and experiences that have shaped my love for cooking. Cold Tofu Salad may have been just a dish I stumbled upon at a potluck, but it has since become a cherished part of my culinary repertoire, a reminder of the beauty of food and the joy it can bring to our lives.