Chinese · Lunch
Cold Tofu Skin Salad
Chilled julienned tofu skin tossed with cucumber, carrot, and scallion in a dressing of black vinegar, soy sauce, sesame oil, and chili oil, finished with toasted sesame seeds and cilantro. A quick, refreshing Chinese cold appetizer built on chewy tofu skin and a tangy, garlicky sauce.
$3
15 minsPrep
2 minsCook
17 minsTotal
EasyLevel
Nutrition per serving
262Calories
16.8gProtein
14.2gFat
19.8gCarbs
7.1gSugar
3.8gFiber
1256mgSodium
0mgChol
2gSat Fat
421mgPotassium
158mgCalcium
3.2mgIron
0mcgVitamin B12
8.2mgVitamin C
vegan
vegetarian
gluten-free-adaptable
low-carb
low-calorie
rich-umami
hidden-gems
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Soak dried tofu skin sheets in warm water for 8–10 minutes until pliable, then drain and julienne into thin strips.
2
Boil
Blanch tofu skin strips in rolling boiling water for 45 seconds until opaque and springy, then drain and chill under cold water.
3
Chill
Spread blanched tofu skin on a plate and refrigerate for 10 minutes until fully cooled and firm.
4
Whisk together black vinegar, soy sauce, sesame oil, chili oil, and sugar until sugar dissolves. Mince garlic and thinly slice scallion and carrot, then julienne cucumber. Add garlic to dressing.
5
Toss chilled tofu skin, julienned cucumber, sliced carrot, and scallion with dressing until all strands are coated, then plate. Scatter toasted sesame seeds and cilantro on top and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, about two sheets tofu skin, dried
- 11 cucumber
- 4 tbsp4 tbsp carrot
- 22 scallion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp black vinegar
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp chili oil
- 1 tsp1 tsp sugar
- 2 tsp2 tsp toasted sesame seeds
- 2 tbsp2 tbsp cilantro, fresh
