Cold Tofu Salad
This is a quiet, reliable dinner for nights when you want something substantial but immediate. The key is in how you drain the tofu so the sauce clings to the surface rather than pooling at the bottom of the bowl.
Control your moisture
Tofu holds a lot of water; pressing it for even ten minutes prevents your seasoning from becoming watered down and insipid.
- Heavy cutting board
- Paper towels
- Whisk
- Small mixing bowl
What goes in.
- 1 blockfirm or extra-firm tofu
- 2 tbspsoy sauce
- 1 tbspChinkiang vinegar or rice vinegar
- 1 tsptoasted sesame oil
- 1 tspfresh ginger, grated
- 2 stalksscallions, sliced thinly on the bias
- 1 tbsptoasted sesame seeds
Draining and Scoring
Wrap the block in paper towels and set a weight on top for ten minutes. Scoring the top of the tofu with a knife creates tiny channels that allow the sauce to soak in.
The method.
Press the tofu
Wrap the tofu in several layers of paper towels and place it on a plate. Put a heavy skillet or a large can on top to press out excess water.
Whisk the dressing
In a small bowl, combine the soy sauce, vinegar, sesame oil, and grated ginger. Whisk until the oil and vinegar emulsify.
Prepare the tofu
Unwrap the tofu and slice it into one-inch cubes or thin slabs. Arrange them on your serving plate.
Assemble
Pour the dressing evenly over the tofu. Let it sit for three minutes to absorb the liquid.
Garnish
Top with the sliced scallions and toasted sesame seeds immediately before serving.
Other turns to take.
Spicy Version
Add one teaspoon of chili oil or finely minced bird's eye chili to the dressing.
Crunchy Protein
Top with crushed roasted peanuts or fried shallots for added texture.
When it doesn't go to plan.
Always chill the tofu in the refrigerator for at least an hour before pressing if you want the dish truly cold.
Use a light soy sauce if you have one, as its saltiness is sharper and better suited for cold preparations.
If you have leftovers, do not store the tofu in the dressing; it will become rubbery.
The ones that keep coming up.
Can I use silken tofu instead?
Yes, but be careful when handling it. You cannot press silken tofu, so simply pat it dry very gently with a paper towel before dressing.
Is it necessary to toast the sesame seeds?
It provides a depth of nuttiness that raw seeds lack. Do it in a dry pan over medium heat for one minute until fragrant.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe