Dry Tofu Salad

Name: Dry Tofu Salad
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 300 g firm tofu — shredded; 1 celery stalk; 2 scallions; 1 tbsp chili oil; 1 tbsp soy sauce; 1 tsp vinegar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Dry Tofu Salad finds its roots in the home kitchens of Sichuan, where cold plates are a staple of meals meant for sharing. This version captures the essence of family cooking, a dish passed down through hands that judge salt by feel and add fat without restraint. It's the kind of salad that appears on the table as a cool, refreshing counterpoint to the region's fiery hot pots and braised delights.

Expect a satisfying interplay of textures and flavors: the firm tofu absorbs the chili oil's heat, while the crisp celery and scallions bring a fresh, green bite. A splash of soy sauce and vinegar ties it all together, offering a balance of savory and tangy notes. Each bite invites you to savor the subtle complexity that arises from simple, honest ingredients.

Ingredients

300 gfirm tofu — shredded
1celery stalk
2scallions
1 tbspchili oil
1 tbspsoy sauce
1 tspvinegar
to tastefine sea salt

Method

Start by preparing the tofu. Take 300 g of firm tofu and press it gently to remove excess water. Cut the tofu into thin strips, about 5 cm long and 1 cm wide. This shape helps the tofu absorb the dressing better and gives a pleasing texture in the salad.
Next, prepare the vegetables. Rinse 1 celery stalk thoroughly and slice it diagonally into thin pieces, about 0.5 cm thick. This diagonal cut not only looks appealing but also allows the celery to mix well with the tofu. Trim and slice 2 scallions into thin rings, keeping both the white and green parts.
In a large mixing bowl, combine the tofu strips, celery slices, and scallion rings. This combination will form the base of your salad, providing a mix of textures and flavors.
Prepare the dressing in a small bowl by mixing 1 tbsp chili oil, 1 tbsp soy sauce, and 1 tsp vinegar. Stir well until the ingredients are fully combined. The chili oil adds heat, the soy sauce provides umami, and the vinegar introduces a slight tanginess.
Pour the dressing over the tofu and vegetables in the mixing bowl. Add fine sea salt to taste, starting with a small pinch and adjusting as needed. The salt should enhance the flavors without overpowering them.
Gently toss the salad using a spoon or your hands, ensuring the tofu and vegetables are evenly coated with the dressing. Be careful not to break the tofu strips; they should remain intact to maintain the dish's texture.
Serve the Dry Tofu Salad immediately. The salad is best enjoyed fresh, with the crispness of the celery and the softness of the tofu providing a delightful contrast. Pair it with bread for a complete meal or as a side dish in a larger spread.