How to make Dry Tofu Salad

Why cooks start here

Dry Tofu Salad is cooked the way Sichuan cold plates cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

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.