Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Recipe courtesy of
Young Sun Huh
for
Food Network Kitchen
Watch how to make this recipe.
Pressed Sliced Tofu Salad
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- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 155
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 392 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 6 grams
This refreshing, flavorful Chinese salad is made with a combination of crunchy vegetables and chewy pressed tofu noodles, all tossed in a vinegary, garlicky, spicy dressing. Known as liángbàn doufu si or liángbàn gāndòufusī in Mandarin, it’s particularly popular in warm weather and often sold as a prepared food or salad-bar offering in Beijing and throughout China. Not to be confused with tofu shirataki noodles, pressed tofu noodles (doufusi or dou fu si in Mandarin) are made from thin layers of pliable tofu and usually come vacuum-sealed either in thin sheets or already sliced into noodles. Look for them at Chinese markets in the refrigerated tofu section. This salad can be eaten alongside other dishes or simply on its own as a light plant-based meal.
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 155
- Total Fat
- 12 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 392 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Sugar
- 3 grams
- Protein
- 6 grams
Ingredients
Dressing:
Salad:
Directions
- Bring a medium saucepan of water to a boil.
- For the dressing: Pile the garlic, scallions, sesame oil, chili flakes, 3/4 teaspoon kosher salt and sugar in the center of a large heatproof mixing bowl. Heat the vegetable oil in a small saucepan over medium heat until almost smoking, 1 to 2 minutes. Immediately pour the hot oil over the ingredients in the bowl. When the sizzling subsides, stir in the vinegar and soy sauce. Set aside.
- For the salad: If the tofu noodles are attached at one end, trim off the end and slice the remaining piece into strips as well. If using sheets, slice each sheet into thin noodles about the thickness of linguine. Place the noodles in the saucepan of boiling water. Boil for 2 minutes to soften them slightly, then drain. Rinse the noodles under cold water until cool, then gently squeeze out excess moisture.
- Add the noodles to the bowl with the dressing. Add the cucumber, carrot and celery and toss to coat evenly in the dressing. Serve right away or chill for up to 1 hour. Add the cilantro just before serving.
