Recipe courtesy of Food Network Kitchen

Pressed Sliced Tofu Salad

Name: Pressed Sliced Tofu Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 3 cloves garlic, minced; 2 scallions, sliced; 2 teaspoons toasted sesame oil; 1 teaspoon Chinese chili flakes or Korean gochugaru; Kosher salt; 1/2 teaspoon sugar; 2 tablespoons vegetable oil; 3 tablespoons black vinegar, such as Chinkiang; 1 tablespoon Chinese light soy sauce (not low-sodium); 4 ounces pressed tofu noodles or sheets, preferably five-spice flavor; 1 Persian cucumber, cut into thin matchsticks; 1 carrot, peeled and cut into thin matchsticks; 1 celery stalk, cut into thin matchsticks; 1/2 cup roughly chopped fresh cilantro leaves and stems

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Level: Easy
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

Total: 35 min
Active: 25 min

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.

Ingredients

Dressing:

3 cloves garlic, minced

2 scallions, sliced

2 teaspoons toasted sesame oil

1 teaspoon Chinese chili flakes or Korean gochugaru

Kosher salt

1/2 teaspoon sugar

2 tablespoons vegetable oil

3 tablespoons black vinegar, such as Chinkiang

1 tablespoon Chinese light soy sauce (not low-sodium)

Salad:

4 ounces pressed tofu noodles or sheets, preferably five-spice flavor

1 Persian cucumber, cut into thin matchsticks

1 carrot, peeled and cut into thin matchsticks

1 celery stalk, cut into thin matchsticks

1/2 cup roughly chopped fresh cilantro leaves and stems

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.

Pressed Sliced Tofu Salad

Ingredients

Dressing:

Salad:

Directions

Categories:

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