Thin tofu salad with cucumber and Chinese cabbage
1 serving
20 minutes
Tofu salad with cucumber and Chinese cabbage is a delicate and refreshing dish that embodies the traditions of Chinese cuisine. Thin strips of tofu, crunchy cucumbers, and juicy napa cabbage create a light yet rich texture. The dressing made from sesame oil, garlic, and chili pepper adds spiciness while vinegar provides a slight tang to balance the flavor. This salad is perfect as an appetizer or side dish to main courses, refreshing the taste and adding hints of Eastern spices. In China, tofu is highly valued for its versatility and ability to absorb flavors, while fresh vegetables make this dish particularly healthy. It can be served chilled, making it an excellent option for a summer menu.
1
Cut the tofu sheet into thin strips like noodles. Slice the fresh cucumber thinly, then cut it into noodle-like strips. Shred the Beijing cabbage finely.
- Tofu: 60 g
- Cucumbers: 70 g
- Napa cabbage: 80 g
2
Prepare a sauce based on sesame oil, chili pepper, finely chopped garlic, hot oil, and sugar. Blend all ingredients until smooth, then add vinegar and salt.
- Sesame oil: 5 ml
- Chili pepper: 3 g
- Garlic: 10 g
- Mustard oil: 10 ml
- Sugar: 15 g
- Vinegar: 10 ml
- Salt: 2 g
