Chinese style vegetable salad with tofu
4 servings
30 minutes
Tofu vegetable salad in Chinese style is an embodiment of harmony of flavors and textures. Its roots go back to the traditions of Chinese cuisine, where the freshness of ingredients and balance of seasonings are valued. Tender tofu cubes absorb the aroma of soy sauce and sesame oil, creating a rich yet refined taste. Crunchy vegetables – carrot, cucumber, celery, and turnip – give the salad lightness and freshness. Shiitake mushrooms add depth to the flavor profile. Cilantro and green onions provide spicy notes, while roasted cashews and sesame seeds offer a pleasant aftertaste. This salad is perfect as a standalone dish or a light side to Asian main courses. It is especially good in warm weather when you crave something refreshing, nutritious, and simultaneously light.
1
For the sauce: mix all ingredients in a small bowl. Set aside.
- Soy sauce: 3 tablespoons
- Rice vinegar: 3 tablespoons
- Sugar: 2 tablespoons
- Sesame oil: 1 tablespoon
2
For the salad: combine tofu, mushrooms, celery, carrots, turnip, cucumber, cilantro, and green onion in a large bowl.
- Tofu: 240 g
- Shiitake mushrooms: 90 g
- Celery stalk: 2 pieces
- Carrot: 2 pieces
- Turnip: 1 piece
- Cucumbers: 0.5 piece
- Chopped cilantro (coriander leaf): 0.3 glass
- Green onion tops (scallion greens): 2 pieces
3
Pour the sauce, gently shake. Let it sit for at least 30 minutes, stirring occasionally.
- Soy sauce: 3 tablespoons
4
Sprinkle with red pepper before serving.
- Dried red chili: 0.5 teaspoon
5
Place chopped leafy salad on plates, add tofu and vegetable mixture on top, and sprinkle with cashews and sesame to taste.
- Cavolo nero (Tuscan kale): 300 g
- Tofu: 240 g
- Roasted cashews: 0.3 glass
- Sesame seeds: 1 teaspoon
