Chilled Chinese Tofu and Sesame Salad Recipe
Chilled tofu and sesame salad is a light dish that in China is often eaten in summer as an appetizer or side for lunch or dinner. It’s a bit like a feta salad, only instead of cheese you have delicate tofu, and instead of olive oil – an aromatic sesame–soy dressing. Perfect for hot days when you don’t feel like standing by the stove for long.
This salad combines the freshness of cucumber with silky tofu and a deeply aromatic sesame–soy dressing, creating a light yet satisfying dish that’s perfect for hot days. It’s quick to make, doesn’t require cooking, and brings a distinct Chinese flavor profile to your table with just a few pantry ingredients.
Chef's tips
Use firm tofu so it holds its shape when mixed. If you have time, lightly press the tofu for 10–15 minutes to remove excess moisture and improve its texture. Adjust the amount of chili oil to your heat tolerance, and taste the dressing before adding it to the salad so you can balance saltiness, acidity and sweetness.
How to serve
Serve well chilled as a starter before a stir-fry or noodle dish, or pair it with steamed rice for a simple, light meal. It also works well as part of a larger spread of cold dishes, alongside edamame, pickled vegetables or cold noodles.
Ingredients
- twarde tofu - 250 g
- ogórek świeży - 1 szt
- cebula dymka - 2 szt
- czosnek - 1 ząbek
- pasta sezamowa tahini lub chińska pasta z sezamu - 1.5 łyżka
- sos sojowy jasny - 1.5 łyżka
- ocet ryżowy - 1 łyżka
- olej chili lub olej z papryczką - 1 łyżka
- cukier - 0.5 łyżeczka
- sezam biały - 1 łyżka
- woda - 1 łyżka
- sól
Preparation
- Remove the tofu from the package, drain the water and gently pat it dry with a paper towel. Cut into cubes about 1.5 cm.
- Cut the cucumber in half lengthwise and scoop out the seeds with a teaspoon if it’s very watery. Slice into thin half-moons. Sprinkle with a pinch of salt, mix and set aside for 5 minutes so it releases some juice.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, stirring often, until they lightly brown and smell nutty. Remove from the pan so they don’t burn.
- Finely chop the garlic. Slice the spring onion into thin rounds.
- In a small bowl, mix the sesame paste, soy sauce, rice vinegar, chili oil, sugar, water and chopped garlic. Stir until the dressing is smooth. If it’s too thick, add a little more water.
- Gently squeeze the cucumber to remove excess juice. In a bowl combine the tofu, cucumber and most of the spring onion (reserve a little for sprinkling on top).
- Pour the sesame dressing over the salad and mix very gently so you don’t break up the tofu.
- Sprinkle with the toasted sesame seeds and the remaining spring onion. Serve right away or after briefly chilling in the fridge.
Storage
No storage information available for this dish.
This salad is inspired by simple Chinese home-style cold dishes that are all about contrast: cool and spicy, soft and crunchy, nutty and fresh. It’s a great way to introduce tofu to people who usually only eat it warm, and it comes together in minutes once you’ve prepped the ingredients.
