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.
In China, chilled appetizers made with tofu and vegetables often open the meal, especially in summer, balancing hot dishes from the wok. Sesame-based sauces are inspired by dishes such as Sichuan bang bang ji or noodles with sesame paste.
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.
Why this version works
- Gently pressing the tofu lets it absorb the dressing while staying soft yet nicely firm.
- Briefly salting the cucumber and squeezing out the juice gives you springy slices instead of a watery salad.
- Thoroughly emulsifying the sesame paste with water and soy sauce keeps the dressing from separating.
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.
Watch out for
- Don’t oversalt the cucumber – too much salt will quickly draw out water and the slices will go limp.
- Mixing too vigorously will mash the soft tofu into a paste instead of leaving neat cubes.
- If your sesame paste is very stiff, add a little warm water before combining it with the other ingredients.
Substitutions
- Instead of chili oil, use a neutral oil with a pinch of chili flakes or a teaspoon of sambal oelek.
- You can replace rice vinegar with white wine vinegar diluted with water in a 3:1 ratio.
- Swap tahini for Chinese sesame paste, using slightly less of it and, if needed, a bit more water.
- If you don’t have spring onion, use chives and add them at the end so they stay fresh and crisp.
Ingredients
- firm tofu - 250 g
- fresh cucumber - 1 pc
- onion spring - 2 pc
- garlic - 1 clove
- tahini sesame paste or Chinese sesame paste - 1.5 tbsp
- sauce light soy - 1.5 tbsp
- vinegar rice - 1 tbsp
- chili oil or oil with chili pepper - 1 tbsp
- sugar - 0.5 tsp
- white sesame seeds - 1 tbsp
- water - 1 tbsp
- salt
Preparation
- Remove the tofu from the package, drain the water and gently pat it dry with a paper towel. If you can, wrap the block in several layers of paper towel, weigh it down lightly with a plate and leave for 10–15 minutes – the surface should become noticeably drier and firmer.
- Cut the drained tofu into cubes about 1.5 cm with a sharp knife, trying not to squash the sides. The cubes should hold their shape and not fall apart when gently lifted with a spoon; set them on a plate so the surface can dry a little more.
- Cut the cucumber in half lengthwise, and if the center is very soft, scoop out the seeds with a teaspoon. Slice into half-moons about 4–5 mm thick, transfer to a bowl, sprinkle with a pinch of salt, mix and leave for 5 minutes – a thin layer of juice should appear at the bottom.
- Toast the sesame seeds in a dry pan over medium heat for 2–3 minutes, shaking the pan often. The seeds are ready when they lightly brown and smell intensely nutty; immediately tip them into a small bowl so they don’t keep toasting and turn bitter.
- Finely chop the garlic or press it through a garlic press. Slice the spring onion into thin rounds, separating the white and green parts – you’ll add the white to the salad and reserve the green for a crunchy topping.
- In a small bowl, mix the sesame paste, soy sauce, rice vinegar, chili oil, sugar, 1 tablespoon of water and the garlic. Stir vigorously until the dressing is smooth, uniform and slightly pourable – it should coat the spoon in a thin layer and run off it slowly.
- If the dressing is too thick and stringy, add water a teaspoon at a time, mixing thoroughly after each addition. The finished dressing shouldn’t separate or have a visible layer of oil on top.
- Gently squeeze the cucumber in your hands or in a sieve to remove excess juice – the slices should stay springy and glossy green, not floppy. In a larger bowl, combine the cucumber, tofu and most of the white part of the spring onion.
- Pour the sesame dressing over and fold very gently with a spatula or large spoon, lifting from the bottom. Mix only until all the tofu cubes are evenly coated and there isn’t a large puddle of dressing at the bottom.
- Sprinkle the salad with the toasted sesame seeds and the green part of the spring onion. Serve right away or chill for 15–20 minutes in the fridge – once chilled, the tofu will be firmer and the sesame flavor in the dressing more pronounced and deeper.
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.
