Chinese Salad with Tofu, Cucumber and Peanuts Recipe
This crunchy salad with tofu, cucumber and peanuts is a light snack in a Chinese style. It combines the freshness of cucumber, delicate tofu and crunchy peanuts in a simple, aromatic dressing. It works great as a starter to a larger meal or a quick dinner on a hot day.
A quick, refreshing salad that combines soft tofu, crisp vegetables and crunchy peanuts in a fragrant Asian-style dressing. It’s simple to prepare, light yet satisfying, and perfect for warm days or as a fresh side to heavier dishes.
Chef's tips
Make sure to drain the cucumber well so the salad doesn’t become watery. Don’t skip toasting the peanuts – this step significantly boosts their flavor and aroma. Adjust the amount of chili to your heat tolerance and always taste the dressing before mixing it with the salad.
How to serve
Serve in small bowls as a cold starter before a main dish with rice or noodles. It also pairs well with grilled meats or tofu skewers. For a light lunch, serve it on a bed of lettuce or with a slice of toasted sourdough bread.
Ingredients
- firm natural tofu - 200 g
- fresh cucumber medium, preferably long - 1 piece
- carrot small half, for color - 0.5 piece
- unsalted peanuts toasted in a dry pan - 40 g
- onion chopped - 2 tablespoons
- soy sauce - 2 tablespoons
- rice vinegar or light white wine vinegar - 1.5 tablespoons
- sesame oil - 1 tablespoon
- chili paste or chili oil amount to taste - 0.5 teaspoons
- garlic finely chopped - 1 clove
- sugar - 0.5 teaspoons
- salt a pinch for the cucumber
Preparation
- Pat the tofu dry thoroughly with a paper towel and cut it into small cubes.
- Wash the cucumber, cut it in half lengthwise, remove the seeds with a teaspoon if they are very watery, then slice into thin half-moons or matchsticks. Sprinkle lightly with salt and set aside for 10 minutes to release some liquid. After this time, pour off the excess water.
- Peel the carrot and cut it into very thin matchsticks or grate on a coarse grater.
- Toast the peanuts in a dry pan over medium heat for 3–4 minutes, shaking the pan often, until they are lightly golden and fragrant. Set aside to cool, then roughly chop with a knife.
- In a small bowl, prepare the dressing: mix the soy sauce, rice vinegar, sesame oil, chili paste or chili oil, garlic and sugar until the sugar dissolves.
- In a larger bowl, combine the tofu, cucumber, carrot and chopped onion or scallions.
- Pour the prepared dressing over everything and gently toss to avoid breaking up the tofu.
- Finally, sprinkle the salad with the chopped peanuts and very gently toss once more.
- Serve immediately or after briefly chilling in the fridge (10–15 minutes) to let the flavors meld.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo ogórek puszcza wodę, a orzeszki miękną. Jeśli zostanie, przechowuj w lodówce w szczelnym pojemniku i zjedz następnego dnia.
