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.
The salad is inspired by Chinese “liangcai” – chilled appetizers served before or alongside hot wok dishes. They usually rely on simple vegetables and tofu, but the key is the contrast of temperatures, textures, and a spicy, flavorful sauce.
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.
Why this version works
- Drained tofu absorbs the sauce better and doesn’t water down the salad with its own moisture.
- Lightly salting the cucumber first removes excess juice, so the sauce stays concentrated.
- Dry-toasting the peanuts intensifies their aroma and crunch without adding extra fat.
- Gentle mixing keeps the tofu from falling apart and turning the salad into a paste.
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.
Watch out for
- Don’t skip salting and squeezing the cucumber – otherwise the sauce will quickly become watery.
- Peanuts burn easily: as soon as they turn lightly golden and smell nutty, remove the pan from the heat.
- Stir the tofu very gently; mixing too vigorously will turn the cubes into a lumpy mash.
Substitutions
- You can replace firm plain tofu with smoked tofu and reduce the salt in the dressing.
- Rice vinegar can be swapped for mild apple cider vinegar with a pinch of sugar added.
- Peanuts can be replaced with cashews or slivered almonds, also lightly toasted.
- You can substitute sesame oil with a neutral oil plus a teaspoon of toasted sesame seeds.
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, gently pressing it on all sides to remove as much moisture as possible. Cut into small, even cubes of 1–1.5 cm – the pieces should hold their shape when tossed.
- Wash the cucumber, cut it in half lengthwise, and if the seeds are very soft, scoop them out with a teaspoon. Slice into thin half-moons or matchsticks, sprinkle lightly with salt, toss, and set aside for 10 minutes, until a visible puddle of juice collects at the bottom of the bowl.
- After 10 minutes, gently squeeze the cucumber with your hand over the sink and pour off the accumulated juice. The pieces should be firm yet slightly pliable, not rubbery – if they are very soft, shorten the salting time next time.
- Peel the carrot and cut it into very thin matchsticks or grate on a coarse grater. Slice the spring onion or chives into thin rounds; you can add the white parts to the tofu and reserve some of the green parts for garnish.
- Toast the peanuts in a dry pan over medium heat for 3–4 minutes, shaking the pan often. As soon as they smell intensely nutty and turn lightly golden, immediately transfer them to a plate and, once cooled, roughly chop.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, chili paste or chili oil, crushed garlic, and sugar. Stir until the sugar dissolves and the dressing is smooth and slightly glossy; taste and adjust the seasoning if needed.
- In a large bowl, combine the tofu cubes, drained cucumber, carrot, and most of the spring onion. Gently loosen everything with your hand or a wide spoon so the tofu cubes don’t clump together into one block.
- Pour the prepared dressing over the ingredients and mix very gently, lifting the salad from the bottom. The tofu should be evenly coated in dressing but keep its shape; set aside for 5–10 minutes so the flavors can meld.
- Just before serving, sprinkle the salad with the chopped peanuts and the remaining spring onion, then give it one last brief, gentle toss. Serve right away or after a short chill in the fridge for 10–15 minutes, until the dressing slightly soaks in.
- If you’re making the salad ahead of time, add the peanuts only right before serving so they stay crunchy instead of softening in the dressing.
Storage
No storage information available for this dish.
This salad is one of those dishes that feels both light and comforting. I like to prepare it on hot days when I don’t feel like cooking, and I often adjust the level of spiciness depending on who I’m serving it to. The contrast between the soft tofu and crunchy peanuts makes it especially satisfying.
