Tofu Salad Summer

2 tofu salad recipes utilizing 2 types of tofu that deserve more recognition

My most recreated recipe to date is my 2-minute cold tofu, which comes together without any knives or heat. It reaches a wide demographic ranging from vegan proteinmaxxers to those who don’t otherwise cook. The only real challenge has been sourcing the ingredients, namely silken tofu, but even that is now available under private labels in American grocery stores like Trader Joe’s and Whole Foods.

Today I’m sharing two additional cold tofu recipes that utilize two other forms of soybean curds: tofu skin and shredded tofu. While these both require briefly turning on the stove, they each take less than 10 minutes of active cooking and hold up well made in advance.

Shredded Tofu

If you have access to a Chinese grocery store, I implore you to seek out shredded tofu, sometimes also labeled as tofu strips. It’s typically in a refrigerated section alongside other tofu products. Shredded tofu is made by pressing moisture out of soybean curds, like firm tofu, only these are extra-extra firm. The pressed sheets are then cut into long, noodle-like strands.

A quick two minute blanch loosens up the noodles into their characteristic springy texture, similar to a very al dente noodle. If I wanted to apply marketing speak to these I’d call them a plant-based high-protein noodle alternative. Personally, I think of them more as a protein than a noodle—I use it in anywhere I might use shredded chicken or firm tofu: salads, soups, stir fries, and braises. Shredded tofu retains its texture remarkably well even after long periods of cooking.

Shredded Tofu Salad
serves 2 or 4 as an appetizer

• 8 ounces shredded tofu

• 1 tablespoon sesame paste (sub peanut butter)

• 2 tablespoons black vinegar

• 1 tablespoon light soy sauce

• 1 tablespoon chili oil (make it mild sub 1 tsp sesame oil)

• 1 teaspoon kosher salt (Diamond Crystal)

• 1 teaspoon sugar

• 1/4 teaspoon MSG, optional

• 1 small daikon, julienned

• 1 carrot, julienned

• handful chopped cilantro

1. Bring a pot of water to a boil. Add the shredded tofu to blanch for 2 minutes then strain and run the tofu under cold water to halt cooking.

2. In a small bowl, whisk together the sesame paste and 3 tablespoons of hot water (I just use the tofu blanching water) until smooth. Whisk in the black vinegar, light soy sauce, chili oil, salt, sugar, and MSG until fully dissolved.

3. Squeeze any excess water out of the cooled tofu and add it to a large mixing bowl along with the daikon and carrot. Pour the sauce along the edges of the mixing bowl and toss until evenly distributed. Garnish with cilantro and serve. Keeps well in the refrigerator for up to 3 days (for best results, store the sauce separately to keep the vegetables from going soggy).

Tofu Skin

Tofu skin is made by skimming off the film of protein and fat that collects on the surface while boiling soy milk. The skimmed sheets may be eaten fresh or dried for storage. The first layer of film is typically the most tender and smooth, known as fupi 腐皮 in Chinese or yuba ゆば in Japanese. This layer is highly pliable with a texture like thin fresh pasta or the outside of a mozzarella ball. I love using it as a wrapper around steamed dishes, in soups, and more delicate applications. This can be found frozen in Chinese grocery stores and now Trader Joe’s under the name “tofu sheets”.

Subsequent skimmed layers are more protein dense and typically dried into fuzhu 腐竹, tofu skin sticks. Fuzhu is chewy and layered, a unique combination that allows it to soak up flavor from sauces without going soggy. In Chinese Buddhist vegetarian cooking fuzhu is a common meat stand-in for braises and stir fries. Dry tofu skin sticks can be found in Chinese grocery stores in the pantry aisles, often labeled as “dried bean curd”. Some even come as precut segments and bite sized pieces tied into knots. Stored dry, they keep for years and can be rehydrated by soaking in room-temperature water for at least an hour.

Most everyone who comes over for dinner gets served some version of a tofu skin salad. Dried wood ear mushrooms are particularly compatible with their bouncy texture and similar cooking time. The salad holds up wonderfully dressed hours in advance— you’d never guess it all comes from the back of my pantry.

Tofu Skin Pantry Salad
serves 2 or 4 as an appetizer, adapted from my blog recipe published October 2024

• 3 ounces dried tofu skin (roughly 2 large sticks)

• 0.5 ounce dried wood ear mushrooms

• 1 tablespoon chili oil

• 1 tablespoon black vinegar

• 1 teaspoon kosher salt (Diamond Crystal)

• 1 teaspoon sugar

• 1 teaspoon Sichuan peppercorn oil, optional

• 1/4 teaspoon MSG, optional

• handful picked cilantro, for garnish

1. Soak the dried tofu skin and dried wood ear mushrooms in a large bowl of room temperature water for at least 1 hour, ideally overnight. Cut the tofu skin sticks into 1.5 inch segments with scissors.

2. Bring a pot of salted water to a boil over high heat. Drain the soaked tofu skin and mushrooms then add to the pot to cook for 2 minutes. Strain the tofu skin and mushrooms then run under cold water to halt cooking.

3. Squeeze out any excess water from the tofu skin and mushrooms before transferring to a mixing bowl. Add the chili oil, black vinegar, kosher salt, sugar, Sichuan peppercorn oil, and MSG. Toss until evenly dressed, taste and adjust seasoning if desired. Serve immediately or keep in the refrigerator for up to 2 days. Garnish with cilantro right before serving.

Thank you for reading! The posting cadence here has slowed a bit as I’ve been focusing on some longer-term projects, but I’m incredibly grateful for your support.