cold shredded tofu

How to Make Chilled Tofu Shredded Salad: A Complete Guide

Chilled tofu shredded salad is a refreshing, versatile dish loved for its delicate texture and bold flavors. Here’s a simple yet delicious recipe to try at home.

Ingredients:

200g firm tofu, shredded; 1 cucumber, julienned; 50g carrots, thinly sliced; 2 cloves garlic, minced; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 1 tsp chili oil (optional); Fresh cilantro or sesame seeds for garnish.

Steps:

1. Prepare the tofu: Press the tofu to remove excess water, then shred it into thin strips using your hands or a knife. Blanch in boiling water for 30 seconds, then drain and rinse under cold water to set the texture.

2. Mix vegetables: In a large bowl, combine tofu shreds, cucumber, and carrots. Add minced garlic.

3. Make the dressing: Whisk together soy sauce, rice vinegar, sesame oil, sugar, and chili oil (if using) until the sugar dissolves.

4. Combine and chill: Pour the dressing over the vegetables and tofu. Toss gently to coat evenly. Let it marinate in the fridge for at least 30 minutes to enhance the flavors.

5. Serve: Garnish with cilantro or sesame seeds before serving. Enjoy cold as a light appetizer or side dish.

Tips: For extra crunch, add peanuts or bell peppers. Adjust seasoning to taste—more vinegar for tanginess, more soy sauce for saltiness. This salad stays fresh for up to 2 days when refrigerated.