Tofu Skin Salad (涼拌豆皮絲)
This simple and refreshing tofu skin salad is savory, zingy, and nutty. It also takes very minimal time to make and is perfect for warm weather!
Tofu skin salad/bean curd stick salad (涼拌豆皮絲/涼拌千张) is a super quick and easy recipe that also has great flavor! This healthy vegetable recipe is crunchy and refreshing, especially during warmer weather. Simply chop, blanch, and mix your ingredients for an easy side dish. The soy sauce, vinegar, and sesame oil create a well-balanced sauce to season this tofu sheet recipe.
You can find this classic side dish served alongside others such as vegetable stir-fries and braised pig’s ear in Chinese restaurants!
Buying Tofu Skin
Tofu skin can go by many different names. So, if you are looking for this ingredient and can’t find it, sometimes it is translated into the following names:
- Beancurd skin
- Beancurd sheet
- Beancurd robes
- Yuba
Also, the tofu can either be sold as sheets or pre-sliced. (If you want to have tofu in thinner strips, the sheet form may be easier to cut.)
Recipe Notes
- Tofu Skin: see above
- Blanching: Blanching the vegetables is not absolutely necessary, but it can make the sliced vegetables more pliable. This allows them to mix with the tofu skin better. So, feel free to omit this step if you are on a time crunch or want an even lower effort dish!
- Vegetables: you can swap out the julienned celery and carrot for other vegetables such as bell peppers or cucumber.
Tofu Skin Salad (涼拌豆皮絲)
Ingredients
- 1/2 lb tofu skin/beancurd sheets sliced into strips, ~ 225 grams
- 1 carrot julienned
- 2 stalks celery julienned
Sauce
- 2 cloves garlic minced
- 2 tbsp soy sauce
- 1 tbsp black vinegar
- 1 tbsp of sesame oil
- 1/2 tsp sugar
- 1/2 tsp white pepper
- Salt to taste
Garnish (optional)
- Cilantro chopped
- Green onion chopped
- White sesame seeds
Instructions
- Bring a large pot of water to a boil. Once the water is boiling, add in the sliced tofu skin and blanch for 2-3 minutes. Remove and drain the excess water from the tofu. Set aside.
- Optional: To the same pot of boiling water, add the sliced carrot and celery. Blanch the vegetables for 30 seconds to 1 minute to soften slightly. Remove and rinse under cold water to prevent the vibrant green/orange colors from turning dark. **Note 1
- Add the drained tofu and sliced vegetables to a bowl. Add all the sauce ingredients to the bowl and mix thoroughly to combine.
- Garnish with any of the optional ingredients and serve.
Notes
- Blanching the vegetables is not absolutely necessary, but it can make the sliced vegetables more pliable. This allows them to mix with the tofu skin better. So, feel free to omit this step if you are on a time crunch or want an even lower effort dish!
How to make Tofu Skin Salad
Bring a large pot of water to a boil. Once the water is boiling, add in the sliced tofu skin and blanch them for 2-3 minutes. Remove and drain the excess water from the tofu. Set aside.
Optional: To the same pot of boiling water, add the sliced carrot and celery. Blanch them for 30 seconds to 1 minute to soften slightly. Remove and rinse under cold water to prevent the vibrant green/orange colors from turning dark.
Add the drained tofu and sliced vegetables to a bowl. Add all of the sauce ingredients to the bowl and mix thoroughly to combine.
Garnish with any of the optional ingredients and serve!
