Chinese Salad with Tofu, Carrot and Cucumber with Sesame Recipe
A light, crunchy salad with delicate tofu, carrot and cucumber in an aromatic sesame–soy dressing. In China, salads like this are often served as a cold appetizer alongside a larger meal – a bit like our raw vegetable slaws, but with the addition of tofu.
This salad combines the freshness of raw vegetables with the satisfying protein of tofu and the nutty aroma of toasted sesame. Light yet filling, it works both as a side dish and a standalone light meal, and it’s inspired by simple Chinese cold dishes that focus on texture and balance of flavors.
Chef's tips
Make sure to dry the tofu thoroughly before frying – this helps it brown nicely and keeps the salad from becoming watery. Don’t skip salting and draining the cucumber; this step keeps the vegetables crunchy and prevents the dressing from being diluted. Taste the dressing and adjust the balance of salty, sour and sweet to your liking before adding it to the salad.
How to serve
Serve slightly chilled or at room temperature. It pairs well with steamed jasmine rice, stir-fried vegetables or simple grilled meats or tofu. For a light lunch, serve it in a bowl over rice or noodles, or add a handful of leafy greens to turn it into a more substantial salad.
Ingredients
- firm natural tofu preferably stir-fry type - 200 g
- fresh cucumber long salad cucumber - 1 piece
- carrot medium - 1 piece
- chives or spring onion chopped - 2 tablespoons
- sesame seeds white or mixed - 1.5 tablespoons
- soy sauce - 2 tablespoons
- rice vinegar can be replaced with apple cider vinegar - 1.5 tablespoons
- sesame oil - 1 tablespoon
- sugar - 0.5 teaspoons
- garlic finely grated - 1 clove
- vegetable oil for frying the tofu - 1 tablespoon
- salt a pinch for the cucumber
Preparation
- Pat the tofu very dry with paper towels and cut it into small cubes of about 1 cm.
- In a dry frying pan, toast the sesame seeds over medium heat for 2–3 minutes, stirring often, until they lightly brown and become very fragrant. Transfer to a small bowl so they don’t burn.
- In the same pan, heat the vegetable oil over medium heat. Add the tofu and fry for 4–5 minutes, stirring gently, until the cubes are lightly golden on several sides. Set aside to cool.
- Wash the cucumber, cut it in half lengthwise, scoop out the soft seedy core with a teaspoon, and slice the rest into thin half-moons or matchsticks. Sprinkle with a pinch of salt, mix and set aside for 5 minutes so it releases some juice. Then gently squeeze out the excess liquid.
- Peel the carrot and grate it on the coarse side of a grater or cut into very thin matchsticks.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar and grated garlic until the sugar dissolves.
- In a larger bowl, combine the cucumber, carrot, cooled tofu and most of the sesame seeds. Pour over the dressing and gently toss so as not to break up the tofu.
- Sprinkle the salad with chopped chives and the remaining sesame seeds. Leave for 10 minutes at room temperature for the flavors to meld, then serve.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Najlepsza jest pierwszego dnia, później ogórek mięknie, ale nadal nadaje się do jedzenia.
