Silken Tofu Salad (10-minute cold tofu salad with soy dressing)
Let's discover the delightful and refreshing flavors of a 10-minute cold Silken Tofu Salad with scallion and soy dressing.
Equipment
- Knife
- straw
- Small saucepan
Ingredients
- 1 lb silken tofu (About 1 box of soft or extra soft silken tofu)
- 2 tbsps scallions (Finely chopped)
- 1 tbsp minced garlic
- 2 tbsps cilantros (Finely chopped)
- 1 tsp chili powder (You can use gochugaru or Sichuan red chili powder.)
- 2 tbsp vegetable oil
Sauce
- 2 tbsp light or regular soy sauce
- ½ tbsp black rice vinegar
- ½ tsp sugar
- ½ tsp sesame oil
Optional
- 2 preserved duck eggs (Peeled and cubed)
Instructions
- Prepare the sauce: add light soy sauce, black rice vinegar, sugar, and sesame oil into a small bowl. Mix well.
- Unbox a package of soft silken tofu into a plate. (Refer to the picture illustrations above for a step-by-step guide on how to unbox tofu without it breaking apart.)
- Take a straw and poke multiple lines of holes in the tofu block. (This step is optional. It allows the dressing to penetrate the tofu and infuse it with flavor throughout.)
- Pour the sauce (prepared in step 1) over the tofu block. Place chopped scallions, garlics, cilantros, and chili powder on the top of the tofu.
- Heat vegetable oil in a small saucepan until it starts to smoke. Carefully pour the hot oil over the tofu. Gently mix the toppings with the back of a spoon.
- Optionally, you can add some cubed preserved duck eggs around the tofu block when serving.