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Tofu Skin Salad, Tofu Sheet Recipe Square
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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!
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Chinese
Keyword: bean curd stick salad, dried bean curd recipe, tofu sheet recipe, tofu skin salad, yuba salad
Servings: 3 servings
Calories: 388kcal

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

  1. 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!