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The most overlooked tofu: Tofu Sheets, 3 ways

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Chinese Cooking Demystified
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Tofu Noodle Salad is a refreshing dish often enjoyed in China, especially during the warmer months. It highlights the versatility of tofu, a staple protein in Chinese cuisine, and incorporates fresh vegetables and a tangy dressing. This salad is not only a quick meal option but also embodies the balance of flavors and textures typical in Chinese cooking. Today, variations of this salad have gained popularity worldwide, appealing to those seeking light and healthy meals.

Ingredients

  • โ—tofu
  • โ—rice noodles
  • โ—cucumber
  • โ—carrots
  • โ—bell pepper
  • โ—green onions
  • โ—cilantro
  • โ—peanuts
  • โ—soy sauce
  • โ—sesame oil
  • โ—rice vinegar
  • โ—ginger
  • โ—garlic
  • โ—red pepper flakes
  • โ—lime
  • โ—salt
  • โ—black pepper

Instructions

  1. 1Prepare rice noodles according to package instructions, then rinse under cold water.
  2. 2Drain tofu and press to remove excess moisture, then cut into cubes.
  3. 3Julienne cucumber, carrots, and bell pepper into thin strips.
  4. 4Chop green onions and cilantro finely.
  5. 5In a large bowl, combine the rice noodles, tofu, cucumber, carrots, bell pepper, green onions, and cilantro.
  6. 6In a separate bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, red pepper flakes, lime juice, salt, and black pepper.
  7. 7Pour the dressing over the noodle mixture and toss gently to combine.
  8. 8Let the salad sit for 10 minutes to allow flavors to meld.
  9. 9Serve chilled, garnished with crushed peanuts and additional cilantro if desired.

Ingredient Alternatives

tofu

Healthier: tempeh

Cheaper: canned chickpeas

Tempeh offers a firmer texture while canned chickpeas provide a budget-friendly protein.

rice noodles

Healthier: zucchini noodles

Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a more economical option.

peanuts

Healthier: sunflower seeds

Cheaper: pumpkin seeds

Sunflower seeds are nut-free and provide a similar crunch, while pumpkin seeds are often less expensive.

sesame oil

Healthier: olive oil

Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is a cost-effective substitute.

Techniques

mixingchoppingboiling

Equipment

large bowlwhiskknifecutting boardpot
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธMediumsoypeanuts

Also Known As

Cold Tofu Noodle SaladChilled Tofu Noodle Salad

Ingredients

  • โ—1 block firm tofu, sliced into sheets
  • โ—1/4 cup soy sauce
  • โ—2 tbsp rice vinegar
  • โ—2 tbsp sugar
  • โ—1 tbsp sesame oil
  • โ—1/2 cup vegetable broth
  • โ—2 cloves garlic, minced
  • โ—1 inch ginger, grated
  • โ—1/2 tsp red pepper flakes
  • โ—2 green onions, chopped
  • โ—1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Instructions

  1. 1Press the tofu sheets to remove excess moisture and cut them into desired sizes.
  2. 2In a bowl, mix together soy sauce, rice vinegar, sugar, sesame oil, vegetable broth, garlic, ginger, and red pepper flakes to create the braising sauce.
  3. 3Heat a large skillet over medium heat and add the tofu sheets, cooking until lightly browned on both sides.
  4. 4Pour the braising sauce over the tofu sheets in the skillet, ensuring they are well coated.
  5. 5Cover the skillet and let the tofu braise for about 15-20 minutes, flipping occasionally to absorb the sauce.
  6. 6After 20 minutes, remove the lid and let the sauce reduce for another 5 minutes.
  7. 7If the sauce is too thin, add the cornstarch mixture and stir until thickened.
  8. 8Once thickened, remove from heat and garnish with chopped green onions.
  9. 9Serve hot with steamed rice or noodles.

Equipment

skilletmixing bowlspatulameasuring cupsmeasuring spoons
๐ŸŒถ๏ธ๐ŸŒถ๏ธ๐ŸŒถ๏ธLow

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