Dry Tofu and Bok Choy Salad (凉拌香干)

dry tofu

🥗Healthier: silken tofu

💰Cheaper: firm tofu

Silken tofu is lower in calories and maintains a creamy texture.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is a cost-effective substitute with a similar acidity.

scallions

🥗Healthier: chives

💰Cheaper: green onions

Green onions are a less expensive option with a similar flavor profile.

Blanch the baby bok choy in boiling water for a short time.

Transfer the blanched bok choy into ice water to cool down.

Remove the bok choy from the ice water and drain.

Rinse the dry tofu in ice water and cut it into dice-sized pieces.

Cut the bok choy into dice-sized pieces to match the tofu.

Use a cheese cloth or paper towel to remove excess water from both the bok choy and tofu.

Combine the dry bok choy and tofu in a mixing bowl.

Add a teaspoon of sesame oil and a little sea salt to taste.

Plate the salad and press down gently to shape it.

Sprinkle toasted sesame seeds on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens