Cold Tossed Tofu
Cold tossed tofu is a refreshing, tasty homestyle cold dish. It is rich in plant protein and calcium, low in fat and healthy, making it ideal for summer or as an everyday side. The process is simple and quick; beginners usually need only 10 minutes to finish.
Ingredients and Tools
- Tofu (recommended: northern tofu or firm tofu)
- Scallion
- Garlic
- Light soy sauce
- Sesame oil
- Vinegar (optional)
- Sugar (optional)
- Chili oil (optional)
Measurements
- Tofu 250 g (about 1 standard block of tofu)
- Scallion 10 g
- Garlic 2-3 cloves
- Light soy sauce 15 ml
- Sesame oil 5 ml
- Vinegar 5 ml (optional)
- Sugar 2 g (optional)
- Chili oil 5 ml (optional)
Steps
- Cut the tofu into 2 cm cubes and set aside.
- Add 500 ml drinking water to a pot and bring to a boil over high heat.
- Add the tofu cubes and boil for 1-2 minutes to remove the beany smell and make the tofu firmer.
- Remove the cooked tofu cubes, drain, and place in a bowl; set aside.
- Wash the scallion, slice into scallions, and set aside.
- Peel the garlic, mince it, and set aside.
- In a clean small bowl, add 15 ml light soy sauce, 5 ml sesame oil, 5 ml vinegar (optional), and 2 g sugar (optional).
- Add the minced garlic.
- Stir well to fully dissolve the sugar and mix the sauce evenly.
- Evenly drizzle the prepared sauce over the tofu cubes.
- Sprinkle with the sliced scallions.
- According to personal preference, drizzle 5 ml chili oil (optional).
- Gently toss with chopsticks or a spoon, then serve.
Notes
- When making cold tossed tofu, it is recommended to use firmer northern tofu or firm tofu; it is less likely to break and has better texture.
- If you prefer a lighter taste, you can omit the vinegar and chili oil.
- The sauce ratio can be adjusted to personal taste. If you follow this guide and find issues or improvements, please open an Issue or Pull request.