My family and I love tofu and we live off my Bang Bang Tofu dinner with rice, but I wanted to create something healthier using tofu on a salad, so I developed this delicious Chinese Tofu Salad that includes sweet fruit, savory vegetables, and seasoned and cooked tofu. Springtime just began and I want all things fresh and light, including lots of salads!
To make this salad, you’ll first season the tofu with salt and pepper and then cook it in extra virgin olive oil. While the tofu cooks, make the Easy Peanut Sauce which is made of peanut butter, soy sauce, sriracha, honey, rice vinegar, toasted sesame oil, lime juice, ginger, and water.
To assemble your Chinese Tofu Salad, place the lettuce in the bottom of four bowls. Top with the cooked tofu, carrots, cucumber, edamame, mandarin oranges, raisins, bamboo shoots, and dry ramen noodles. Pour the peanut sauce on top and mix everything together and watch your guests swoon over this heavenly salad! It makes such a wonderful busy weeknight dinner as it’s done in around half an hour.
Ingredients in Chinese Tofu Salad
Tofu. Use extra-firm tofu for the best quality and taste in this recipe.
Cornstarch. Cornstarch helps coat the tofu, which gives the cooked tofu a crispy crunch.
Salt. Salt is used to season the tofu.
Pepper. Freshly cracked black pepper tastes best in this recipe and seasons the tofu.
Extra virgin olive oil. High quality extra virgin olive oil is nutrient packed and gives the tofu a crispy crunch.
Lettuce. You can use Iceberg, Romaine, red, or butter lettuce as the salad base. You can even use spring mix if you wish.
Carrots. To save time, buy carrots that are already pre-shredded. Feel free to grate your own carrots if you wish.
Cucumber. Chop half an English cucumber into rounds.
Edamame. You can buy frozen edamame in the freezer aisle of most grocery stores.
Mandarin oranges. We use canned mandarin oranges – just make sure to drain the juice before topping your salad with the oranges.
Raisins. Use golden or regular raisins.
Bamboo shoots. You can find these in a can, in the Asian section of your grocery store. Make sure to drain the juice.
Ramen noodles. Use the dry noodles from a ramen package such as Top Ramen.
Easy Peanut Sauce. My easy peanut sauce is the tastiest salad dressing.
How to make the best Chinese Tofu Salad
STEP 1: Open the tofu and drain the water over a sink. Place the tofu on a few folded paper towels or dish towels, to absorb the water. Cover the tofu with several folded paper towels or a towel and place a large pot or plate on top for a few minutes to help drain excess water. Press towels on the sides of it to remove excess water.
STEP 2: Chop the tofu into slices, then into smaller pieces.
STEP 3: Add the cornstarch and cold water to a large mixing bowl and mix.
STEP 4: In a small bowl, mix the salt and pepper to make the seasoning. Set aside.
STEP 5: Add the tofu to the mixing bowl with the cornstarch and water mixture. Pour in the seasoning and mix well to coat.
STEP 6: Add the olive oil to a deep pot or skillet and bring the heat to medium-high. Toss in the tofu and cook for 15 minutes, tossing every couple minutes, but not touching for the first 3-4 minutes. After 3-4 minutes, use tongs to mix the tofu around every couple minutes. After 15 minutes, remove from heat.
STEP 7: While the tofu cooks, make the peanut sauce.
STEP 8: To make the salad, place the lettuce in the bottom of 4 bowls. Top with the cooked tofu, carrots, cucumber, edamame, mandarin oranges, raisins, bamboo shoots, and ramen noodles. Pour the peanut sauce on top and mix to combine.
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Final Thoughts
Finally, if you make this Chinese Tofu Salad, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Chinese Tofu Salad
Ingredients
- 14 oz. tofu extra-firm
- 2 tbsp cornstarch mixed with 3 tbsp cold water
- salt
- pepper
- 1/4 c extra virgin olive oil
- 1 head lettuce chopped
- 2 c shredded carrots
- 1/2 English cucumber chopped into rounds
- 1 c edamame
- 1 c mandarin oranges drained
- 1/2 c raisins
- 8 oz. bamboo shoots drained
- 1/2 c dry ramen noodles such as Top Ramen
- 1/2 c Easy Peanut Sauce
Instructions
- Open the tofu and drain the water over a sink. Place the tofu on a few folded paper towels or dish towels, to absorb the water. Cover the tofu with several folded paper towels or a towel and place a large pot or plate on top for a few minutes to help drain excess water. Press towels on the sides of it to remove excess water.
- Chop the tofu into slices, then into small pieces.
- Add the cornstarch and cold water to a large mixing bowl and mix.
- In a small bowl, mix the salt and pepper to make the seasoning. Set aside.
- Add the tofu to the mixing bowl with the cornstarch and water mixture. Pour in the seasoning and mix well to coat.
- Add the olive oil to a deep pot or skillet and bring the heat to medium-high. Toss in the tofu and cook for 15 minutes, tossing every couple minutes, but not touching for the first 3-4 minutes. After 3-4 minutes, use tongs to mix the tofu around every couple minutes. After 15 minutes, remove from heat.
- While the tofu cooks, make the peanut sauce.
- To assemble the salad, place the lettuce in the bottom of 4 bowls. Top with the cooked tofu, carrots, cucumber, edamame, mandarin oranges, raisins, bamboo shoots, and ramen noodles. Pour the peanut sauce on top and mix together.
Notes
Nutrition (per serving)
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