Chinese Crispy Tofu Salad
Rated 5.0 stars by 1 users
Author:
Mandy Fu
This Crispy Tofu Salad is a popular Northern Chinese-style dish that combines contrasting textures and bold flavors in every bite. Golden, crispy tofu is tossed with a fragrant garlic and chili sauce, fresh cilantro, and tangy pickles, creating a perfect balance of savory, spicy, sour, and aromatic notes.
Ingredients
- l 454 g (1 lb) firm tofu, cut into bite-sized cubes
- l 1.5 cup of oil
- l 2 tbsp minced garlic
- l 1/4 cup diced purple onion
-
l 1/4 tsp thirteen spice powder or five-spice powder
-
l 1/2 tsp cumin powder
-
l 1.5 tbsp red chili powder (sweet variety or cayenne if you like heat)
- l 2 tomato, pureed
- l 1/2 tsp salt
-
l 2 tbsp soy sauce
- l 1.5 tbsp of water
- l 1 tsp cornstarch
- l 3 tbsp diced Thai bird chilies (optional)
- l 1/3 cup cilantro, diced
- l 1/3 cup diced pickled long beans or your favorite pickles (such as cucumber, jalapeño, or olives)
Directions
Pat the tofu dry with paper towels and cut it into 2 cm (¾-inch) cubes.
In a wok, heat 1.5 cup of frying oil to 350°F (175°C). Add the tofu cubes and fry over medium heat for 4-6 minutes, turning occasionally until all sides are golden and crispy.
Transfer the tofu to a paper towel-lined plate to drain excess oil and set aside.
Pour off most of the oil and leave about 2 tablespoons in the wok. Add garlic and diced onion. Stir over medium heat for a couple of minutes or until fragrant.
Add the cumin, thirteen-spice powder (or five-spice powder), and chili powder. Stir briefly to bloom the spices.
Pour in the tomato puree; add salt and soy sauce and stir well.
Quickly mix 1.5 tbsp of of water with 1 tsp of cornstarch and pour it into the wok. Stir until the sauce slightly thickens and turn off the heat.
In a large mixing bowl, combine the crispy tofu, cilantro, bird's eye chilies (if using), diced pickled long beans (or your favorite pickles), and pour in the sauce. Gently toss until every piece is evenly coated.
Recipe Video
Recipe Note
Tips for Success
Firm tofu holds its shape during frying and develops a crispy crust. Avoid soft or silken tofu, which contains too much moisture and will fall apart.
I used sweet chili powder in this recipe to creates a mild, aromatic dish. If you can handle the heat, switch to cayenne pepper to provide a more intense kick.
For the best texture, toss the tofu with the sauce just before serving. The tofu will gradually soften as it absorbs the sauce.
When I make this dish in the United States, I often use diced pickled olives instead of pickled long beans. They add a deep salty umami flavor that pairs beautifully with the crispy tofu and tomato-based sauce.
