Cold Tofu Skin Salad

Introduction

Tofu skin is cut into thin shreds, blanched just until cooked through, then tossed with cucumber shreds and cilantro in a dressing of light soy sauce, black vinegar, and sesame oil. The result is silky yet pleasantly chewy — a true classic among vegetarian cold dishes and a favorite side for both rice and drinks. Tofu skin has a mild flavor on its own, but once dressed in this tangy, appetizing sauce it becomes rich and layered. It comes together quickly, making it a great choice for a summer starter or as part of a cold dish spread at a gathering.

Nutrition Highlights

• Tofu skin is a concentrated form of soy protein, with a higher protein density than regular tofu
• Shredded cucumber adds moisture and vitamins, keeping the whole dish light and refreshing
• Cilantro contributes its distinctive aroma along with a range of volatile aromatic compounds
• The dish uses very little oil, making it a light, low-fat vegetarian cold dish

Tips

• Don't over-blanch the tofu skin — pull it out as soon as it's cooked through, since overcooking makes it lose its pleasant chew
• Rinse the blanched tofu skin shreds under cold water so they stay silky and don't stick together
• Adjust the dressing to your taste — if you like it tangier, feel free to add a bit more black vinegar