This salad layers different chilli flavours with tofu that has been pressed, so it absorbs its dressing very well. It is a playful, delightful salad.
Would you like to browse other Tofu recipes? Try Korean Braised Tofu with Chilli-Soy-Sesame, Peach Salsa with Marinated Tofu, Baked Marinated Tofu, Thai Deep Fried Fresh Beancurd with Sweet Nut Sauce, or Ottolenghi’s Black Pepper Tofu.
Or perhaps you are looking for a salad with a difference. Have a look at another Tofu salad – Chilli Salt Tofu with Green Salad, Asian Lightly Pickled Cucumber and Tofu Salad, or Orange and Olive Salad with Mint and Basil, or even Wombok (Chinese Cabbage) and Red Radish Salad with Peanut Dressing.
Pressed Tofu and Chilli Salad
Finely chop some celery and mix with an equal amount of chopped pressed tofu, smoked tofu or even 5-spiced tofu. Warm some peanut oil and toast some crushed Sichuan peppercorns and chilli flakes. Pour over the tofu, then mix with soy sauce and some finely chopped red chilli.
recipe notes and alternatives
Try your Asian grocery for different types of tofu. You must use a very firm tofu for this salad.
Use either red chilli or chilli flakes rather than both.
Korean chilli flakes go very well with this salad.
You can press your own tofu by wrapping very firm tofu in a tea towel and placing a heavy weight on top. Turn over after 1/2 – 1 hour and continue for another 1/2 – 1 hour.
Another trick is to freeze your tofu, then defrost it. As it thaws it loses water and becomes very absorbent of other flavours.