Chilled Sichuan Cucumber and Tofu Salad

Chinese · Year-round · 15 min · Serves 4 · By Lesapor Test Kitchen

This chilled Sichuan cucumber and tofu salad is perfect for hot days when you want something light and refreshing. The combination of silky tofu and crisp cucumbers, dressed with a simple yet flavorful sauce, makes for a nourishing meal that comes together in minutes.

Ingredients

• 2 medium cucumbers, thinly sliced
• 200 g silken tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon chili oil, or to taste
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 tablespoon toasted sesame seeds
• Flaky sea salt, to taste

Method

1. In a large bowl, combine the sliced cucumbers and cubed silken tofu gently to avoid breaking the tofu.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili oil, and minced garlic to make the dressing.
3. Pour the dressing over the cucumber and tofu mixture, tossing gently to coat the ingredients evenly.
4. Transfer the salad to a serving platter, sprinkle with chopped green onions, toasted sesame seeds, and a pinch of flaky sea salt.
5. Serve chilled or at room temperature, allowing the flavors to meld together for a few minutes before serving.