Ching He Huang's Sweet & sour tofu salad

This Chinese favourite is a simple dish to prepare at home. If you like, add a pinch of crushed red pepper or chilli-garlic sauce to give the sauce a little heat.


300g pack silken  

1 clove garlic, grated

1 tbsp fresh root ginger, grated

2 tbsp clear honey 

2 tbsp light soy sauce 

1/2 tsp dark soy sauce 

2 tbsp clear rice vinegar 

1 tbsp toasted sesame oil

Pinch of cracked black pepper 

2 tbsp olive oil

Serve with:

1 large handful of baby spinach 

1 large handful of shredded red cabbage

1 large handful of mangetout, cut into thin strips

For garnish:

2 tsp Mixed seeds, for sprinkling

Mustard cress for garnish 


1. Prepare the baby spinach, red cabbage and mangetout and toss well and place covered in the fridge for 1 hour. 

2. Remove the tofu from the pack, drain any water, slice into 2.5cm x 2.5cm pieces and keep chilled in the fridge for 1 hour. 

3. Before serving, in a large mixing bowl, combine the garlic, ginger, honey, light soy, dark soy, rice vinegar, sesame oil, olive oil, black pepper and mix well. 

4. To serve, drizzle 3-4 tablespoons of the dressing into the salad mix and toss to evenly coat. Place the dressed salad leaves onto a plate. Sprinkle over the chilled tofu pieces. Dress the tofu and salad with  remaining dressing. Sprinkle over the seed mix and mustard cress for garnish and serve immediately. 

Recipe © Ching He Huang

Serves: 2

4 stars

Average user rating Based on 9 ratings