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    Ching He Huang's Sweet & sour tofu salad

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    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.

    Serves: 2


    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. 

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    Recipe © Ching He Huang


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    4 stars