Recipe from Hannah Che
Adapted by Andrea Nguyen
Updated Oct. 12, 2023
- Total Time
- 40 minutes
- Prep Time
- 10 minutes
- Cook Time
- 30 minutes
- Rating
- 4(89)
- Notes
- Read community notes
Take a stack of sturdy, nutty-tasting fresh tofu sheets (gāndòufu in Mandarin) and cut them up into noodle-like ribbons to combine with cucumber, cilantro and a spicy, garlicky sauce. The stunningly good, satisfying result is a northeastern Chinese treat, a favorite of cookbook author Hannah Che. This recipe was adapted from her debut, “The Vegan Chinese Kitchen” (Clarkson Potter, 2022). Look for vacuum-sealed packages of tan-colored, nubby gāndòufu, often labeled as “soy tofu sheet” in the refrigerated tofu section in Chinese markets. Enjoy this salad with dumplings or a cozy soup. Change things up by stuffing it into a baguette or featuring it in lettuce wraps. —Andrea Nguyen
Featured in: There’s So Much to Love About Tofu
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Ingredients
Yield:6 servings
- 8ounces/230 grams pressed tofu sheets (gāndòufu); see Tip
- 1small Persian cucumber, halved, seeded and julienned
- 1large handful fresh cilantro, stems and leaves cut into 1-inch segments (about ½ cup)
- ¼cup thinly sliced scallion whites
- 4 or 5mild dried red chiles, such as Tianjin, snipped into ½-inch segments, seeds shaken out
- 3garlic cloves, minced
- 1½tablespoons soy sauce
- 1½tablespoons unseasoned rice vinegar, plus more to taste
- 1½tablespoons chile oil
- 1½teaspoons toasted sesame oil
- ¾teaspoon kosher salt (such as Diamond Crystal), plus more to taste
- ¾teaspoon granulated sugar, plus more to taste
- 3tablespoons neutral oil (such as canola or peanut)
- Toasted sesame seeds, for garnish
For the Salad
For the Dressing
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
144 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 226 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
Cut the tofu sheets into 4-inch-wide strips. (If they’re the standard 8-inch-square sheets, just cut them in half.) Next, cut those strips crosswise into narrower, ¼-inch-wide pieces that resemble short noodles; to efficiently slice the strips, roll two sheets up at a time like a cinnamon roll before cutting. Scrappy bits are fine.
Step
2
Bring a medium or large saucepan of water to a rolling boil. Toss in the tofu noodles and blanch for about 2 minutes, or just until the water returns to a boil. Drain, dump the noodles back into the pot, add cold water to cover and then drain again. (This will improve the tofu’s texture and reduce its beany flavors.) Let sit for a few minutes to cool, then in batches, use your hands to squeeze out water from the noodles.
Step
3
Put the cucumber and cilantro in a large bowl, then add the tofu noodles, spreading them out flat. Atop the tofu noodles toward the center, add the aromatics: scallion whites, dried chiles and garlic. In a small bowl, stir together the soy sauce, vinegar, chile oil, sesame oil, salt and sugar; set the dressing aside.
Step
4
In a small saucepan, heat the neutral oil over medium until nearly smoking, about 2 minutes. Pour the hot oil over the aromatics to release their fragrance with a loud sizzle. Pour the dressing onto the tofu noodles then toss well to combine. Taste and adjust the seasoning as desired, adding more vinegar for acidity, sugar for sweetness, and salt as needed. Transfer to a serving bowl or deep plate (including the dressing for flavor), sprinkle with sesame seeds and serve immediately.
Tip
- To use tassel-like “soy tofu slices,” cut the pieces crosswise into 3- to 4-inch-long strips. With the remaining ends (the tops of the tassels), stand each on its uncut side and slice crosswise to match the other noodles. Use your fingers to quickly separate them before using.
Ratings
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out of 5
89
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Cooking Notes
cko
If you can’t find the sheets of tofu, this likely can also be made with a bag of prepared tofu noodles (available in the tofu section of the Asian supermarket), which are thinner and pre sliced.
cko
Here is a link to tofu noodles— https://soyfoods-usa.com/bulk-soy-products/noodles/
LS
This recipe is so authentic ! Just like what I get in Shanghainese restaurant. The only thing is that both my mother and mother-in-law (both from Shanghai) told me separately that this kind of tofu needs to be soaked in baking soda to soften it. But it is tricky as it will become mushy if you soak it for too long. I just added 1/8 tsp of baking soda to 2-3 cups of boiling water and boiled for just 1 min (trial and error). If you find the texture of tofu ok, then just ignore what I wrote.
Su
Yuba (tofu skin, often sold dried) is thinner and more delicate (and often a bit naturally sweeter and milkier-tasting) than the sheets called for here. They work well in salads like this one, but you'll want to rehydrate them without boiling. You'll have wrinkly fragments instead of noodles that look like the picture, with a texture more like a cloud ear mushroom and less like a noodle, but with a wonderful flavor.
DK
Delicious! We used a bit more soy sauce and rice vinegar than called for, and added some Sichuan peppercorns (poured the hot oil over those along with scallions, chives, garlic). This will definitely enter our repertoire.
SS
I would double everything! Made this for myself and my partner and I think we could have eaten twice this amount. Maybe it's 6 servings if you are a tiny mouse or if you are serving it with 15 other dishes.
Amanda
I did not realize it but I bought the pre-cooked tofu sheets. Made it very easy. We loved it. I would double the cucumber next time. Leftovers good too.
V
I love gāndòufu as a pasta alternative esp when cooking for vegans and vegetarians who have had bad tofu experiences. It conveniently combines carb and tofu into one item, and tastes great. I also enjoy it in Chinese preparations, such as this salad. Gāndòufu freezes really well, so I stock up when I find them. For those who can’t eat chilies, I recommend looking for sichuan pepper oil (green or red) that has all the wonderful flavours and numbing, but no heat.
Michelle
Fabulous flavor! Didn't need any adjusting. No need to seed the persian cukes. The hard texture of the pressed tofu noodles is a little odd, but worth the flavor. Next time I'll to try using super-firm tofu and julienning it, which might have a softer texture.
Margaret
Super delicious! I don’t think I got the neutral oil hot enough- I cooked it on high for the recommended two minutes- so I threw the aromatics in the hot pan on medium heat for a couple of minutes. I used tofu sheets from HMart that were cut into the .25” slices. I like very veggie forward meals and added three times as many cucumbers. I cut half of the cucumbers julienned and diced the other half. I prefer the watery crunch of diced to the julienned cucumbers.
Ferguson
The package of tofu sheets I bought was larger than 8 oz. so I had leftover sheets. Next time I will just cut and cook more noodles since with the dressing and the 3 tablespoons of oil there was plenty of liquid left in the bottom of the bowl.
DK
Delicious! We used a bit more soy sauce and rice vinegar than called for, and added some Sichuan peppercorns (poured the hot oil over those along with scallions, chives, garlic). This will definitely enter our repertoire.
LS
This recipe is so authentic ! Just like what I get in Shanghainese restaurant. The only thing is that both my mother and mother-in-law (both from Shanghai) told me separately that this kind of tofu needs to be soaked in baking soda to soften it. But it is tricky as it will become mushy if you soak it for too long. I just added 1/8 tsp of baking soda to 2-3 cups of boiling water and boiled for just 1 min (trial and error). If you find the texture of tofu ok, then just ignore what I wrote.
Sarah
Would dried, rehydrated tofu sheets be ok for this if I can't find fresh ones?
Su
Yuba (tofu skin, often sold dried) is thinner and more delicate (and often a bit naturally sweeter and milkier-tasting) than the sheets called for here. They work well in salads like this one, but you'll want to rehydrate them without boiling. You'll have wrinkly fragments instead of noodles that look like the picture, with a texture more like a cloud ear mushroom and less like a noodle, but with a wonderful flavor.
David
Three widths of tofu noodles are available in many food stores. They're wonderful. Rather than pressing I use the wok.
SD
Any sugar substitution?
Liz in MA
I'd either try it without--might be totally fine!--or try maple syrup instead. Still sugar, of course, but lower glycemic index. I have left the sugar out in other similar dressings/marinades and been quite happy without it! Good luck!
cko
If you can’t find the sheets of tofu, this likely can also be made with a bag of prepared tofu noodles (available in the tofu section of the Asian supermarket), which are thinner and pre sliced.
cko
Here is a link to tofu noodles— https://soyfoods-usa.com/bulk-soy-products/noodles/
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