Tofu skin salad

Tofu skin salad

The Real Food of China
Leanne Kitchen

Technically, tofu skin isn’t made from tofu but from the dried skin of soy milk. The skins are packaged in flat, dried sheets or sold in long, wrinkled brittle sticks, and usually labelled as tofu or bean curd sticks. They are highly nutritious and are used to great effect in a variety of dishes, especially vegetarian ones. Tofu sticks are simple to prepare and take on other flavours rather well, making them an excellent blank canvas in braises, stir-fries or salads, such as this incredibly simple one.


Quantity Ingredient
200g dried tofu skin sticks
vegetable oil, for deep-frying
sea salt
freshly ground black pepper
5 spring onions, finely sliced


Quantity Ingredient
125ml Chicken stock
3 teaspoons sugar
2 garlic cloves, finely chopped
80ml clear rice vinegar
80ml light soy sauce
1 tablespoon sesame oil
2 1/2 tablespoons peanut oil


  1. Break the tofu skin sticks into pieces about 3 cm long. Fill a large bowl with cold water.
  2. Fill a wok one-third full of oil and heat to 180°C, or until a cube of bread dropped into the oil turns deep golden in 15 seconds. Add the pieces of tofu sticks in two batches and cook for about 1 minute, or until they have expanded slightly and are light golden. Transfer immediately to the bowl of water and leave to soak for 2–3 hours, or until softened, then drain well. Gently squeeze out the excess water, then place on a tea towel to absorb as much remaining water as possible. Place in a bowl.
  3. To make the dressing, combine all the ingredients in a bowl, stirring until the sugar has dissolved. Pour over the tofu sticks in the bowl, toss to coat well, then season to taste with sea salt and pepper. Transfer the tofu to a serving bowl or platter and scatter the spring onions over the top.
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