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May 24, 2021

Healthy Recipe: Chinese Tofu Salad

Healthy Eating Recipes

Content sponsored by IBC - Native (195x33)

Limited - Chinese Tofu Salad IBX Recipes TOM D'INTINO/for PhillyVoice

Looking for ways to mix up your weekly menu? This refreshing, light and fragrant Chinese-inspired vegetable salad is perfect for a quick healthy summer dinner meal.

Chinese Tofu Salad — makes four servings

• 14 oz. of extra firm tofu
• Canola oil (optional)
• 4 teaspoons of sesame oil
• 2 garlic cloves, minced
• 2 tablespoons of rice vinegar
• ½ tablespoon of chili paste
• 2 teaspoons of low-sodium soy sauce
• ½ teaspoon of salt
• ½ teaspoon of sugar
• 1.5 cups of carrots, peeled and shredded
• 1/3 cucumber, cut into strips
• ½ large red bell pepper, cut into strips
• 4 oz. of water chestnuts, sliced and drained
• 3 tablespoons of cilantro, chopped


  1. Wash and prepare raw vegetables on a large cutting board.
  2. Drain package of extra firm tofu, transfer to large cutting board, and use paper towels to blot water from tofu. Cut into cubes. Heat 1⁄2 tbsp canola oil on large pan and brown tofu cubes.
  3. In large bowl, combine minced garlic and sesame oil; heat in microwave for 30 seconds to soften garlic.
  4. Add to garlic/sesame oil mixture the rice vinegar, chili paste, soy sauce, salt and sugar.
  5. Add prepared vegetables to sauce and mix to coat; add tofu to vegetables and carefully mix to coat. Chill and serve.

Nutritional Information (Total):
Calories: 183
Fat: 11g
Saturated Fat: 1g
Carbs: 11g
Sugar: 5g
Fiber: 3g
Protein: 10 g
Sodium: 410mg

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