If you’re looking for a dish that is light yet satisfying, our Fried Tofu Skin Salad is a must-try. Unlike dried tofu sticks, these thick, fried tofu skin slices have a golden, slightly spongy exterior that acts as the ultimate vessel for sauce.
In this recipe, we pair the rich, savory flavor of the fried tofu with the cooling snap of fresh cucumbers and a punchy Redbloom dressing. It’s a 15-minute recipe that brings restaurant-quality Sichuan flavors straight to your kitchen table.
Quick Overview
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Cooking Time: 15 minutes
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Calories: Approximately 260 per serving
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Servings: 2-3
Ingredients
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8 oz Thick Fried Tofu Skin Slices
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1 Large Cucumber, smashed or julienned
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1/4 Red Onion, thinly sliced
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1/2 cup Fresh Cilantro, roughly chopped
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1/4 cup Roasted Peanuts, for extra crunch
The Redbloom Dressing:
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3 Cloves Garlic, minced
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2 tbsp Redbloom Chili Crisp
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2 tbsp Soy Sauce
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1 tbsp Sesame Oil
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1 tbsp Rice Vinegar
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1 tsp Sugar
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A pinch of Salt
Kitchen Tools Needed
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Pot for blanching
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Mixing bowl
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Chef’s knife
Method
Step 1: Prep the Tofu Skin
Slice the thick fried tofu skin into 1/2-inch wide strips.
Step 2: Quick Blanch
Bring a pot of water to a boil. Blanch the tofu skin strips for 1-2 minutes. This removes excess surface oil and softens the texture so it can better absorb the dressing. Drain and squeeze out any excess water gently.
Step 3: The "Smashed" Cucumber
Place your cucumber on a cutting board and lightly smack it with the flat side of your knife until it cracks, then chop into bite-sized pieces. The jagged edges created by "smashing" help the sauce cling to the vegetable!
Step 4: Whisk the Dressing
In your mixing bowl, combine minced garlic, soy sauce, sesame oil, rice vinegar, sugar, salt, and Redbloom Chili Crisp.
Step 5: Toss it Together
Add the blanched tofu skin, cucumbers, and onions to the bowl. Toss thoroughly so the spongy tofu skin drinks up that spicy, vinegary dressing.
Step 6: Garnish
Top with fresh cilantro and roasted peanuts. Serve immediately while the peanuts are crunchy and the tofu is succulent!
Conclusion
This Fried Tofu Skin Salad is a masterclass in balance. The richness of the fried tofu is perfectly offset by the acidity of the rice vinegar and the signature tingle of Redbloom Chili Crisp. High in protein and bursting with aromatics, it’s a refreshing side dish that feels like a full meal.
