If you think onions are just a garnish, this Redbloom Onion Salad is here to change your mind. Inspired by the bold, rustic flavors of Northern Chinese appetizers, this dish puts the sharp, refreshing bite of raw onion front and center, balanced by silky tofu skin and a deeply savory fermented bean paste dressing.
At Redbloom Health, we love this recipe because it’s a "texture goldmine." You get the chew of the tofu skin, the snap of the cucumber, and the classic crunch of roasted peanuts—all tied together with the smoky heat of our signature chili crisp.
Quick Overview
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Cooking Time: 15 minutes
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Calories: Approximately 230 per serving
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Servings: 2-3
Ingredients
The Base:
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1 cup Sliced Tofu Skin (pre-cooked or blanched)
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1 Large Cucumber, sliced into matchsticks
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1 Medium Onion, thinly sliced (Red or white onion works great!)
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1/2 cup Roasted Peanuts
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1/2 cup Fresh Cilantro, chopped
The Redbloom Bean Paste Dressing:
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3 Cloves Garlic, minced
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1 tbsp Fermented Bean Paste (Doubanjiang or Soybean paste)
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2 tbsp Redbloom Chili Crisp
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1 tbsp Soy Sauce
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1 tbsp Rice Wine
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1 tsp Sugar
Kitchen Tools Needed
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Large mixing bowl
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Sharp chef’s knife
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Small whisk
Method
Step 1: Prep the Onion
To get the perfect flavor from the onion, slice it very thinly. Pro-Tip: If you prefer a milder "bite," soak the sliced onions in ice water for 5 minutes, then pat dry. This keeps them incredibly crunchy while removing the harsh sting.
Step 2: Slice the Tofu Skin and Cucumber
Slice your tofu skin into strips that match the width of your onions. Julienne the cucumber into similar matchsticks. Consistency in slicing ensures you get a bit of everything in every forkful (or chopstick-ful!).
Step 3: Build the Umami Sauce
In your mixing bowl, combine the minced garlic, fermented bean paste, Redbloom Chili Crisp, soy sauce, rice wine, and sugar. The bean paste provides a salty, fermented depth that complements the sweetness of the sugar and the spice of the chili.
Step 4: Toss and Coat
Add the onions, tofu skin, and cucumber to the bowl. Toss thoroughly until the tofu skin has absorbed the dark, savory sauce and the onions are perfectly coated.
Step 5: Final Flourish
Just before serving, fold in the fresh cilantro and roasted peanuts. Adding the peanuts last is the secret to keeping that essential "snap" against the dressed vegetables.
Conclusion
This Onion and Tofu Skin Salad is a bold, aromatic dish that wakes up the senses. It’s the perfect companion to grilled meats or a simple bowl of congee. With the gut-healthy benefits of fermented bean paste and the high protein of tofu skin, it’s a functional side dish that doesn’t hold back on flavor.
