Tomato and Soft Tofu Salad
(Xīhóngshì Bàn Dòufu 西红柿拌豆腐)
This refreshing dish is common in home kitchens during the hottest months of the year. It requires no cooking beyond preparing the tofu and is valued for its cooling, hydrating qualities. The contrast between juicy tomatoes and silky tofu makes it satisfying despite its simplicity.
Ingredients (Serves 2–3)
- 1 block soft or silken tofu (12–14 oz)
- 2 ripe tomatoes (heirloom or vine-ripened work well)
- 1 scallion
- 1 tablespoon light soy sauce
- 1–2 teaspoons rice vinegar (to taste)
- 1 teaspoon sesame oil
- ½ teaspoon sugar (optional, balances acidity)
- Optional additions: a few drops of chili oil, fresh cilantro, or toasted sesame seeds
Preparation:
Carefully remove the tofu from its package and drain. If very soft, let it sit on a plate for a few minutes to release excess water. Cut the tofu into large cubes or thick slices and arrange them gently on a shallow serving plate.
Cut the tomatoes into wedges or rough chunks, keeping their juices. Scatter the tomatoes over and around the tofu.
Finely slice the scallion and sprinkle it evenly across the dish.
In a small bowl, mix the soy sauce, rice vinegar, sesame oil, and sugar if using. Drizzle the dressing lightly over the tofu and tomatoes. Avoid over-mixing; this dish is meant to remain visually distinct rather than tossed like a Western salad.
Serve immediately or allow it to sit at room temperature for 5–10 minutes so the flavors meld.
Seasonal Notes:
This dish is traditionally eaten during intense summer heat. Tomatoes help generate fluids and cool the body, while tofu is considered light and nourishing without burdening digestion. Served at room temperature rather than cold from the refrigerator, it supports hydration without shocking the stomach.
