Cold Tofu Noodles is one of classic Chinese tofu dish, usually served as a side dish. It’s accidentally happened to be vegan, low-calorie, high protein, as well as gluten-free.

Cold Tofu noodles is a very common dish among Asian cuisines. It’s simply sliced from thin sheets of extra-firm tofu, it has a denser and unique chewy texture.

Tofu Noodles

Tofu noodles, or Shredded Tofu(豆腐絲), are sliced from thin sheets of extra-firm tofu, not to be confused with Japanese tofu shirataki noodles or yuba (tofu skin), which are typically made with tofu and yam gelatin. You can buy tofu noodles from most Asian supermarkets next to cartons of fresh tofu. Every 50g of tofu noodles contains 7 grams of fat, 6 grams of carbs, and 18 grams of protein, which is a very good source of protein.

Cold Tofu Noodles Recipe

Tofu Noodles– You can buy them from most Asian supermarkets in the fresh tofu section.

Garlic Shoots– I use garlic shoots, but a lot people use celery( cut into matchsticks)or green beans, they both tastes great with this recipe.

Carrot– Peeled and cut into matchsticks

Wood Ear( Black Fugus)– You can buy them from most supermarkets. They need to be soaked in hot water for 10 minutes before slicing.

Ingredients for dressing

Dark Soy Sauce– L.K.K or Pearl River Bridge brand

Light Soy Sauce– L.K.K or Pearl River Bridge brand

Minced Garlic– Freshly grated.

Toasted Sesame Oil– for this salad dish, I choose Organic toasted sesame oil. Most toasted sesame oil on the market are made from white sesame seeds, but if you like stronger sesame flavor, you can opt for black sesame oil. ( made from black sesame seeds, they’re rare and higher in price)

Salt and Sugar- Organic sugar is always a better option if you have concerns.

How to make This Chinese tofu dish

Heat up a pot of water, add salt and bring it to a boil. Then add tofu noodles into the pot, cook for 2-3 minutes.
Add julienned garlic shoots, carrot and sliced wood ear mushroom.
Once the water is boil again, take out all of them then replace them in a mixing bowl with icy water for 5 minutes.
Drain the water completely, then add dark and light soy sauce, minced garlic, toasted sesame oil, salt and sugar. Mix them well then leave the salad in the fridge for few hours, it tastes even better overnight.