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Liángbàn Gāndòufusī (Shredded Tofu Salad)
Take a stack of sturdy, nutty-tasting fresh tofu sheets (gāndòufu in Mandarin) and cut them up into noodle-like ribbons to combine with cucumber, cilantro and a spicy, garlicky sauce. The stunningly good, satisfying result is a northeastern Chinese treat, a favorite of cookbook author Hannah Che. This recipe was adapted from her debut, “The Vegan Chinese Kitchen” (Clarkson Potter, 2022). Look for vacuum-sealed packages of tan-colored, nubby gāndòufu, often labeled as “soy tofu sheet” in the refrigerated tofu section in Chinese markets. Enjoy this salad with dumplings or a cozy soup. Change things up by stuffing it into a baguette or featuring it in lettuce wraps. —Andrea Nguyen

Recipe from Hannah Che theplantbasedwok
Adapted by Andrea Nguyen
Updated Oct. 12, 2023

Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating 4 (88)
  • Yield:6 servings
  • subheading: FOR THE SALAD:
  • 8 ounces/230 grams pressed tofu sheets (gāndòufu); see Tip
  • 1 small Persian cucumber, halved, seeded and julienned
  • 1 large handful fresh cilantro, stems and leaves cut into 1-inch segments (about ½ cup)
  • ¼ cup thinly sliced scallion whites
  • 4 or 5 mild dried red chiles, such as Tianjin, snipped into ½-inch segments, seeds shaken out
  • 3 garlic cloves, minced
  • subheading: FOR THE DRESSING:
  • 1½ tablespoons soy sauce
  • 1½ tablespoons unseasoned rice vinegar, plus more to taste
  • 1½ tablespoons chile oil
  • 1½ teaspoons toasted sesame oil
  • ¾ teaspoon kosher salt (such as Diamond Crystal), plus more to taste
  • ¾ teaspoon granulated sugar, plus more to taste
  • 3 tablespoons neutral oil (such as canola or peanut)
  • Toasted sesame seeds, for garnish
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