Chilly silken tofu with tomato salad from Chinese Enough: Homestyle Recipes for Noodles, Dumplings, Stir-Fries, and More (page 36) by Kristina Cho

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Perfect steamed jasmine rice; Gingery brown rice; Jade rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Chili crunch" called for in this recipe can be made in advance. See recipe for a variation.

  • rmardel on June 18, 2025

    This recipe is fabulous! I love the sesame oil/chinkiang vinegar vinaigrette with the added chili crunch. I've made this once with the crunch from this book, and once with commercial chili crunch. The flavors are good, although mild, when freshly made, but if you allow the tomato salad to sit at room temperature a few hours, the flavor intensifies and becomes umami-rich. For a tomato lover with a weakness for a bit of garlic and spice, this is quite addictive. I love the contrast of the tomatoes with the mild simplicity of the silken tofu. The tofu doesn't really add flavor, just a cool, creamy, textural contrast as well as some substance. That contrast is surprisingly pleasant, an excellent combination of taste and texture. This would be a fabulous light, no cook, dinner for those summer evenings in peak tomato season. Leftover tomato salad is also wonderful on simple scrambled eggs, if there is any leftover tomato salad.

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