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    Home » Recipes » Tofu and Tempeh Recipes

    Chinese-Style Shredded Cold Vegetables and Tofu

    Published: Dec 26, 2014 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A friend from Shanghai described this to me as a typical dish that comes as close the definition of  salad in both the Eastern and Western interpretations of the word. Its name, literally translated, is the less-than-descriptive “cold mix.” This veganized version features matchstick-cut vegetables and a chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal.

    Chinese-syle shredded salad

    Chinese-Style Shredded Cold Vegetables and Tofu

    This veganized version of a Chinese cold dish features matchstick-cut vegetables and a chewy baked tofu. Serve with a simple noodle or rice dish for a delightful meal.
    5 from 1 vote
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    Course: Main dish salad
    Cuisine: Asian
    Diet: Vegan, Vegetarian
    Keyword: vegan salad recipe, Vegetables and Tofu
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 4 to 6
    Calories: 143kcal
    Author: Veg Kitchen

    Ingredients

    Dressing

    • 3 tablespoons natural reduced-sodium soy sauce
    • 1 tablespoons dark sesame oil
    • 2 tablespoons natural granulated sugar coconut sugar is good with this
    • 3 tablespoons rice vinegar

    Salad

    • 1 small turnip peeled and cut into 2- to 3-inch matchsticks
    • 2 medium carrots peeled and cut into 2- to 3-inch matchsticks
    • ½ medium crisp cucumber peeled and cut into 2- to 3-inch matchsticks
    • 2 medium celery stalks cut into 2- to 3-inch matchsticks
    • 8- ounce. package baked tofu preferably teriyaki flavor, cut into 2- to 3-inch matchsticks
    • 2 scallions green parts only, cut into 2- to 3-inch ribbons
    • 2 to 3 oz. shiitake mushrooms stemmed and thinly sliced (see note)
    • ¼ cup minced fresh cilantro

    To finish

    • Dried hot red pepper flakes to taste
    • Shredded romaine lettuce or tender kale for serving
    • Toasted cashew pieces or sesame seeds for garnish optional
    US Customary - Metric

    Instructions

    • Combine the dressing ingredients in a small bowl, stir together, and set aside.
    • Combine the turnip, carrots, cucumber, celery, tofu, scallions, mushrooms, and cilantro in a mixing bowl and stir gently. Pour the dressing over them and stir gently again. Allow the mixture to stand for at least 30 minutes, stirring from time to time.
    • Just before serving, taste to see if you’d like to add more soy sauce, sugar, and/or vinegar. Sprinkle in some some red pepper flakes — enough to give the mixture gentle heat, but not to over power it.
    • Line a serving platter with shredded lettuce or kale, which help to absorb the plentiful marinade. Top with the optional cashew pieces or sesame seeds, and serve.

    Nutrition

    Calories: 143kcal | Carbohydrates: 16g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 449mg | Potassium: 299mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5259IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 1mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

     

    Chinese-style shredded salad recipe

    Originally published in the Sept. 2014 issue of Vegetarian Times.

    • Here are more Main-Dish Salads.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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