Chinese-Style Shredded Cold Vegetables and Tofu

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-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

Print Pin Rate Email

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.

-

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

• Here are more Main-Dish Salads.