Savory Pressed Tofu and Wood Ear Salad

Welcome to a delightful culinary adventure that brings a vibrant, refreshing dish straight from the heart of simple Asian home cooking to your table! This Pressed Tofu and Wood Ear Salad is a testament to how a few quality ingredients, combined with minimal effort, can create something truly spectacular. It’s a dish that perfectly balances textures and flavors, boasting a light yet satisfying profile with delightful hints of spice and tanginess. You’ll be amazed that something so incredibly delicious and visually appealing can be ready in a mere 10 minutes, making it an ideal option for a quick lunch, a light dinner, or an impressive appetizer. Its straightforward preparation means even novice cooks can achieve restaurant-quality results with confidence. Let’s dive into how you can recreate this quick yet flavorful masterpiece!

Here’s what you’ll need to assemble this refreshing salad. The beauty of this recipe lies in its simplicity and adaptability. Firstly, you’ll require about 3 slices of fresh pressed tofu (often called Dou Gan – this is a firm, flavorful tofu with a dense texture, often found vacuum-sealed in Asian markets; if you can’t find it, very firm or extra-firm tofu, pressed well to remove excess water, can be a good substitute, though the texture won’t be quite the same). Next, gather an appropriate amount of wood ear mushrooms. These unique fungi, known for their slightly chewy, gelatinous texture and subtle earthy flavor, are usually sold dried and need rehydrating. If dried wood ear mushrooms are hard to come by, try thinly sliced shiitake mushrooms or even cremini mushrooms for a different but still enjoyable texture. Finally, for a pop of freshness, prepare an appropriate amount of chopped cilantro and perhaps a few finely sliced scallions.

For the tantalizing dressing, you’ll need: soy sauce (an appropriate amount, feel free to use low-sodium if preferred), black vinegar (an appropriate amount; this adds a distinctive tangy depth. Regular rice vinegar or even apple cider vinegar can be used if black vinegar isn’t available, though the flavor profile will change slightly), sesame oil (an appropriate amount, for its nutty aroma), chicken essence (a pinch, this is a popular MSG-free flavor enhancer in Asian cuisine; a pinch of mushroom powder or a tiny bit of vegetable bouillon can also work, or it can be omitted if you prefer), and a drizzle of spicy chili oil (an appropriate amount, this is what brings the delightful “slight heat” – adjust to your preference and use an oil with sesame seeds for extra flavor).

Let’s get started with the preparation, which is wonderfully fuss-free!

1. Prepare the Tofu: If your pressed tofu is vacuum-sealed, open the package and admire its fresh, supple appearance. The first step is to slice it thinly and evenly, aiming for about 1/8 inch thick pieces. This ensures they marinate beautifully and are pleasant to eat.
2. Rehydrate and Cook the Mushrooms: If using dried wood ear mushrooms, begin by soaking them in warm water for about 15-20 minutes until they are fully rehydrated and plump. Once rehydrated, rinse them thoroughly and then blanch them in boiling water for about 30 seconds to a minute. This simple step not only softens them slightly but also gives them a brighter appearance.
3. Assemble the Base: In a bowl, combine the blanched wood ear mushrooms (drained well) with the prepared dressing ingredients: soy sauce, black vinegar, sesame oil, chicken essence, and spicy chili oil. Toss gently to coat the mushrooms evenly.
4. Plate and Garnish: Arrange the dressed wood ear mushrooms on your serving plate. Next, artfully layer or fan out the thinly sliced pressed tofu pieces over the mushrooms. Sprinkle generously with fresh chopped cilantro and scallions. And there you have it – a beautifully presented dish ready to be enjoyed!

This Pressed Tofu and Wood Ear Salad is a true delight for the palate. The firm, slightly chewy texture of the pressed tofu pairs wonderfully with the crisp, gelatinous bite of the wood ear mushrooms. The dressing is a perfectly balanced symphony of savory, tangy, and nutty notes, with that subtle hint of chili oil adding just the right amount of warmth to awaken your taste buds without overwhelming them. It’s incredibly refreshing, making it a perfect side dish for richer mains or a star player on its own for a light, healthy meal. I personally find myself making this recipe whenever I crave something quick, healthy, and bursting with flavor. Give it a try, and I’m sure you’ll fall in love with its simplicity and deliciousness. I’d love to hear about your experience – feel free to share any variations or how it turned out for you in the comments below!