Name: Smooth and Spicy Tofu Spread (涼拌豆腐)
Yield: Yields 1¾ cups, enough to serve 4–8 as part of a cold buffet or picnic, 12 as an hors d’oeuvre spread.
Cuisine: Chinese
Ingredients: ⅛–¼ teaspoon unseasoned Chinese or Japanese rice vinegar; ⅛–¼ teaspoon hot chili oil; freshly ground pepper to taste; 1 large, very firm cucumber, seedless variety preferred; 2–3 thick carrots, trimmed and peeled; 6 large,firm red radishes, trimmed; 8 ounces fresh white tofu, firm Chinese style best (equal to 2 cakes, 3 inches square and 1 inch thick); 2 medium whole scallions, cut into 1½-inch lengths; 1 medium carrot, trimmed and peeled; 2 teaspoons thin (regular) soy sauce, or 1½ teaspoons mushroom soy sauce; 1 small, overripe avocado; 1 tablespoon Chinese or Japanese sesame oil; ¼–½ teaspoon coarse kosher salt; ⅛ teaspoon sugar

Preparation info

Yields 1¾ cups , enough to serve
4–8
as part of a cold buffet or picnic .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Mashing chilled tofu with a light dressing of soy, sesame oil, and scallions is a common way to beat the heat in north China. This recipe takes the idea a few steps farther West, whipping the tofu to a thick purée in a food processor and seasoning it with a spicy blend of fresh vegetables. The result is a rich, flavorful spread, ideal with raw vegetables, crackers, or pita bread, and very much to contemporary Western tastes.