China / Appetizers

Spring onion tofu salad

Name: Spring onion tofu salad
Prep time: 10 min
Yield: 4 portions
Cuisine: China
Ingredients: 400 g silken tofu; 3 spring onions; 1 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil

A home-cooking adaptation of spring onion tofu salad, with practical ingredients and clear steps.

Prep10 min

Cook0 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Choose packaged ready-to-eat tofu and follow its storage directions.
Drain carefully and cut into large cubes on a shallow serving plate.
Finely slice onions and mix soy, vinegar and sesame oil.
Spoon dressing over tofu, scatter onions and serve chilled immediately.

A little kitchen note

Untested editorial adaptation; timing and yield are estimates.

Allergen notes

Soy, wheat, sesame. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 73 kcal
Protein: 5.3 g
Carbs: 4.2 g
Fat: 3.9 g
Fibre: 0.3 g
Total sugar: 1.5 g
Sodium: 245 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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