Spinach Salad with Tofu Skin & Peanuts
A fresh Chinese cold dish that blends blanched spinach, tofu skin, roasted peanuts and a savory sauce. The recipe requires minimal cooking and can be served chilled or at room temperature.
Spinach Salad with Tofu Skin & Peanuts is a hearty dish that uses fresh spinach, tofu skin and roasted peanuts. The recipe is a Chinese “cold dish” that requires minimal cooking and can be served chilled or at room temperature.
The Art of the Chinese “Cold Dish”
Chinese “liang ban” dishes are designed for hot weather. They are called liang ban cài and are usually served cold or at room temperature. They need little cooking and are refreshing.
The author often creates a new liang ban each year. Last year’s recipe was a Spaghetti Squash Salad with Scallion Oil.
A New Way to Enjoy Spinach
In Chinese cooking, spinach is usually stir-fried with garlic, oil and salt. The author is not a big fan but has recently enjoyed blanched spinach in this dish. Spinach is in season now.
The Tips AI Won’t Tell You:
Pay attention to dirt around the roots. Rinse and agitate spinach in cold water to dislodge dirt.
Do not trim the pink part of the roots; it contains health benefits and is crunchy with natural sweetness.
Tofu skin adds protein and texture. Some use scrambled eggs instead.
Use store-bought roasted peanuts for convenience. If roasting your own, let them cool before adding.
Recipe Instructions
Wash spinach thoroughly, shake off excess water, cut into 3-4 inch pieces, set aside.
Combine minced garlic, light soy sauce, Chinese black vinegar, sesame oil, oyster sauce and white pepper to make the sauce.
Bring a medium pot of water to a boil. Prepare a bowl of ice water. Add 1 teaspoon neutral oil, blanch half the spinach for 30-60 seconds, then transfer to ice water. Repeat with the second half, adding another teaspoon of oil to the pot.
After spinach is blanched, add tofu skin to the same pot and cook 3-4 minutes until softened. Strain, cool completely.
Remove spinach from ice bath, squeeze to remove excess water. In a large bowl, combine spinach, tofu skin, peanuts and sauce. Toss until well mixed. Serve at room temperature.
If you want to serve chilled or make ahead, add peanuts just before serving so they stay crunchy.
For a quick reference on ingredient substitutions, see our squad guide. If you want to keep track of your pantry items, check our stats page.
Recipe
Chinese Spinach Salad
Ingredients
- 12 ounces spinach, washed and cut into 3-4 inch pieces
- 2 cloves garlic, minced
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese black vinegar
- 2 teaspoons sesame oil
- 2 teaspoons oyster sauce (or vegetarian oyster sauce)
- ¼ teaspoon white pepper powder
- 2 teaspoons neutral oil (vegetable, canola, or avocado oil)
- 4 ounces tofu skin
- ¼-½ cup roasted peanuts, to taste
Instructions
1. Wash spinach thoroughly, shake off excess water, cut into 3-4 inch pieces, set aside. 2. Mix sauce by combining minced garlic, light soy sauce, Chinese black vinegar, sesame oil, oyster sauce and white pepper. 3. Bring a medium pot of water to a boil. Prepare a bowl of ice water. Add 1 teaspoon neutral oil, blanch half the spinach for 30-60 seconds, then transfer to ice water. Repeat with the second half, adding another teaspoon of oil to the pot. 4. After all spinach is blanched, add tofu skin to the same pot and cook for 3-4 minutes until softened. Strain, cool completely. 5. Remove spinach from ice bath, squeeze to remove excess water. In a large bowl, combine spinach, tofu skin, peanuts and sauce. Toss until well mixed. Serve at room temperature. 6. If you want to serve chilled or make ahead, add peanuts just before serving so they stay crunchy!
