Cold Spicy Baiye Tofu Salad

Introduction

Have you heard of baiye tofu? It’s one of my favourite ingredients to order whenever I’m having hotpot! I know it’s a bit of a divisive one—I’ve got friends who won’t touch it—but I absolutely love its chewy, dense texture.

Lately, the weather has been heating up, and I’ve been craving cold, refreshing salads instead. If you’ve tried my Cold Spicy Cucumber Salad before, you’ll know I can never resist something that’s crunchy, spicy, and full of bold flavours.

So when I spotted baiye tofu at the supermarket, I knew it was finally time to turn it into a cold salad. It has the perfect noodle-like texture once sliced into thin strips, making it ideal for tossing with a punchy soy, vinegar, and chili dressing.

As a bonus, I’ve also been trying to eat more protein lately, and I was pleasantly surprised to discover that baiye tofu is packed with protein. Whether you’re looking for an easy way to add more protein to your meals or simply want a fun new salad to try, this Cold Spicy Baiye Tofu Salad is one recipe you’ll want to keep on repeat.

What is Cold Spicy Baiye Tofu Salad?

Cold Spicy Baiye Tofu Salad is a refreshing Asian-style salad made with thin strips of baiye tofu tossed in a savoury, tangy, and spicy dressing. Fresh cucumber ribbons, carrot, spring onions, and coriander add plenty of crunch and freshness, while toasted sesame seeds bring a lovely nutty finish.

Although baiye tofu is commonly enjoyed in hotpot, it’s just as delicious served as a chilled salad. Its firm, chewy texture holds up beautifully to bold dressings, making it a fantastic alternative to noodles in cold salads.

The result is a light yet satisfying dish that’s perfect for warm weather, meal prep lunches, or as a refreshing side to accompany your favourite Asian meals.

Key Ingredient: All About Baiye Tofu

What is Baiye Tofu?

Baiye tofu (百页豆腐), sometimes called hundred-layer tofu or thousand-layer tofu, is a firm tofu product made from soy protein and water. Unlike regular tofu, it has a much denser, chewier texture.

Despite its name, baiye tofu isn’t actually made by layering hundreds of sheets of tofu together. Instead, the name refers to its folded, layered appearance and the springy texture that resembles many thin layers once sliced.

Its chewy bite makes it a popular ingredient in Chinese cooking, especially in hotpot, stir-fries, braised dishes, soups, and skewers. Because it holds its shape so well, it’s also incredibly versatile.

For this recipe, I like slicing baiye tofu into thin strips so it resembles noodles. Once tossed in the spicy dressing, it becomes a fun, satisfying alternative to traditional noodles while soaking up all those delicious flavours.

Is Baiye Tofu High in Protein?

Yes! One of the reasons I’ve been reaching for baiye tofu more often is because it’s naturally high in protein.

While the exact nutrition varies depending on the brand, most baiye tofu contains approximately:

• Protein: 20-25 g per 100 g

• Calories: Around 140–180 kcal per 100 g

For this recipe, which uses a 250 g block, you’ll be getting roughly 38–50 g of protein in the entire salad, or about 19–25 g of protein per serving.

As always, check the nutrition label on your specific brand, as values can vary. The two most popular brands at my local supermarket packs 23.5 g protein per 100g.

How to Slice Baiye Tofu

If it’s your first time cooking with baiye tofu, here’s one tip that will save you a lot of frustration.

Most baiye tofu is sold as a compact block made up of several large sheets that are folded and stacked together. The first few times I made this recipe, I sliced the entire block straight away, thinking it would immediately create perfect noodle-like strips.

It did… but every single strip was still compressed together. I ended up spending ages trying to pull apart each tiny strand one by one.

After making this recipe a few more times, I discovered a much easier method that saves so much time.

This simple trick makes prepping baiye tofu much faster and gives you beautifully separated, noodle-like strands… perfect for tossing with the dressing!

1. Prepare the Baiye Tofu

• Cut the baiye tofu into thin strips before gently separating them into individual strands. This gives the salad its signature noodle-like texture.

• A quick blanch softens the tofu slightly while maintaining its chewy bite.

• Rinsing it under cold water immediately stops the cooking process and cools it down for the salad.

• While the tofu cools, proceed with the rest of the recipe.

2. Prepare the Vegetables

• Peel the carrot and cucumber skin.

• Shave the peeled cucumber and carrot into long ribbons using a vegetable peeler. Alternative julienne them into matchsticks.

3. Make the Dressing

• In a large bowl, whisk the dressing ingredients together until the sugar has dissolved.

• Taste and adjust the spice or acidity before adding the salad ingredients.

4. Toss Everything Together

• Add the baiye tofu, cucumber, carrot, spring onions, and coriander to the bowl with the dressing.

• Toss until everything is evenly coated in the dressing.

• Sprinkle over the toasted sesame seeds and garnish with chili crisp, if using.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

The vegetables will soften slightly as they sit, but the flavours become even more delicious after a few hours.

If you’re making it ahead, consider adding the toasted sesame seeds and chili crisp just before serving to keep their texture.