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Chinese Tofu Mala Salad Recipe

By Emily Chan

15 min
serves 2


  • mixing bowl


Serve with:

Traditional: Serve with white rice.

Mix it up: Serve over a salad of lettuce and cilantro.


Prep your tofu:

  1. Pat the tofu dry with a paper towel or a dishcloth to remove as much water as possible.
  2. Cut the tofu into ¾ inch cubes. 
  3. Combine the tofu and the Omsom starter in the mixing bowl. 
  4. Toss gently to coat, being careful not to break apart the tofu cubes. Let marinade while you prep the cucumber and mushrooms (if using).

Put it all together:

  1. Peel your cucumber (if desired), trim ends, and slice lengthwise in half.
  2. Remove seeds and pulp with a spoon.
  3. Place the side of a large knife on the cucumber, skin side up, and smash. Slice into bite-sized pieces.
  4. If using mushrooms, blanch the mushrooms in boiled water for 30 seconds, and drain.
  5. Gently toss together the crushed cucumber and mushrooms (if using) with the marinated tofu. 
  6. Season with ⅛-¼  tsp salt to taste, and you’re done! Serve with some of our suggested favorites. Enjoy!
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