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Shared by Jamie Wei

Tofu and Chili Crisp Salad

Yield: 4 servingsTime: 30 MIN

Shared by Jamie Wei

Tofu and Chili Crisp Salad
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.

Tofu and Chili Crisp Salad

Yield: 4 servingsTime: 30 MIN

Family Journey

New York City

In this dish, Jamie Wei serves a silken block of tofu with a nutty, tahini based sauce, quick cucumber pickles and fiery chili crisp. We love it alongside her Taiwanese brisket.

Read more about Jamie’s family in “The Brisket Recipe That Bridged The Gap Between New York and Taiwan” and find her recipes for cucumber curry soup, pomegranate honey jelly, and date challah mantou.


For the salad:

  • 1 block silken tofu, sliced into 8 
  • 1 Persian cucumber, thinly sliced
  • 1 tablespoon rice vinegar 
  • ¼ teaspoon salt 
  • ½ teaspoon sugar 
  • 2 cups radish or broccoli microgreens
  • Red pepper flakes, for topping 

For the sauce:

  • ⅓ cup (80 grams) smooth peanut butter
  • ½ cup (80 grams) tahini 
  • ¼-½ cup (100 grams) water 
  • 1 tablespoon (8 grams) chili oil 
  • 1 tablespoon (10 grams) maple syrup 
  • 2 tablespoons (30 grams) soy sauce
  • Chili crisp, such as this one, for topping


  • Step 1

    Place the cucumber in a bowl with rice vinegar, salt and sugar. Mix well to coat. Cover and set in the fridge for at least 30 minutes.

  • Step 2

    Add all the sauce ingredients in a food processor, mix until smooth. Add more water if needed, until the sauce is thin enough to drizzle with a spoon. Spoon the sauce on a serving platter, topped with some microgreens.

  • Step 3

    Carefully transfer the tofu slices on top of the greens. Place some pickled cucumber onto the platter. Top with chili crisp and more microgreens. Serve.