Chinese Spinach Salad with Tofu Skin and Peanuts (Cold “Liangban” Style)

This Chinese-style spinach salad is a chilled or room-temperature “cold dish” built for texture and balance: tender blanched spinach, chewy tofu skin, and crunchy peanuts in a savory-tangy dressing with a hint of heat. It’s fast once your tofu skin is ready, keeps well for meal prep, and puts a big pile of greens on the table without tasting “virtuous.”

The key to success is simple: blanch-and-shock the spinach, squeeze out excess water, and dress just before serving so the greens stay vibrant and the peanuts stay crisp.

Recipe at a Glance

• Prep time: 20 minutes active (plus tofu skin soaking time if using dried)
• Cook time: 5 minutes
• Total time: 25 minutes active (plus soaking, if needed)
• Yield: Serves 4 as a side
• Difficulty: Easy
• Main method: Blanching and tossing

Why This Recipe Works

• Blanch-shock-squeeze: Quick blanching sets spinach’s bright color and tender-crisp texture; shocking halts cooking; squeezing prevents a watery salad and helps the dressing cling.
• Tofu skin adds substance: Tofu skin (also called yuba or doufu pi) brings a satisfying, slightly chewy bite that absorbs dressing and adds plant protein.
• Balanced dressing: Light soy sauce for savoriness, black vinegar for a clean, malty tang, a little sugar to round edges, and sesame plus chili oil for aroma and gentle heat.
• Textural contrast: Roasted peanuts add essential crunch; keeping them separate until serving preserves that texture.

Ingredients

• 1 pound (450 g) fresh spinach (baby or mature; see notes)
• 3 ounces (85 g) dried tofu skin/yuba sticks or knots, or 6 ounces (170 g) fresh tofu skin sheets (see notes)
• 1/2 cup roasted unsalted peanuts (coarsely chopped if large)
• 2–3 garlic cloves, very finely minced
• 2 scallions, thinly sliced (whites and greens separated)
• 2 1/2 tablespoons light soy sauce
• 1 1/2 tablespoons Chinkiang (Chinese black) vinegar
• 1–2 tablespoons chili oil with sediment, to taste (optional but recommended)
• 1 tablespoon neutral oil (such as peanut, canola, or grapeseed)
• 1 teaspoon toasted sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon fine salt, plus more for blanching water
• 1/4 teaspoon ground white pepper
• Optional: 1–2 tablespoons chopped cilantro and/or 1 teaspoon toasted sesame seeds

Ingredient Notes

• Spinach: Mature spinach has sturdier stems and stands up well to the dressing; baby spinach works too and needs only a brief blanch. Avoid pre-chopped frozen spinach for best texture.
• Tofu skin (yuba/doufu pi): Made from the skin that forms on heated soy milk. Dried yuba needs soaking and becomes pleasantly chewy; fresh tofu skin is silky and quick to use. Both are great—choose based on availability and prep time.
• Chinkiang vinegar: A Chinese black vinegar with a mellow, malty acidity. If unavailable, use rice vinegar plus a small splash of balsamic to mimic depth.
• Soy sauce: Use light (regular) soy sauce for salinity. For gluten-free, use gluten-free tamari and season to taste.
• Chili oil: Adds aroma and heat; Lao Gan Ma or a homemade chili crisp works. Adjust to taste or omit for mild.

Tofu Skin Options at a Glance

How to Make It

1. Prep the tofu skin.
   • If using dried yuba: Cover with very hot water and soak until pliable and tender, 60–120 minutes depending on brand and thickness. For a faster option, simmer gently in water 20–25 minutes until tender. Drain well and cut into 2-inch (5 cm) sections. Pat dry so the dressing isn’t diluted.
   • If using fresh tofu skin: Stack and cut into 1/2-inch (1.25 cm) strips. Blanch in simmering water for 20–30 seconds, drain, and pat dry.
2. Make the dressing. In a large mixing bowl, combine soy sauce, black vinegar, chili oil (to taste), sesame oil, sugar, salt, and white pepper. Add the minced garlic and scallion whites. Heat the neutral oil until just shimmering and pour it over the aromatics in the bowl to lightly bloom them. Whisk to dissolve the sugar. Let sit 5 minutes.
3. Blanch the spinach. Bring a large pot of well-salted water (about 1 tablespoon salt per 2 quarts/liters) to a boil. Add spinach and blanch just until wilted and bright green:
   • Baby spinach: 15–20 seconds
   • Mature spinach: 25–40 seconds

   Immediately transfer to an ice bath to stop cooking. Drain thoroughly.

4. Squeeze and cut. Working with handfuls, squeeze spinach firmly to remove excess water without mashing the leaves. Roughly chop into 2-inch (5 cm) lengths and fluff apart with your fingers.
5. Toss and taste. Add the spinach, tofu skin, and most of the peanuts to the dressing. Toss well to coat. Add scallion greens and cilantro if using. Taste and adjust: more vinegar for brightness, soy for salt, chili oil for heat, or a pinch of sugar if it tastes sharp.
6. Serve. Pile onto a platter and finish with remaining peanuts and sesame seeds. Serve chilled or at cool room temperature.

Common Mistakes (and Fixes)

• Watery salad: Not squeezing the spinach enough leaves excess moisture that dilutes the dressing. Squeeze firmly and pat tofu skin dry.
• Mushy tofu skin: Over-soaking or hard boiling dried yuba can make it crumbly. Soak until just tender, or simmer gently only until pliable.
• Bland flavor: Spinach holds a lot of water; if under-seasoned, the salad tastes flat. Adjust salt and vinegar after tossing and before serving.
• Soggy peanuts: Mixing peanuts in too far ahead softens them. Reserve a portion to sprinkle on just before serving.
• Harsh garlic bite: Let the dressing rest 5–10 minutes, or bloom the garlic with hot oil as directed to tame sharpness.

Substitutions and Variations

• No tofu skin: Use blanched firm tofu batons (pat very dry), steamed tempeh strips, or cooked edamame for protein.
• Nut-free: Replace peanuts with toasted pumpkin or sunflower seeds for crunch.
• Gluten-free: Use gluten-free tamari in place of soy sauce; check chili oil labels.
• Soy-free: Use coconut aminos (sweeter, less salty); add a pinch of salt to balance.
• Mild version: Omit chili oil and add a pinch of white pepper only.
• Extra-texture: Add thinly sliced blanched celery or cucumber batons for crisp contrast.
• Sichuan-style: Add 1/4 teaspoon Sichuan peppercorn oil or a pinch of ground toasted Sichuan pepper for citrusy numbing aroma.

Serving Suggestions

• As part of a multi-dish meal with steamed rice, braised tofu, or grilled fish.
• With cold noodles or sesame noodles for a refreshing warm-weather dinner.
• In a grain bowl with brown rice or farro, plus a jammy egg for a complete lunch.
• Alongside dumplings or scallion pancakes to cut richness.

Storage and Make-Ahead

• Make-ahead: Blanch, shock, squeeze, and chop the spinach up to 24 hours ahead. Prep tofu skin and dressing separately. Toss just before serving for best texture.
• Refrigeration: Store leftovers in an airtight container up to 2 days. Keep extra peanuts separate and add at serving time.
• Re-season after chilling: Cold mutes acidity and salt; add a splash of vinegar or soy before serving if needed.
• Freezing: Not recommended—the greens become mushy and the dressing separates.

FAQs

Can I use baby spinach?

Yes. Baby spinach blanches in about 15–20 seconds and squeezes easily. Mature spinach has more structure and holds up especially well to the dressing, but both work.

Can I use frozen spinach?

You can in a pinch, but the texture is softer and more waterlogged. Thaw, squeeze extremely well, and expect a less springy bite.

How do I rehydrate dried tofu skin quickly?

Simmer gently in water for 20–25 minutes until tender but still chewy. Avoid a rolling boil, which can make it break apart.

Can I make it without peanuts?

Yes. Use toasted pumpkin seeds, sunflower seeds, or fried shallots for crunch. If omitting crunch entirely, consider adding thinly sliced blanched celery for texture.

Is this salad spicy?

Only if you add chili oil. Start with 1 teaspoon and increase to taste. It’s flavorful even without heat.

Can I serve it warm?

It’s designed for chilled or room temperature. If serving slightly warm, drain and squeeze the spinach well and dress lightly; heat amplifies salt and vinegar, so taste before serving.

How do I keep the spinach bright green?

Blanch briefly in well-salted boiling water, shock immediately in ice water, and avoid overcooking. Squeezing and quick chilling preserve color and texture.

Can I scale this recipe?

Yes. It doubles well, but blanch spinach in batches so the water temperature doesn’t drop too much, which can dull the color and texture.

Conclusion

This Chinese spinach salad shows how simple techniques—quick blanching, proper draining, and balanced seasoning—turn a pile of greens into a satisfying, make-ahead-friendly dish with real texture and flavor. Keep peanuts crisp, adjust seasoning to taste, and enjoy it chilled or at room temperature.

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Disclaimer

This article provides general cooking information. Ingredient substitutions may affect allergens (soy, gluten, peanuts). Always check labels for dietary needs and store prepared foods safely under refrigeration. This is not medical or dietary advice.