Fermented Tofu & Watercress Salad with Pickled Ramps and Sesame Oil

• ▸120 g watercress, thick stems removed, washed and spun dry
• ▸2 cubes white fermented tofu (白腐乳), approximately 2 tsp each, mashed into paste
• ▸1 tsp brine from fermented tofu jar
• ▸6 spears pickled ramps (or pickled wild garlic), halved lengthwise
• ▸1 tbsp pickled ramp brine
• ▸1.5 tbsp toasted sesame oil
• ▸1 tsp rice vinegar
• ▸0.5 tsp coconut aminos (gluten-free soy sauce alternative)
• ▸0.5 tsp toasted sesame seeds, for garnish
• ▸0.25 tsp white pepper, freshly ground
• ▸1 tsp cold water, to loosen dressing if needed
• ▸0.5 tsp chili crisp oil, optional for heat

1. 1

   1. Mash the two cubes of white fermented tofu in a small bowl using the back of a fork until completely smooth — it should look like a slightly lumpy cream cheese. This is your dressing base. Breathe through your mouth if the funk is alarming; it mellows dramatically once dressed.

2. 2

   2. Add the fermented tofu brine, pickled ramp brine, rice vinegar, coconut aminos, and white pepper to the mashed tofu. Whisk vigorously until fully emulsified and creamy. The mixture will look like a pale, slightly grey dressing — this is correct and beautiful.

3. 3

   3. Slowly drizzle in the toasted sesame oil while continuing to whisk, creating a loose, glossy emulsion. If the dressing feels too thick to coat the leaves, add cold water one teaspoon at a time until it reaches a pourable consistency. Taste: it should be salty, funky, nutty, and faintly tangy. Adjust with a tiny splash more rice vinegar if needed.

4. 4

   4. Place the watercress in a large mixing bowl. Drizzle roughly two-thirds of the dressing over the leaves and use clean hands or tongs to gently toss, massaging the dressing lightly into the stems so every frond is coated. The watercress will soften very slightly — this is desirable.

5. 5

   5. Arrange the dressed watercress on two plates or a large serving platter. Tuck the pickled ramp spears throughout the salad like little pink-and-white lightning bolts.

6. 6

   6. Drizzle the remaining dressing over the top in a thin zigzag. Finish with toasted sesame seeds and the optional chili crisp oil if you want the salad to have a smoldering undercurrent.

7. 7

   7. Serve immediately — watercress wilts fast and the drama of a freshly tossed salad is half the point.

Nutrition (estimated per serving)

Calories

148

Fat

12g

Carbs

5g

Protein

4g

Fiber

1g

Sodium

520mg

Variations

• ◆Red fermented tofu swap: Use red furu (红腐乳) instead of white for a deeper, slightly sweet, almost wine-forward dressing with a vivid magenta color that will make your guests deeply suspicious.
• ◆Tofu on tofu: Crumble 80g of cold silken tofu over the finished salad. The mild, fresh texture lets the dressing hit harder, and yes, fermented tofu dressing on fresh silken tofu is a legitimate move.
• ◆Ramp alternative: If pickled ramps aren't available, quick-pickle thinly sliced green garlic, 30 minutes in rice vinegar with a pinch of salt and sugar, or use pickled pearl onions in a pinch.

Storage & Make-Ahead

The fermented tofu dressing can be made up to 5 days ahead and kept in a small jar in the fridge, where the funk actually softens and the flavors knit together nicely. Don't dress the watercress until right before serving, since the leaves wilt within about 10 minutes of contact with the acidic dressing. If you're prepping for a crowd, store the pickled ramps separately from the watercress so their brine doesn't bleed into the greens prematurely. This salad doesn't freeze.