Tofu Skin Salad

Name: How to cook Tofu Skin Salad - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

Hiroko Liston

Tofu Skin Salad

The Chinese Dried Tofu Skin Sticks (Bean Curd Sticks) that I purchased get softened in warm water very quickly. When the twisted sticks are rehydrated and softened, they tend to loosen up and go back to the sheets. Today I sliced them into noodles and made this salad. It’s a Vegan dish, that is packed with loads of different nutrients.

Ingredient

Food ration :

2 servings

40 g

Dried Tofu Skin Sticks (Bean Curd Sticks) *I used 8 sticks

1/2

Continental Cucumber *about 100g

1/2

Carrot

2-3 teaspoons

Sugar *alter the amount to suit your taste

1 teaspoon

Toban Djan (Chilli Bean Sauce) OR Chilli Sauce

1 tablespoon

Soy Sauce

1 tablespoon

Rice Vinegar

1/2 tablespoon

Sesame Oil

1/2 tablespoon

Toasted Sesame Seeds

Cooking instructions

* Step 1

Soak Dried Tofu Skin Sticks in plenty of warm water for 15 to 30 minutes OR until softened. Drain and cut into noodles. *Note: Today I cut them into the thickness similar to Fettuccine, about 5-6mm. You may wish to cut thicker.

* Step 2

Cook in boiling salted water for a few minutes OR desired softness is achieved. Drain, rinse under cold water, then drain well.

* Step 3

Meanwhile, combine the Dressing ingredients in a mixing bowl. Cut Cucumber and Carrot into thin strips, and add to the bowl. You can add some Onion OR Spring Onion if you like it, then mix to combine.