Tofu skin salad

Ingredients

• 150 g Dried tofu skin
• 1 piece Carrot
• 1 piece Cucumber
• 1 bunch Scallion
• 1 bunch Fresh cilantro
• 2 cloves Garlic
• 2 tbsp Light Chinese soy sauce
• 1 tbsp Black rice vinegar
• 1 tbsp Toasted sesame oil
• 1 tbsp Chili oil
• 1 tsp Brown sugar
• to taste Salt

Method

1. Soak the dried tofu skin in warm water until soft and slightly translucent, about twenty minutes. Drain.
2. Roll the rehydrated tofu skin up and cut into thin strips about half a centimeter wide.
3. Bring a pot of water to a boil, plunge the tofu strips in for one minute to soften and remove any bitterness, then immediately shock them in a bowl of ice water. Drain and gently squeeze.
4. Peel the carrot and cut it into fine julienne. Cut the cucumber in half lengthwise, remove the seeds, and also cut into julienne. Finely chop the scallion and pick the cilantro leaves.
5. Prepare the signature sauce by pounding the garlic with salt, then thinning it with the soy sauce, black rice vinegar, sugar, and a splash of hot water.
6. In a salad bowl, combine the squeezed tofu skin, julienned carrot and cucumber, chopped scallion, and most of the cilantro.
7. Pour the signature sauce over the ingredients, then add the toasted sesame oil and chili oil.
8. Toss gently with chopsticks or a spoon until each strip is evenly coated with sauce.
9. Let rest for about ten minutes at room temperature so the flavors meld.
10. Arrange in a serving bowl and sprinkle with the remaining reserved cilantro.

Nutrition

Per serving

Energy

290.8 kcal

Protein

21.03 g

Carbohydrate

7.65 g

Fat

19.75 g

Fibre

2.81 g

Calcium

39.02 mg

Iron

0.6 mg

Magnesium

21.57 mg