Spicy Tofu Salad Recipe

41
63



🔪 BROWSE MY KITCHENWARE –
❤️ SUPPORT THE CHANNEL –

Today we are making 凉拌豆皮. I treat it as a special noodle recipe because it looks like noodles. The amazing part is that it is starch-free, gluten-free, and full of protein. Super healthy and it is so easy to make.

🥢PRINTABLE RECIPE -check back later

INGREDIENTS
250 g (8.8 oz) of tofu sheets, slice into noodle shape
45 g (1.5 oz) of carrot, thinly julienned
45 g (1.5 oz) of celtuce (we call it Wo Sun, also known as stem lettuce, can be replaced by cabbage, cucumber), thinly julienned
4-5 cloves of garlic, grated
1/2 tsp of salt
1/2 tsp of white sugar
2 tbsp of soy sauce
1.5 tbsp of Chinese black vinegar
3-5 tbsp of chili oil depends on your taste
A bunch of cilantro

INSTRUCTIONS
Julienne the tofu sheets. Blanch them in boiling water for 15 seconds. Drain it completely. Set it aside to let it cool. Steaming or blanching will help to remove the raw bean taste.
Julienne the carrot and stem lettuce (can be switched with cucumber). Dice some cilantro.
Make the sauce. Press 4-5 cloves of garlic through a garlic presser. Combine the garlic with 1/2 tsp of salt and 1/2 tsp of sugar. Salt and sugar will help to bring out all the flavors and gentles the sharpness of the raw garlic. In a few minutes, the garlic will become a sticky paste. Add 2 tbsp of soy sauce, 1.5 tbsp of Chinese black vinegar, and 3-5 tbsp of chili oil. Stir well and the sauce is done.
Put the julienned tofu sheets, carrot, stem lettuce, cilantro in a big mixing bowl. Pour in the sauce and mix well.

source

Comments

comments

41 COMMENTS

  1. I just discovered your channel and subscribed immediately because I loved your videos and have a good vibe while cooking; anyhoo, I was looking for authentic Chinese recipes, I have make the stir-fry rice, and the Low Mei, both recipes are fantastic, my family really enjoyed them. Could you please show to us how do you chop the carrots and celery so thin and beautiful. Thanks

  2. Thnx to u for introducing me to celtuce. Just bought it and tried it in salad and was in love with it since😊. I hv seen it many times in the market in Hong Kong but was thinking of it as maybe some weird veggies . How did I miss that all these years in Hong Kong never saw it served as a vegetable choice in restaurants here. Now family love it too😊keep sharing 👍
    .

  3. Hey Darling, its ur new Fan out here in good ole San Francisco California, I just wanted to say my daughter & I r huge fan's of all Asian dishes,& I can speak 4myself U my Darling R saving me lot's of precious $$%$$…. The good Lord knows I am on a fixed income.. So I adore ur Recipe's & ur presence.. Thank you&soon I will buy a wok… Wish i vould buy on lay ~away….!!!! Lot's of love &Good Vibes sending ur Way..Stay Covid free&keep cooking.. O.G.Lisa~P/S ur Super Cute ~I like ur personality..

  4. This looks delicious! I love your work! Amazon does not have an exact link to this product, but they do have dry rice, soy and edamame noodles (spaghetti, fettuccine, etc.) that can be rehydrated. I found a site for a Chinese food store with on-line ordering in Quincy, MA (posharpstore.com) that offers Navista Five Spice Soy Tofu Slices in a 500 gram package, but not Sheets like you show. They also sell Soy Tofu Skins. I assume that these products are different in thickness, flavor and texture. Could you offer a "know your ingredients" video on skins versus sheets versus slices in the future? And, could we steep or toss soy noodles with five spice powder or add five spice (or thirteen spice) powder to the sauce if we cannot obtain that same brand?

LEAVE A REPLY