Chinese Sliced Tofu Salad (凉拌豆腐丝)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 cups sliced tofu
- 4 teaspoons sesame oil
- 2 cloves garlic (, minced)
- 1 carrot (, shredded)
- 1 cucumber (, slices (or pepper, or celery))
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce ((or tamari for gluten-free option))
- 1/2 teaspoon salt ((or to taste))
- 1/2 teaspoon sugar
- 2 tablespoons homemade chili oil ((Optional))
- 3 tablespoons chopped cilantro for garnish ((Optional))
Method
- Bring a small pot of water to a boil. Add the sliced tofu and stir for a few seconds. Rinse the sliced tofu with tap water, drain thoroughly, and set aside to cool.
- Add sesame oil and garlic into a small bowl. Heat in microwave for 30 seconds, or cook until the oil just starts to bubble and the garlic turns tender.(*Footnote 1)
- Right before serving, add sliced tofu, carrot and bell peppers into a big bowl. Add the sesame oil and garlic, green onion, rice vinegar, salt, and chili oil (if using). Toss to mix well.
- Garnish with cilantro and serve as an appetizer.