cold salad recipe

How to Make Cold Tofu Skin Salad: A Comprehensive Guide

Cold tofu skin salad (凉拌千张) is a refreshing, versatile Chinese appetizer loved for its chewy texture and bold flavors. Here’s a simple yet delicious recipe to master it.

Ingredients: 200g dried tofu skin (soaked until soft), 1 cucumber (julienned), 2 carrots (julienned), 50g boiled peanuts, 2 cloves garlic (minced), 1 red chili (sliced, optional), 2 tbsp cilantro (chopped), 1 tbsp sesame seeds.

Dressing: 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, 1/2 tsp chili oil (adjust to taste), a pinch of salt.

Steps:

1. Prep: Soak tofu skin in warm water for 15 minutes until pliable, then drain and cut into thin strips. Blanch tofu strips in boiling water for 30 seconds, rinse under cold water, and drain well. Julienne cucumber and carrots, boil peanuts until tender.

2. Mix: In a large bowl, combine tofu skin, cucumber, carrots, peanuts, garlic, chili, and cilantro.

3. Dress: Whisk dressing ingredients until sugar dissolves. Pour over the salad, toss gently, and sprinkle sesame seeds.

4. Serve: Chill for 15 minutes before serving to enhance flavors. Garnish with extra cilantro if desired.

Tips: For extra umami, add a dash of light soy sauce or a pinch of five-spice powder. Customize veggies with bell peppers or mung bean sprouts. Enjoy this crisp, flavorful salad as a side or light meal!