cold bean skin recipe

A Guide to Making Chilled Tofu Skin Salad

Chilled tofu skin salad is a refreshing, versatile dish perfect for hot days. Here’s a simple yet delicious recipe to get you started.

Ingredients: 200g dried tofu skin, 1 cucumber (julienned), 1 carrot (shredded), 2 cloves garlic (minced), 1 red chili (sliced, optional), 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp sugar, and a handful of cilantro.

Steps:

1. Prep the tofu skin: Soak dried tofu skin in warm water for 15-20 minutes until soft. Drain, then blanch in boiling water for 30 seconds. Rinse under cold water, squeeze out excess moisture, and cut into thin strips.

2. Mix vegetables: In a large bowl, combine tofu skin, cucumber, carrot, garlic, and chili.

3. Make the dressing: Whisk soy sauce, rice vinegar, sesame oil, sugar, and a pinch of salt until the sugar dissolves.

4. Combine and chill: Pour the dressing over the vegetables, toss gently, and top with cilantro. Refrigerate for at least 30 minutes before serving to let flavors meld.

Variations: Add peanuts for crunch, or a dash of chili oil for extra heat. For a richer taste, mix in sesame paste or a splash of light soy sauce.

This salad is a delightful blend of textures and flavors—crisp, savory, and slightly tangy. It’s easy to customize and makes a perfect appetizer or side dish!