Looking for a refreshing, healthy, and surprisingly flavorful salad? Look no further than this vibrant Chinese Seaweed & Tofu Skin Salad! This simple yet elegant dish combines the unique taste of seaweed with the delicate texture of tofu skin, creating a delightful culinary experience. It's packed with nutrients, low in calories, and perfect as a light lunch, a side dish, or a healthy appetizer. The contrasting textures and subtle flavors make this salad incredibly satisfying, offering a welcome break from heavier meals.
This recipe is incredibly easy to follow, requiring minimal cooking time and readily available ingredients. We'll guide you through each step, from preparing the seaweed and tofu skin to creating the perfect flavorful dressing. Ready to embark on this culinary adventure? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Pot
- Bowl
- Pan
Ingredients
- Dried Tofu Skin (Bean Curd Sticks): 2 sticks
- Dried Seaweed (Kulp): 1 1/2 large slices
- Dried Peanuts: 1/2 cup
- Apple Cider Vinegar or Rice Vinegar: 1 teaspoon
- Salt
- Dark Soy Sauce
- Light Soy Sauce
- Fish Sauce
- Red Chili Powder
- Dried Shrimp
- Minced Garlic
- Celery
- Sesame Oil
- Cooking Oil: 4 tablespoons
- Sichuan Pepper
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Soak dried peanuts, tofu skin, and seaweed in cold water. Add a teaspoon of vinegar to the tofu skin water to tenderize it and speed up rehydration.
- Boil peanuts in water with salt and dark soy sauce for 5 minutes, then drain and set aside.
- Cut rehydrated tofu skin into 1.5cm thick segments.
- Rinse seaweed thoroughly and slice into 5-6cm long, 1cm wide pieces.
- Chop celery into 0.5cm thick slices.
Step 2. Boil and Prepare the Main Components
- Boil tofu skin for 5 minutes until half tender and half chewy. Rinse and drain.
- Simmer seaweed for 5 minutes, rinse, and drain.
- Boil celery until translucent (about 5 minutes), drain, and add to the bowl.
Step 3. Make the Dressing
- In a heated pan with cooking oil, add minced garlic, salt, light soy sauce, fish sauce, red chili powder, and dried shrimp.
- Add Sichuan peppercorns and cook until dark brown. Remove peppercorns.
Step 4. Combine and Serve
- Combine boiled tofu skin, seaweed, peanuts, and celery in a large bowl.
- Pour hot oil over the salad ingredients and mix well. Add sesame oil and mix again.
- Serve immediately.
Read more: Chinese Shredded Chicken Salad Recipe: Easy Sesame Chicken
Tips
- Using vinegar helps tenderize the tofu skin during rehydration.
- Don't overboil the tofu skin; aim for a half-tender, half-chewy texture.
Nutrition
- N/A
FAQs
1. Can I substitute the ingredients?
Yes! Feel free to experiment. Other types of seaweed work well, and you can swap the tofu skin for shredded carrots or bean sprouts for different textures.
2. How long can I store the leftover salad?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more deliciously!
This Chinese Seaweed & Tofu Skin Salad is a delicious and healthy addition to any meal. Its simple preparation and fresh flavors make it a perfect weeknight recipe, or a delightful dish for entertaining guests. Enjoy this refreshing and nutritious salad!