Pressed Sliced Tofu Salad
This refreshing, flavorful Chinese salad is made with a combination of crunchy vegetables and chewy pressed tofu noodles, all tossed in a vinegary, garlicky, spicy dressing.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 213
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 213
3 cloves garlic, minced
2 scallions, sliced
2 teaspoons toasted sesame oil
1 teaspoon Chinese chili flakes or Korean gochugaru
Kosher salt
1/2 teaspoon sugar
2 tablespoons vegetable oil
3 tablespoons black vinegar, such as Chinkiang
1 tablespoon Chinese light soy sauces (not low-sodium)
4 ounces pressed tofu noodles or sheets, preferably five-spice flavor
1 Persian cucumber, cut into thin matchsticks
1 carrot, peeled and cut into thin matchsticks
1 celery stalk, cut into thin matchsticks
1/2 cup roughly chopped fresh cilantro leaves and stems
Directions:
Bring a medium saucepan of water to a boil.
For the dressing: Pile the garlic, scallions, sesame oil, chili flakes, 3/4 teaspoon kosher salt and sugar in the center of a large heatproof mixing bowl. Heat the vegetable oil in a small saucepan over medium heat until almost smoking, 1 to 2 minutes. Immediately pour the hot oil over the ingredients in the bowl. When the sizzling subsides, stir in the vinegar and soy sauce. Set aside.
For the salad: If the tofu noodles are attached at one end, trim off the end and slice the remaining piece into strips as well. If using sheets, slice each sheet into thin noodles about the thickness of linguine. Place the noodles in the saucepan of boiling water. Boil for 2 minutes to soften them slightly, then drain. Rinse the noodles under cold water until cool, then gently squeeze out excess moisture.
Add the noodles to the bowl with the dressing. Add the cucumber, carrot and celery and toss to coat evenly in the dressing. Serve right away or chill for up to 1 hour. Add the cilantro just before serving.
Source: foodnetwork.com
For the dressing: Pile the garlic, scallions, sesame oil, chili flakes, 3/4 teaspoon kosher salt and sugar in the center of a large heatproof mixing bowl. Heat the vegetable oil in a small saucepan over medium heat until almost smoking, 1 to 2 minutes. Immediately pour the hot oil over the ingredients in the bowl. When the sizzling subsides, stir in the vinegar and soy sauce. Set aside.
For the salad: If the tofu noodles are attached at one end, trim off the end and slice the remaining piece into strips as well. If using sheets, slice each sheet into thin noodles about the thickness of linguine. Place the noodles in the saucepan of boiling water. Boil for 2 minutes to soften them slightly, then drain. Rinse the noodles under cold water until cool, then gently squeeze out excess moisture.
Add the noodles to the bowl with the dressing. Add the cucumber, carrot and celery and toss to coat evenly in the dressing. Serve right away or chill for up to 1 hour. Add the cilantro just before serving.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
