Cold Cucumber and Tofu Salad
Pickled cucumbers are combined with blanched, sliced tofu and drizzled with a sauce made from soy sauce, Sichuan peppercorn oil, salt, and MSG.
Ingredients
cucumber (washed, stem removed, cut into small lengthwise strips, and salted briefly)
3
tofu (briefly blanched in water, removed, and sliced)
2
ginger
to taste
soy sauce
2 tbsp
Sichuan peppercorn oil
1 tsp
salt
1 tsp
MSG
1 tsp
Instructions
1
Prepare the cucumber
Wash the cucumber, remove the stem, and cut it into small lengthwise strips.
2
Salt the cucumber
Sprinkle the cucumber with a pinch of salt and let it stand briefly.
3
Blanch the tofu
Bring a pot of water to a boil, briefly blanch the tofu, and remove it.
4
Slice and arrange
Slice the tofu and arrange it on a plate with the salted cucumber.
5
Mix the sauce
Stir the salt and MSG into the soy sauce and Sichuan peppercorn oil.
6
Dress and serve
Drizzle the sauce over the cucumber and tofu, then serve.
