Cold Tossed Tofu
A Zhejiang-style dish of diced tofu with green beans, tomato, and wood ear mushrooms, blanched and tossed with seasonings.
Ingredients
tofu (cut into cubes and blanched)
4
tender green beans (cut into cubes and blanched)
50 g
tomato (cut into cubes)
50 g
wood ear mushrooms (cut into cubes)
a pinch
minced scallion
a pinch
minced ginger
a pinch
fine salt
a pinch
msg
a pinch
sichuan pepper oil
a pinch
sesame oil
a pinch
Instructions
1
Step 1
Cut the tofu, tender green beans, tomatoes, and wood ear mushrooms into cubes. Blanch the tofu and green beans in boiling water until just cooked through, then remove, drain thoroughly, transfer to a plate, and set aside.
2
Step 2
Combine the minced scallion, minced ginger, fine salt, MSG, tomato, sesame oil, sichuan pepper oil, and wood ear mushrooms, then pour the mixture over the plated blanched tofu and green beans. Toss evenly to coat and serve.
