Dried Tofu with Cabbage Heart
A tender, crisp cold salad made with dried tofu, napa cabbage hearts, and carrots.
Ingredients
dried tofu (cut into thin strips, briefly blanched in boiling water with a pinch of baking soda, rinsed to remove the bean smell and soda taste, then squeezed dry)
200 g
Chinese cabbage heart (washed, drained, and cut into ring-shaped strips)
200 g
carrot (washed and cut into strips)
50 g
scallion (cut into strips)
to taste
cilantro (cut into small segments)
to taste
soybean paste
to taste
sweet bean sauce
to taste
Sichuan pepper oil
to taste
MSG
to taste
baking soda
a pinch
Instructions
1
Preparing the Ingredients
Wash the Chinese cabbage heart, drain well, cut into ring-shaped strips, and place in a bowl. Cut the dried tofu into thin strips, briefly blanch in boiling water with a pinch of baking soda, rinse to remove the bean smell and soda taste, squeeze dry, and place on top of the cabbage strips. Wash the carrot, cut into strips, and place on top of the tofu strips. Cut the cilantro into small segments and the scallion into strips, and place on top of the carrot strips.
2
Making the Sauce
Combine the soybean paste, sweet bean sauce, Sichuan pepper oil, and MSG in a bowl to make a sauce, pour it over the vegetables in the bowl, mix well, and serve on a plate.
