Three-Diced Vegetable Salad
A colorful cold dish made with tofu, carrots, and green peppers.
Ingredients
tofu (blanched in boiling water, cooled, cut into 1 cm cubes)
2
carrot (peeled, washed, cut into small cubes, briefly blanched, cooled)
100 g
green pepper (washed, stems removed, cut into small cubes, briefly blanched, cooled)
100 g
Sichuan pepper oil (heated)
25 g
refined salt
4 g
MSG
2 g
Instructions
1
Prepare the ingredients
Blanch the tofu in a pot of boiling water, remove and rinse under cold water, then cut into cubes. Peel and wash the carrot; wash the green pepper and remove the stems; cut both into small cubes, blanch briefly in boiling water, then remove and rinse under cold water.
2
Season and toss
Place the tofu, carrot, and green pepper cubes together in a bowl. Sprinkle in the salt and MSG, pour over the hot Sichuan pepper oil, toss until evenly combined, then transfer to a serving plate.
