Tofu and Peanut
A fragrant and delicious cold appetizer made with tofu, peanuts, black fungus, carrots, and peas.
Ingredients
Tofu (boiled thoroughly in boiling water, transferred to cold water to cool, then cut into 1.5 cm long, 1.2 cm wide, 1.2 cm thick cubes)
5 pieces
Peanuts (soaked in cold water until swollen, boiled, then removed and cooled in cold water)
100 g
Black fungus (soaked, cleaned, cut into 1 cm squares)
30 g
Carrot (peeled, washed, cut into 1 cm cubes, blanched in boiling water, then cooled in cold water)
30 g
Peas (blanched in boiling water, then cooled in cold water)
30 g
Sichuan pepper oil (hot)
25 g
Salt
3 g
MSG (monosodium glutamate)
2 g
Instructions
1
Prepare ingredients
Boil the tofu thoroughly, transfer to cold water to cool, then cut into cubes; soak peanuts in cold water until swollen, boil, then cool in cold water; clean black fungus and cut into slices; peel and wash carrot, cut into cubes, blanch in boiling water, then cool in cold water; blanch peas in boiling water, then cool in cold water.
2
Season and mix
Combine tofu cubes, peanuts, black fungus slices, carrot cubes, and peas in a bowl, add salt, MSG, and hot Sichuan pepper oil, mix well, and serve on a plate.
