Spicy Cold Tofu Skin Salad (Liángbàn Dòufupí - 拌豆腐皮)

Name: Spicy Cold Tofu Skin Salad (Liángbàn Dòufupí - 拌豆腐皮)
Total time: 1800 s
Cuisine: American
Ingredients: 8.8 oz (250 g) Baiye Tofu (also sold as Tofu Sheets or Pressed Tofu Skin); 2 medium carrots, julienned; 1 small English cucumber (or Persian cucumber), julienned; 0.35 oz (10 g) dried wood ear mushrooms (black fungus); 1 small red onion, thinly sliced; 0.6 oz (18 g) fresh cilantro (about 1/3 of a bunch), stems included; 3 dried Chao Tian chiles (Facing Heaven chiles, or any medium-hot dried red chiles); 2 tsp Sichuan peppercorns (preferably green for citrus notes); 2 scallions (green onions); 3 tbsp canola oil (or sunflower/vegetable oil); 1 tbsp toasted sesame oil; 1 tsp white sesame seeds; 4.5 tbsp Chinkiang black vinegar (see notes for substitutes); 1 tbsp dark soy sauce; 3 cloves garlic, minced; 1 tsp sugar; 1/2 tsp MSG (optional, for umami boost)

Candido Dessanti @cook_115249590

Roma

A refreshing Asian-style cold salad made of shredded tofu sheets and crunchy julienned vegetables, tossed in a traditional, vibrant Málà dressing. This dish features a homemade chili oil infused with Sichuan peppercorns and dried chilis, perfectly balancing heat, tingly citrus notes, and crisp freshness. Perfect for a light summer meal!
#HotDaysCoolIdeas #MySummerCooking

Candido Dessanti @cook_115249590

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Ingredients

30 minutes

For the Salad
8.8 oz (250 g)Baiye Tofu (also sold as Tofu Sheets or Pressed Tofu Skin)
2medium carrots, julienned
1small English cucumber (or Persian cucumber), julienned
0.35 oz (10 g)dried wood ear mushrooms (black fungus)
1small red onion, thinly sliced
0.6 oz (18 g)fresh cilantro (about 1/3 of a bunch), stems included
For the Infused Chili Oil & Dressing
3dried Chao Tian chiles (Facing Heaven chiles, or any medium-hot dried red chiles)
2 tspSichuan peppercorns (preferably green for citrus notes)
2scallions (green onions)
3 tbspcanola oil (or sunflower/vegetable oil)
1 tbsptoasted sesame oil
1 tspwhite sesame seeds
4.5 tbspChinkiang black vinegar (see notes for substitutes)
1 tbspdark soy sauce
3 clovesgarlic, minced
1 tspsugar
1/2 tspMSG (optional, for umami boost)

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Steps

30 minutes

1

Hydrate the Mushrooms: Place the dried wood ear mushrooms in a bowl of boiling water. Let them soak for at least 15 minutes until plump and soft.
2

Prep the Tofu: Slice the tofu sheets into thin, noodle-like strips. Bring a pot of water to a boil, blanch the tofu strips for 2 minutes, then immediately plunge them into a bowl of ice water to stop the cooking. Drain well and set aside.
3

Chop the Vegetables: Cut the cilantro (including the tender stems) into 2-inch (5 cm) pieces. Julienne the carrots and cucumber. Drain the rehydrated mushrooms, trim off any tough, woody stems, and slice them into bite-sized pieces.
4

Prep the Chiles: Cut the dried chiles into 3/4-inch (2 cm) pieces. Soak them in a small bowl of water for a few minutes to prevent burning, then drain thoroughly.
5

Prep Aromatics: Thinly slice the white parts of the scallions and the red onion lengthwise into julienne strips. Finely mince the garlic and place it into a medium, heatproof bowl.
6

Infuse the Oil: Heat a wok or skillet over medium-high heat. Add the canola oil. If using raw canola oil, heat it until it just starts to smoke, then lower the heat. Carefully add the drained dried chiles and the Sichuan peppercorns.
7

Sizzle: Stir-fry the spices continuously with a spatula for about 30 seconds until fragrant. Immediately remove the wok from the heat and carefully pour the hot, infused oil over the minced garlic in the heatproof bowl. It will sizzle beautifully.
8

Finish the Dressing: Add the Chinkiang black vinegar, dark soy sauce, toasted sesame oil, sesame seeds, sugar, and MSG to the garlic-oil mixture. Whisk well. Taste the dressing—you can balance the tartness by adding a pinch of sugar or vinegar, to taste.
9

Assemble the Salad: In a large mixing bowl, combine the drained tofu strips, carrots, cucumber, wood ear mushrooms, red onion, and scallions. Pour the dressing over the ingredients and toss thoroughly to coat everything evenly. Fold in the fresh cilantro.
10

Garnish and Serve: Let the salad sit for a few minutes to let the flavors develop. Portion onto plates and garnish with extra crushed Sichuan peppercorns and the green tops of the scallions sliced into rings.

Tips

Chop the Vegetables: Cut the cilantro (including the tender stems) into 2-inch (5 cm) pieces. Julienne the carrots and cucumber. Drain the rehydrated mushrooms, trim off any tough, woody stems, and slice them into bite-sized pieces.

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