Chinese Tofu Salad is a great food for all seasons in China, it can toss together in 10 minutes and is perfect for summer. This delicious Chinese Tofu Salad full of wonderful texture, bold flavor, and healthy plant protein will make a great lunch or dinner.
Chinese Tofu Salad
Course: SaladCuisine: ChineseDifficulty: Easy1
servings10
minutes10
minutes779
kcalChinese Tofu Salad is a great tasty tofu salad which can be served as a main dish! You can adjust the taste as your liking, if you do not like it spicy, just omit the chilli oil. This Chinese salad made with shredded beancurd, beansprouts, black fungus, Chinese celery and sesame oil.
Ingredients
150 grams of shredded beancurd sheet of
100 grams of five spiced beancurd
100 grams of fresh shredded kelp
100 grams of beansprouts
50 grams of softened black fungus
50 grams of softened bean vermicelli
50 grams of carrots, shredded
50 grams of red capsicum, shredded
50 grams of Chinese celery, shredded
- Sauce
4 cloves of garlic, minced
2 tablespoons of Borges Extra Virgin Olive Oil
4 teaspoons of sugar
1/2 teaspoons of white pepper
5 tablespoons of light soy sauce
3 tablespoons of dark vinegar
1 tablespoon of chilli oil
2 teaspoons of sesame oil
2 tablespoons of toasted white sesame seeds
Directions
- Rinse fresh kelp thoroughly to remove excess salt.
- Soak in water for at least 30 mins.
- Bring a medium pot of water to boil.
- Blanch shredded beancurd, five spiced beancurd, beansprout, vermicelli, black fungus and kelp individually. Drain well each item and place them into a large mixing bowl.
- Add in carrots, capsicum and Chinese celery into the mixing.
- Combine all the sauce ingredient and whisk well.
- Drizzle the dressing over beancurd mixture.
- Toss gently and thoroughly to ensure that all vegetables and tofu are well coated with the sauce.
- Serve chilled or at room temperature.
Recipe Video
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