Bold spicy Asian flavours that will definitely get your taste buds moving in this Chinese Tofu Skin Salad. Delicious texture with shredded tofu skin noodles, crunchy cucumber and cauliflower mixed with a Chinese chili oil and black vinegar dressing that is spicy, sweet and sharp all at the same time.
Rinse tofu and thinly slice the block of tofu skin into thin strips approximately 0.5cm thick. Use your hands and pull tofu skin noodles apart so you have a pile of what looks like tofu skin noodles. Set aside for assembly.
Peel the cucumber and trim the ends. Cut the cucumber in half lengthwise and then again so you have 4 long quarters. Cut the cucumber diagonally about 1-1.5cm apart.
Cut cauliflower into even florets.Bring a medium size pot of water to boil, add cauliflower florets and boil for 2 minutes. Drain cauliflower florets and add straight to ice cold water to cool down. Leave for about 2 minutes and then drain from cold water. Set aside for assembly.
Wash and chop 2 sprigs of scallion (spring onion) into 0.5cm rounds.
Salad Dressing
In a small bowl add black vinegar, soy sauce, brown sugar, sesame oil and warm water.
Mix well together until sugar dissolves.
Add chili oil, crushed garlic and grated ginger and mix well together.
Taste and adjust if you prefer more spicy.
Assembly
In a mixing bowl, add tofu skin, cucumber and cauliflower together.
Mix together with dressing. Make sure all the veggies and tofu skin are fully coated with dressing.
Scatter with chopped scallion (spring onion) and toss together.
Pop salad into the fridge and let the salad “marinate” in the dressing for about 15 minutes before serving.
Tumble into a large serving bowl and serve.
Video
Notes
Pressed tofu skin or bean curd sheets can be found in Asian grocery stores. They should be in the same place as fresh tofu. If you can’t find pressed tofu skin, try using a plain hard or pressed tofu and thinly slice into strips.
If you prefer, you can use raw cauliflower in this recipe. There is no need to blanche.
You can prepare this salad in advance and serve later. The tofu skin, cucumber and cauliflower holds pretty well with the dressing.
You don’t have to use Lao Gan Ma Chili oil. Any Chinese / Sichuan chilli oil would work especially for those that have a nut allergy. Choose another brand of chilli oil that does not have peanuts.
Try other raw vegetables and ingredients with tofu skin noodles and it is delicious. Try these combinations: - shredded carrot - shredded daikon - chopped coriander - finely sliced red onion - toasted sesame seeds or peanuts - fried garlic