Bold spicy Asian flavours that will definitely get your taste buds moving. Delicious texture with tofu skin, cucumber and cauliflower mixed with a chilli black vinegar dressing that is spicy, sweet and sharp all at the same time.
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Remove tofu skin from packaging, give it a quick rinse under water and thinly slice the block of tofu skin into thin strips approximately 0.5cm thick. Once you have finished slicing, the tofu skin strips may still be stuck together. Use your hands and pull them 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. If there are a lot of seeds in the cucumber, trim some of it off because you don’t want the salad to be too wet. Cut the cucumber diagonally about 1-1.5cm apart.
Wash cauliflower and trim the stem as close to the florets. Using a paring knife, cut the florets out. Some florets may still be a bit big so cut those in half. You can also use your hands and break the florets up. Bring a medium size saucepan 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 spring onion into 0.5cm rounds.
In a small mixing bowl add black vinegar, soy sauce, brown sugar, sesame oil and warm water. Mix well together until sugar dissolves.
Taste to make sure the balance between sweet, sour and salt is right for your palette. Adjust as required.
Add chilli oil, crushed garlic and grated ginger and mix well together.
Taste and adjust if you prefer more spicy.
In a large 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 spring onion and toss together.
Pop salad into the fridge and let the salad “marinate” in the dressing for about 20 minutes before serving.
Tumble into a large serving bowl and serve.
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.