Tofu, Carrot & Cucumber Salad
This tangy and sweet vegan salad originates from northeast China. It features cool vegetables alongside a unique tofu called yuba (also called tofu skin, or fuzhu 腐竹).
Yuba is made by skimming off the dense, top layer of soy milk during the making of tofu. It provides calcium, iron, and protein, which makes it a traditional meat substitute in Chinese Buddhist cuisine.
Like most salads, this one has a dressing of oil and vinegar – plus one teaspoon of sugar (16 calories)for a key balance of flavor. Any good salad should have a variety of textures and flavors – not just boring lettuce! This one has crunchiness from the veggies, chewiness from the yuba, and spice from chili oil.
Ingredients: (4 servings)
1 cup of bean sprouts
1 cup of yuba, about two sticks (腐竹)
4 teaspoons Chinese black vinegar
2 teaspoons chili or peanut oil
1 teaspoon sugar
Pinch of salt or teaspoon of soy sauce (optional)
Step 1: Soak the Tofu
If you have dry yuba, soak it in water for two hours to rehydrate it.
Step 2: Mix the Dressing
Combine the vinegar, oil, sugar, and salt. Mix well.
Step 3: Shred the Veggies
Using a vegetable peeler, shred the cucumber and carrot.
Step 4: Cut the Tofu & Sprouts
Cut the yuba and bean sprouts into bite sized chunks.
Step 5: Dress & Serve
Drizzle the dressing over the salad and mix well. Garnish with cilantro if desired.