Here’s the next dish in our “Cooking with Grandma” series: Cold Tofu Salad.
In a Chinese meal, you’ll often start with cold dishes. These often consist of cold veggies, tofu, or meat dressed with light sauces and dressings. They’re especially great in the summer, when you want to eat food that’s light and cooling. Here’s one healthy, easy, fool-proof example.
Recipe Instructions
Start by blanching your cut carrot and long hot green pepper in some simmering water for one minute.
Drain the veggies in a colander and then throw them into a bowl of ice water. This will guarantee that your carrots stay bright orange and your peppers stay bright green.
In a serving bowl, add the raw tofu “noodles” with your veggies. No worries about eating the tofu raw, it’s totally good.
Then toss in the sesame oil, salt, and white pepper. Mix it together well and garnish with toasted black or white sesame seeds.
And that’s it! Serve it as a side dish or as a first course. It’s a great dish for summertime.
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Recipe
Cold Tofu Salad
Ingredients
- 1 package tofu “noodles”
- 1 carrot (sliced into thin matchsticks)
- 1 long hot green pepper (sliced into long, thin strips)
- 1 ½ teaspoons sesame oil
- salt and white pepper
- 1 teaspoon toasted sesame seeds
Instructions
- Start by blanching your cut carrot and green pepper in some simmering water for one minute. Remove the veggies from the pot and place them into a bowl of ice water to preserve color and crunch.
- In a serving bowl, add the raw tofu noodles with your veggies. Toss in the sesame oil, salt, and white pepper. Mix it together well and garnish with toasted black or white sesame seeds.
