Light and Savory Tofu Skin Salad
A Quick and Refreshing Tofu Skin Salad Recipe
Enjoy a light and satisfying Tofu Skin Salad! The simple, nutty flavor of tofu skin meets fresh vegetables for a delightful salad packed with savory notes and a refreshing tang. Perfect for a healthy meal.
Salad Ingredients
- Tofu skin (foo dou fu) 120g
- Mini bell peppers 3
- Korean green chili pepper 1
- Cucumber 1/2
Dressing Ingredients
- Apple cider vinegar 2 Tbsp
- Lemon juice 2 Tbsp
- Ginger syrup 1/3 Tbsp
- Plum extract 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Whole grain mustard 2/3 Tbsp
- Salt 2 pinches
- Wasabi 1 tsp
- Apple cider vinegar 2 Tbsp
- Lemon juice 2 Tbsp
- Ginger syrup 1/3 Tbsp
- Plum extract 1/2 Tbsp
- Minced garlic 1/2 Tbsp
- Whole grain mustard 2/3 Tbsp
- Salt 2 pinches
- Wasabi 1 tsp
Cooking Instructions
Step 1
First, prepare the delicious dressing and refrigerate it until chilled. You can also use mild mustard instead of wasabi for a different flavor profile.
Step 2
Carefully separate the tofu skin sheets. (Today’s recipe uses 120g.)
Step 3
Roll up the separated tofu skin sheets and slice them into noodle-like strips, similar to pasta.
Step 4
Bring a pot of water to a rolling boil. Add the sliced tofu skin noodles and blanch for about 30 seconds. Be careful not to overcook, as they can become mushy.
Step 5
Immediately rinse the blanched tofu skin noodles under cold running water to cool them down. For an even firmer texture, briefly soak them in ice water.
Step 6
Wash and julienne the mini bell peppers, Korean green chili pepper, and cucumber. Add 2 tablespoons of the prepared dressing to the julienned vegetables and toss gently to lightly season.
Step 7
Finally, add the drained tofu skin noodles to the bowl with the seasoned vegetables. Pour in the remaining dressing and gently toss everything together to create your delicious Tofu Skin Salad!
