Empty My Fridge
Spicy Tofu Salad Recipe
Ingredients
- Tofu250 g
- Carrot · thinly julienned45 g
- Celtuce · thinly julienned45 g
- Garlic · grated4–5 cloves
- Salt½ tsp
- Sugar½ tsp
- Soy sauce2 tbsp
- Vinegar1 ½ tbsp
- Chili oil3–5 tbsp
- Cilantro1 bunch
Instructions
- Julienne the tofu sheets and blanch them in boiling water for 15 seconds. Drain well and let cool. Blanching removes the raw bean taste.
- Julienne the carrot and celtuce, and finely dice some cilantro.
- Press the garlic through a garlic press. Combine it with the salt and sugar and let sit a few minutes until it becomes a sticky paste.
- Add the soy sauce, Chinese black vinegar and chili oil to the garlic paste and stir well.
- Put the tofu sheets, carrot, celtuce and cilantro in a large bowl. Pour in the sauce and mix well.
Summarized from Souped Up Recipes's video. Watch it for the details.
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