Chinese Tofu Skin Salad

Ingredients

• 3 oz Dried bean curd sticks (tofu skin) (Soak before cooking.)
• 20 g Dried wood ear mushrooms (Soak before cooking.)
• 4 oz Persian cucumber (Cut into smaller pieces.)
• 2 Green onions (Chopped; estimated edible weight for two green onions.)
• 3 tbsp Soy sauce
• 3 tbsp Rice vinegar
• 1 tbsp Monkfruit sweetener (May be replaced with sugar.)
• 0.5 tbsp Chili crisp (The author used Fly By Jing chili crisp.)
• 1 tbsp Garlic powder

Steps

1. 1

   Soak the dried bean curd sticks and dried wood ear mushrooms in cold water for at least 6 hours, or until rehydrated.

2. 2

   Boil the rehydrated ingredients. The source shows this boiling step but does not specify the water volume or cooking duration.

3. 3

   Drain the cooked bean curd sticks and wood ear mushrooms, then add them to a mixing bowl.

4. 4

   Cut the tofu skin and wood ear mushrooms into smaller pieces, as shown in the video.

5. 5

   Add the Persian cucumber and green onions to the mixing bowl.

6. 6

   Add the soy sauce, rice vinegar, monkfruit sweetener or sugar, chili crisp, and garlic powder.

7. 7

   Mix the ingredients together until evenly coated, then portion into 4 servings.

Notes

The source does not specify the boiling time, water amount, or whether the salad should be chilled before serving. Listed macros per serving from the source are 149 calories, 13.8 g protein, 8.2 g net carbohydrates, 6.3 g fat, and 3.7 g fiber.

Nutrition per serving

• salad
• main
• side dish
• vegan
• high-protein
• meal-prep
• noodles
• East Asian