Tofu Skin Sheets Salad凉拌豆腐皮liáng bàn dòu fǔ pí

Tofu Skin is a byproduct of the tofu-making process. At the grocery stores, you’ll likely find tofu skin sold three ways: dried, fresh, and frozen. The frozen sheets have a firm, slightly rubbery texture that becomes soft and pliable when moistened. If sealed in an airtight package, it stays fresh for months and offers a lot of versatility. One of my favorite ways to enjoy it is to make it a salad with the Chinese Vinegar Dressing.

Serves 3-4

• Chinese Vinegar Dressing
• 5 sprigs               spring onions, roughly chopped，香葱切丝
• 4 tablespoons    Cooking oil
• 2 tablespoons    Chinese white rice vinegar 白米醋
• 2 tablespoons    Chinkiang vinegar镇江香醋
• 2 teaspoons         Sesame oil 香油
• 1/2 teaspoon       table salt
• 1 tablespoon     light soy sauce 生抽
• 2 teaspoons         caster sugar白糖

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• 250g (1 packet)   Tofu skin Sheets豆腐皮 （千张）， thinly sliced
• 80g                                                   Carrots, thinly sliced  胡萝卜切丝
  

  

Method

1. Heat the cooking oil over medium heat for 2 minutes. Add spring onions and fry over low medium heat for about 5 minutes. Drain by removing the caramelized spring onions. This will yield 3 tablespoons of spring onions oil.
2. Place the spring onions oil in a mixing bowl. Add into rest of the vinegar dressing seasonings. Mix well. Set aside.
3. Bring a big pot of water to a boil. Blanch sliced Tofu skin sheets and carrots. Cool off the blanched vegetables under the running water. This takes about 3-4 minutes. Drain.
4. Combine blanched Tofu skin, carrots with the vinegar dressing
5. Enjoy.