The Chinese Dried Tofu Skin Sticks (Bean Curd Sticks) that I purchased get softened in warm water very quickly. When the twisted sticks are rehydrated and softened, they tend to loosen up and go back to the sheets. Today I sliced them into noodles and made this salad. It’s a Vegan dish, that is packed with loads of different nutrients.


2 Servings


40g Dried Tofu Skin Sticks (Bean Curd Sticks) *I used 8 sticks
*Note: Some products are not suitable as they are too soft OR they stay as twisted sticks.
Salt for cooking Tofu Skin
1/2 Continental Cucumber *about 100g
1/2 Carrot
Thinly sliced Red Onion OR finely chopped Spring Onion *optional

2 to 3 teaspoons Sugar *alter the amount to suit your taste
1 teaspoon Toban Djan (Chilli Bean Sauce) OR Chilli Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Vinegar
1/2 tablespoon Sesame Oil
1/2 tablespoon Toasted Sesame Seeds
*Note: Grated Garlic & Ginger can be added

  1. Soak Dried Tofu Skin Sticks in plenty of warm water for 15 to 30 minutes OR until softened. Drain and cut into noodles. *Note: Today I cut them into the thickness similar to Fettuccine, about 5-6mm. You may wish to cut thicker.
  2. Cook in boiling salted water for a few minutes OR desired softness is achieved. Drain, rinse under cold water, then drain well.
  3. Meanwhile, combine the Dressing ingredients in a mixing bowl. Cut Cucumber and Carrot into thin strips, and add to the bowl. You can add some Onion OR Spring Onion if you like it, then mix to combine.
  4. Add drained Tofu Skin and mix well.