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.
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
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
- 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.
- Cook in boiling salted water for a few minutes OR desired softness is achieved. Drain, rinse under cold water, then drain well.
- 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.
- Add drained Tofu Skin and mix well.