Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into small cubes
- 2 tablespoons of douchi (fermented black beans), rinsed and mashed
- 1 small cucumber, thinly sliced
- 1 small carrot, peeled and julienned
- 2 scallions, thinly sliced
- 1 tablespoon of sesame seeds
- 1 tablespoon of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and mashed douchi. Set aside.
2. In a large mixing bowl, combine cubed tofu, sliced cucumber, julienned carrot, and sliced scallions.
3. Pour the dressing over the salad and toss gently to combine.
4. Sprinkle sesame seeds over the top of the salad and season with salt and pepper to taste.
5. Serve immediately or chill in the refrigerator until ready to serve.
15 minutes
Temperature: Room temperature or chilled
Serving size: 4 servings
Nutritional information:
- Calories: 120
- Fat: 7g
- Carbohydrates: 10g
- Protein: 8g
- Fiber: 2g
- Sugar: 6g
- Sodium: 450mg
Substitutions for ingredients:
- Instead of firm tofu, you can use silken tofu or tempeh.
- Instead of douchi, you can use miso paste or fermented soybeans.
- Instead of cucumber, you can use zucchini or bell peppers.
- Instead of rice vinegar, you can use apple cider vinegar or white wine vinegar.
- Instead of honey, you can use maple syrup or agave nectar.
- Instead of sesame oil, you can use olive oil or vegetable oil.
Variations:
- Add chopped fresh herbs such as cilantro or parsley for extra flavor.
- Add sliced avocado or cherry tomatoes for extra texture.
- Add cooked quinoa or brown rice for a heartier salad.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to drain the tofu well before cutting it into cubes to prevent excess water in the salad.
- Rinse the douchi well to remove any excess salt and dirt.
- Use a mandoline or vegetable peeler to thinly slice the cucumber and julienne the carrot.
- Toast the sesame seeds in a dry skillet over medium heat for a few minutes until fragrant before adding them to the salad for extra flavor.
Storage instructions:
- Store leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but you can gently reheat the tofu in a skillet over low heat if desired.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sesame seeds and sliced scallions.
Pairings:
- This salad pairs well with grilled chicken or fish.
- Serve with a side of steamed rice or noodles.
Suggested side dishes:
- Steamed broccoli or bok choy
- Stir-fried green beans or snow peas
- Miso soup
Troubleshooting advice:
- If the salad is too salty, rinse the douchi again before using it in the dressing.
- If the salad is too dry, add more dressing or a drizzle of olive oil.
Food safety advice:
- Make sure to rinse all vegetables well before using them in the salad.
- Store leftover salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Douchi is a traditional Chinese ingredient made from fermented black soybeans. It has a salty and slightly sweet flavor and is often used in stir-fries, soups, and marinades.
Flavor profiles:
- Salty, sweet, tangy, and nutty.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for a larger meal.
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Region: Chinese