Ingredients with Measurements:
- 1 block of fermented bean curd
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 red onion, thinly sliced
- 1/2 cucumber, thinly sliced
- 1/2 carrot, julienned
- 1/4 cup of chopped cilantro
Special equipment needed: None
Step-by-step instructions:
1. In a small bowl, mash the fermented bean curd with a fork until it becomes a paste.
2. Add soy sauce, rice vinegar, sesame oil, sugar, salt, and black pepper to the bowl and mix well.
3. In a large bowl, combine sliced red onion, cucumber, and julienned carrot.
4. Pour the fermented bean curd dressing over the vegetables and toss to coat.
5. Cover the bowl with plastic wrap and let it sit in the fridge for at least 1 hour to allow the flavors to meld.
6. Before serving, sprinkle chopped cilantro on top.
10 minutes preparation time, 1 hour refrigeration time
5. Temperature: None
Serving size: 4 servings
Nutritional information:
- Calories: 60
- Total Fat: 3g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 580mg
- Total Carbohydrate: 7g
- Dietary Fiber: 1g
- Sugars: 4g
- Protein: 2g
Substitutions for ingredients:
- Fermented bean curd can be substituted with regular tofu or tempeh.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Red onion can be substituted with shallots or scallions.
- Cucumber can be substituted with zucchini or radish.
- Carrot can be substituted with daikon or turnip.
- Cilantro can be substituted with parsley or mint.
Variations:
- Add sliced bell peppers or cherry tomatoes for extra crunch and color.
- Use a spicy fermented bean curd for a kick of heat.
- Add sliced avocado for creaminess.
- Top with crushed peanuts or sesame seeds for added texture.
Tips and tricks:
- Use a mandoline or vegetable peeler to slice the vegetables thinly and evenly.
- Adjust the amount of sugar and salt according to your taste preference.
- Make sure to let the salad sit in the fridge for at least 1 hour to allow the flavors to develop.
Storage instructions:
- Store leftover salad in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro or sliced scallions.
Garnishes:
- Chopped cilantro
- Sliced scallions
- Crushed peanuts
- Sesame seeds
Pairings:
- Serve with steamed rice or noodles for a complete meal.
- Pair with grilled chicken or fish for added protein.
Suggested side dishes:
- Steamed bok choy
- Stir-fried green beans
- Miso soup
Troubleshooting advice:
- If the salad is too salty, add more sugar and vinegar to balance the flavors.
- If the salad is too sour, add more sugar to sweeten it up.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and using.
- Store leftover salad in the fridge and discard any leftovers after 3 days.
Food history:
- Fermented bean curd is a traditional Chinese ingredient that has been used for centuries in various dishes.
Flavor profiles:
- Salty, tangy, and slightly sweet with a hint of umami.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
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