Ingredients with Measurements:
- 1 block of stinky tofu, cut into bite-sized pieces
- 1 cup of dried seaweed, soaked in water for 10 minutes and drained
- 1/2 cup of sliced cucumber
- 1/2 cup of sliced carrot
- 1/4 cup of chopped scallions
- 1/4 cup of chopped cilantro
- 1 tablespoon of sesame seeds
- 2 tablespoons 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 large bowl, combine the stinky tofu, soaked seaweed, sliced cucumber, sliced carrot, chopped scallions, and chopped cilantro.
2. In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle sesame seeds on top and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature or chilled.
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 8g
- Carbohydrates: 14g
- Protein: 8g
- Fiber: 3g
Substitutions for ingredients:
- Stinky tofu can be substituted with regular tofu or tempeh.
- Dried seaweed can be substituted with fresh seaweed or spinach.
- Cucumber and carrot can be substituted with any other vegetables of your choice.
Variations:
- Add sliced avocado for a creamy texture.
- Add sliced chili peppers for a spicy kick.
- Add cooked noodles or rice for a more filling meal.
Tips and tricks:
- If you don't like the strong smell of stinky tofu, you can soak it in water for a few minutes before using it in the salad.
- Make sure to drain the seaweed well before using it in the salad.
- Adjust the amount of dressing to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, so no reheating is necessary.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra sesame seeds and cilantro.
Garnishes:
- Sesame seeds
- Cilantro
Pairings:
- This salad pairs well with grilled meats or fish.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
Troubleshooting advice:
- If the salad is too salty, add more honey or rice vinegar to balance the flavors.
- If the salad is too dry, add more dressing or a splash of water.
Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the salad.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Stinky tofu is a popular street food in Taiwan and other parts of Asia. It is made by fermenting tofu in a brine of milk, vegetables, and meat for several months.
Flavor profiles:
- The stinky tofu adds a pungent and savory flavor to the salad, while the seaweed and vegetables provide a fresh and crunchy texture. The dressing is sweet, salty, and tangy.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish to a larger meal.
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Region: Chinese