Chinese Soy Noodle salad (shredded tofu)

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  250g

• Sesame oil

  Salad or cooking

  4 tsp or 18g

• Garlic

  Raw

  2 cloves, minced or 6g

• Carrots

  Raw

  1 medium or 61g

• Cucumber

  Peeled, raw

  1 slice or 7g

• Rice wine vinegar

  2 tbsp or 30g

• Soy sauce

  Regular sodium, Shoyu

  2 tsp or 11g

• Salt

  Table

  ½ tsp or 3g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Hot Chili Oil

  Roland

  2 tablespoon or 200g

• Cilantro

  Coriander - Freshdirect

  3 tablespoon or 3g

Directions

1. Bring a small pot of water to a boil. Add the sliced tofu and stir for a few seconds. Rinse the sliced tofu with tap water, drain thoroughly, and set aside to cool.
2. Add sesame oil and garlic into a small bowl. Heat in microwave for 30 seconds, or cook until the oil just starts to bubble and the garlic turns tender.(*Footnote 1)
3. Right before serving, add sliced tofu, carrot and bell peppers into a big bowl. Add the sesame oil and garlic, green onion, rice vinegar, salt, and chili oil (if using). Toss to mix well.
4. Garnish with cilantro and serve as an appetizer.
5. Recipe by: Maggie Zhu (source: https://omnivorescookbook.com/sliced-tofu-salad/)

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