Sichuan Tofu Skin Salad with Chili Oil

A flavorful and refreshing salad featuring thinly sliced tofu skin tossed in a spicy chili oil dressing with soy sauce, vinegar, garlic, and Sichuan peppercorns.

Prep Time

15 minutes

Total Time

20 minutes

Calories

285 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.34/serving

Season:

☀️ Summer

Meal Type:

Lunch•Salad

Cuisine:

Asian

Mood:

Healthy•Spicy

Ingredients

Servings

8ouncesDried Tofu Skin Sheets(Also known as yuba or bean curd sheets)

£3.50

3tablespoonsSoy Sauce(Use low sodium if preferred)

£0.15

2tablespoonsChinese Black Vinegar(Substitute rice vinegar if unavailable)

£0.20

2tablespoonsChili Oil(Adjust to your spice preference. Use homemade or store-bought)

£0.35

3clovesGarlic(Minced)

£0.15

1teaspoonSichuan Peppercorns(Lightly toasted and ground)

£0.25

1teaspoonSugar(Balances the acidity)

£0.01

1teaspoonSesame Oil(Adds aroma)

£0.10

2stalksGreen Onions(Thinly sliced, for garnish)

£0.50

1tablespoonSesame Seeds(Toasted, for garnish)

£0.15

to tasteSalt(Seasoning to taste)

Total Cost

£5.36

£1.34 per serving

Instructions

1.
Soak the dried tofu skin sheets in warm water for about 30 minutes, or until softened and pliable. Drain well.
2.
Bring a pot of water to a boil. Add the softened tofu skin sheets and cook for 2-3 minutes until heated through.
3.
Drain the tofu skin and rinse with cold water to stop the cooking process. Squeeze out any excess water.
4.
Stack the tofu skin sheets and slice them thinly into approximately 1/4-inch wide strips.
5.
In a mixing bowl, combine the soy sauce, Chinese black vinegar, chili oil, minced garlic, ground Sichuan peppercorns, sugar, and sesame oil. Mix well to create the dressing.
6.
Add the sliced tofu skin to the bowl with the dressing and toss gently to coat evenly.
7.
Transfer the salad to a serving plate or bowl.
8.
Garnish with sliced green onions and toasted sesame seeds.
9.
Serve immediately or chill for later. The flavors will meld together as it sits.

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My Notes

Nutrition Information

Nutrition per serving (120g)

285 kcal / 1192 kJ

Carbs

3% of RDA

Fat

18g

26% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

3 g

3% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Adjust the amount of chili oil according to your spice preference.

For a more complex flavor, add a splash of dark soy sauce to the dressing for color and umami.

You can add other vegetables like shredded carrots, cucumber, or bean sprouts to the salad for extra crunch and nutrients.

Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes before grinding to enhance their aroma and flavor.

The salad can be stored in the refrigerator for up to 2 days.

Cooking Equipment

Large pot

Colander

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of chili oil according to your spice preference.

For a more complex flavor, add a splash of dark soy sauce to the dressing for color and umami.

You can add other vegetables like shredded carrots, cucumber, or bean sprouts to the salad for extra crunch and nutrients.

Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes before grinding to enhance their aroma and flavor.

The salad can be stored in the refrigerator for up to 2 days.

Sichuan Tofu Skin Salad with Chili Oil

Ingredients

Instructions