Vegetable Smoked Tofu Salad with Soy-Maple Dressing
Lots of fresh veggies and smoked tofu are tossed with a flavorful yet light soy-maple dressing.
Yield
4 servingsPrep
25 minCook
5 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tofu
smoked, 4 ounces |
*
|
| 4 | cups |
mung bean sprouts
|
|
| 1 | each |
carrots
peeled and slice into matchsticks |
|
| 4 | each |
cloud ear black fungus
|
* |
| 1 | each |
english cucumber
slice into match sticks |
*
|
| 1 | each |
green bell peppers
thinly sliced into strips |
|
| ½ | cup |
cilantro
freshly chopped |
|
| Dressing | |||
| 3 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 ½ | tablespoons |
rice vinegar
|
|
| ½ | tablespoon |
sesame oil
or to taste |
|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 1 ½ | tablespoons |
maple syrup
or to taste |
|
| ¼ | teaspoon |
red pepper flakes
or to taste, optional |
|
| 1 | clove |
garlic
freshly minced |
|
| 1 | teaspoon |
ginger
peeled and freshly grated |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
tofu
smoked, 4 ounces |
*
|
| 946 | ml |
mung bean sprouts
|
|
| 1 | each |
carrots
peeled and slice into matchsticks |
|
| 4 | each |
cloud ear black fungus
|
* |
| 1 | each |
english cucumber
slice into match sticks |
*
|
| 1 | each |
green bell peppers
thinly sliced into strips |
|
| 118 | ml |
cilantro
freshly chopped |
|
| Dressing: | |||
| 45 | ml |
soy sauce, tamari
or to taste |
|
| 23 | ml |
rice vinegar
|
|
| 7.5 | ml |
sesame oil
or to taste |
|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 23 | ml |
maple syrup
or to taste |
|
| 1.3 | ml |
red pepper flakes
or to taste, optional |
|
| 1 | clove |
garlic
freshly minced |
|
| 5 | ml |
ginger
peeled and freshly grated |
|
| 3 | each |
scallions, spring or green onions
thinly sliced |
|
Directions
Bring a large pot of water to a boil to blanch the vegetables and tofu sheet.
Add bean sprouts into boiling water, blanch for 30 seconds, remove and rinse under cold running water.
Drain well and place into the large mixing bowl with the tofu sheet strips.
Add carrots into the boiling water, blanch for 3 minutes, remove and rinse under cold running water.
Drain well and place into the large mixing bowl with bean sprouts.
Add the cucumber, green bell pepper, and cilantro into the bowl as well.
In a small bowl, whisk together all the dressing ingredients until well blended.
Pour over the salad, and toss gently with your hands, chopsticks or wooden spatula until well coated and mixed.
Season to taste with more soy sauce, rice vinegar, sugar, sesame oil and red pepper flakes.
Serve or put in an air-tight container and keep in the refrigerator until ready to use.
Note: Blanching these veggies will kill all the bacterias that can cause food poisoning, and also get rid of some of the bitterness from the raw veggies. In Chinese cuisine, blanching has been used a lot in daily cooking.
