Chilled Tofu Skin Cucumber Salad

This simple dish brings me back to childhood summers, when I would literally eat this out of the bowl as my mom made it. The tofu skins are chewy and slippery, fit for any vegetarian or meat-eater alike! The salad is lightly seasoned with vinegar, salt, and garlic, like many other cold Chinese dishes—you can never go wrong with them.

Chilled Tofu Skin Cucumber Salad
Prep Time: 10 mins
Cook Time: 5 mins
Yield: 4 servings

Ingredients

• 6 oz dried tofu/bean curd skin, soaked and rehydrated overnight
• 1 English cucumber
• 3 cloves garlic, finely minced
• 1 tsp salt
• 2 tbsp Chinese black vinegar
• 2 tsp sesame oil
  
  

Directions

1. Heat a pot of boiling water and cook the tofu skin for 5 minutes until soft.
2. Meanwhile, slice the cucumbers into any preferred shape (I sliced it into thin half-circles) and transfer to a bowl.
3. Drain the cooked tofu and allow it to cool for 10-15 minutes.
4. Slice the tofu into 1-inch chunks and add to bowl with cucumber. Add remaining ingredients and toss together, adjusting flavors if necessary.
5. Place in refrigerator for 15-30 minutes and serve chilled as a side or appetizer!

Per serving: 231 calories: 14 g carbs; 11 g fat; 19 g protein