Cold Bean Curd Salad
Even before my first trip to Washington, I had heard so much about this Bellevue-based store: Tofu 101. It has racked up plenty of fame within the Chinese-American online community, and I, being a tofu fanatic, could not WAIT to see what the hype was about. The small store is located right off of the main road—at first glance, it doesn’t look like much. The refrigerated shelves, however, stacked high with various versions of marinated tofu, bean curd, bean curd skin, soy milk, fried peanuts, you tiao (Chinese donuts), and just about everything I LOVE. The fresh bean curd from this store is unbeatable for cold dishes like this or for stir-fry, but any store-bought bean curd will do the trick.
Prep Time: 10 mins
Yield: 4 servings
Ingredients
- 16 oz (1 pound) bean curd, cut into cubes
- 1 tbsp tamari or soy sauce
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 1 stalk green onion, finely diced
- ¼ cup cilantro, finely diced
- ½ tsp chili flakes, adjust to taste
Directions
- Combine all ingredients in a large bowl and toss to combine well. Chill in fridge for 15 minutes to allow flavors to absorb and serve as a cold side dish.
Per serving: 196 calories: 4.2 g carbs; 10.7 g fat; 22.1 g protein
