📝 About This Recipe
This elegant cold dish celebrates the delicate, silken texture of yuba—the cream of the crop in the tofu world. Originating from East Asian culinary traditions, these 'tofu skins' are sliced into supple ribbons and tossed in a vibrant, savory-sweet dressing that hits every corner of the palate. It is a refreshing masterclass in texture, combining the chew of the yuba with the crisp snap of fresh cucumbers and the aromatic punch of toasted chili oil.
🥗 Ingredients
Main Ingredients
- 10 ounces Fresh or Rehydrated Tofu Skin (Yuba) (cut into 1/2-inch wide ribbons)
- 2 pieces Persian Cucumbers (julienned into matchsticks)
- 1 small Carrot (peeled and julienned)
- 1/2 cup Cilantro (roughly chopped, including stems)
- 3 stalks Scallions (thinly sliced on a bias)
The Dressing
- 3 tablespoons Light Soy Sauce (use high-quality brewed soy sauce)
- 2 tablespoons Chinkiang Black Vinegar (adds a deep, smoky acidity)
- 1 tablespoon Toasted Sesame Oil (for nutty aroma)
- 1-2 tablespoons Chili Oil with Crunch (adjust to your heat preference)
- 3 cloves Garlic (grated or finely minced)
- 1 teaspoon Ginger (freshly grated)
- 2 teaspoons Granulated Sugar (to balance the acidity)
Garnish & Crunch
- 1 tablespoon Toasted White Sesame Seeds
- 2 tablespoons Roasted Peanuts (crushed)
👨🍳 Instructions
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1
If using dried yuba sticks, soak them in warm water for at least 4 hours or overnight until completely soft. If using fresh yuba sheets, proceed to the next step.
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2
Bring a medium pot of water to a rolling boil. Prepare an ice bath in a large bowl nearby.
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3
Slice the tofu skins into ribbons approximately 1/2-inch wide and 4 inches long.
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4
Blanch the yuba ribbons in the boiling water for exactly 2 minutes. This softens the protein and ensures a clean flavor.
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5
Use a slotted spoon to immediately transfer the yuba to the ice bath. Once chilled, drain thoroughly and pat dry with a clean kitchen towel to prevent the salad from becoming watery.
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6
In a small mixing bowl, whisk together the soy sauce, black vinegar, sugar, sesame oil, chili oil, minced garlic, and grated ginger until the sugar is fully dissolved.
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7
Prepare your vegetables: julienne the cucumbers and carrots into thin, uniform matchsticks to mimic the shape of the yuba.
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8
In a large mixing bowl, combine the chilled yuba ribbons, julienned cucumbers, and carrots.
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9
Pour the dressing over the ingredients and toss gently with tongs or chopsticks, ensuring every ribbon is coated in the glossy sauce.
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10
Add the chopped cilantro and sliced scallions, tossing one more time to distribute the herbs.
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11
Taste and adjust seasoning; you may want an extra splash of vinegar for brightness or chili oil for heat.
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12
Transfer the salad to a chilled serving platter. Mound it high for an attractive presentation.
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13
Sprinkle generously with toasted sesame seeds and crushed roasted peanuts just before serving to maintain their crunch.
💡 Chef's Tips
Always pat the yuba dry after blanching; excess water will dilute the beautiful dressing. Use Chinkiang (black) vinegar if possible; its complex, malty profile is superior to white vinegar for this dish. If you prefer a softer texture, blanch the yuba for an extra minute, but be careful not to let it fall apart. For a flavor boost, let the dressed salad sit in the refrigerator for 15 minutes before serving to allow the garlic and ginger to infuse. If you can't find fresh yuba, 'fuzhu' (dried bean curd sticks) work perfectly after a long soak.
🍽️ Serving Suggestions
Pair with a crisp, dry Riesling or a chilled jasmine green tea to cut through the spice. Serve as a refreshing appetizer before a rich main course like Red Braised Pork Belly. Accompany with a bowl of steaming white rice for a light, healthy lunch. Include as part of a traditional multi-course cold appetizer spread (Liang Cai). Add a side of smashed garlic cucumbers for a double-textured vegetable feast.