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Seaweed & Beancurd Salad: Healthy, Easy, and Delicious Homemade Recipe
If you are looking for a quick, easy, and nutritious salad, Seaweed & Beancurd Salad is the perfect choice. This refreshing dish combines crisp bean sprouts, smooth glass noodles, springy beancurd, and delicate strips of seaweed, all tossed in a traditional vinegar dressing. A touch of chili oil adds flavor, making it one of the best light meals or appetizers for any occasion.
Health Benefits of Seaweed & Beancurd Salad
This homemade salad is packed with nutrients. Seaweed is naturally rich in iodine, calcium, and vitamins, which support thyroid function and bone health. Beancurd (tofu) provides high-quality plant-based protein, ideal for vegetarians and vegans. Glass noodles and bean sprouts add fiber and essential minerals while keeping the dish low in calories. Overall, this salad is a quick and healthy way to boost your energy and maintain a balanced diet.
Flavor and Texture
The magic of Seaweed & Beancurd Salad lies in its unique combination of textures. The soft, silky beancurd contrasts perfectly with the chewy glass noodles and crisp bean sprouts. Meanwhile, the seaweed adds a subtle salty taste from the ocean. The vinegar dressing gives a tangy kick, and the chili oil provides a mild heat that enhances every bite. This balance of flavors and textures makes the salad satisfying yet light.
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Seaweed & Beancurd Salad
Crisp bean sprouts, smooth glass noodles, springy beancurd, and thin strips of seaweed tossed in a traditional vinegar dressing. A light touch of chili oil adds layers of flavor and texture, making this a refreshing and elegant appetizer.
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Equipment
Ingredients
- 50 g glass noodles soaked in warm water until soft
- 100 g bean sprouts washed and drained
- 100 g firm beancurd (tofu) cut into thin strips or cubes
- 30 g dried seaweed rehydrated in water for 10 minutes and sliced thinly
- 1 tbsp rice vinegar for dressing
- 1 tsp soy sauce
- 1/2 tsp sugar
- 1/2 tsp sesame oil
- 1/2 tsp Din Tai Fung chili oil or your preferred mild chili oil
- 1 tbsp chopped cilantro optional garnish
Instructions
- Prepare the Noodles and Bean Sprouts: Soak glass noodles in warm water until soft (about 10 minutes). Blanch bean sprouts in boiling water for 30 seconds, then drain and cool in ice water.
- Prepare the Beancurd and Seaweed: Cut firm beancurd into thin strips or cubes. Rehydrate dried seaweed in water for 10 minutes and slice thinly. Drain well.
- Make the Dressing: In a small bowl, mix rice vinegar, soy sauce, sugar, sesame oil, and chili oil until sugar dissolves.
- Toss the Salad: In a mixing bowl, combine glass noodles, bean sprouts, beancurd, and seaweed. Pour dressing over and toss gently to coat evenly.
- Serve: Plate the salad and garnish with chopped cilantro or sesame seeds if desired. Serve immediately or chill for 5–10 minutes for enhanced flavor.
Notes
🔹 Use firm beancurd for a springy texture.
🔹 Adjust chili oil according to your spice preference.
🔹 Soak seaweed well to remove excess salt and soften texture.
🔹 Blanching bean sprouts keeps them crisp.
🔹 This salad is best served fresh and cold.
Nutrition
Calories: 120kcalCarbohydrates: 18gProtein: 6gFat: 3gSaturated Fat: 0.5gSodium: 320mgPotassium: 180mgFiber: 2gSugar: 2gVitamin A: 8IUVitamin C: 15mgCalcium: 6mgIron: 8mg
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Easy Variations of Seaweed & Beancurd Salad
You can customize this salad easily at home. For extra protein, add edamame or shredded chicken. Swap glass noodles with soba noodles for a different texture. If you prefer a milder taste, reduce the chili oil and add a touch of sesame oil for a nutty flavor. You can also include fresh herbs like cilantro or mint to give the salad a refreshing twist. These quick variations make it easy to enjoy the salad in new ways every time.
Serving Ideas
Seaweed & Beancurd Salad works beautifully as a starter, side dish, or light main course. Serve it chilled for a summer meal or alongside steamed rice and grilled vegetables for a wholesome dinner. You can also pair it with other Asian-inspired dishes like dumplings or spring rolls. Its versatility makes it a favorite for both casual family meals and entertaining guests.
Storage Tips
Store the salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate if you plan to store it for longer, as this prevents the ingredients from becoming soggy. Before serving, toss the salad gently to restore its fresh and crunchy texture. This makes it a great option for meal prep or a quick, healthy lunch at work.
Pairing Ideas
This salad pairs well with light beverages like green tea or a chilled sparkling water with lemon. For a meal, combine it with steamed fish, tofu stir-fries, or rice bowls. The fresh flavors and tangy dressing complement savory and umami dishes beautifully, enhancing your overall dining experience.
Final Thoughts
Whether you are looking for a healthy snack, a quick lunch, or a refreshing side dish, Seaweed & Beancurd Salad is one of the best choices. Its unique flavor, health benefits, and easy variations make it perfect for anyone wanting a homemade, nutritious, and delicious dish.
Try this salad today and enjoy a light, flavorful, and wholesome meal that’s packed with goodness!
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Frequently Asked Questions
1. Is Seaweed & Beancurd Salad suitable for vegetarians?
Yes! This salad is completely plant-based when you use tofu (beancurd) and fresh vegetables. It’s ideal for vegetarians and can also be vegan if you avoid any non-vegan dressings.
2. Can I make Seaweed & Beancurd Salad ahead of time?
Yes, you can prepare it up to 1–2 days in advance. Store the salad in an airtight container in the refrigerator. Keep the dressing separate if you want to maintain crisp textures.
3. What can I add to make this salad more filling?
For a heartier meal, add protein-rich ingredients like edamame, shredded chicken, or boiled eggs. You can also include extra noodles or quinoa for more substance.
4. How should I serve Seaweed & Beancurd Salad?
This salad works well as an appetizer, a side dish, or a light lunch. Serve it chilled or at room temperature, and pair it with rice, grilled vegetables, or Asian-inspired mains.
5. Can I substitute ingredients in this salad?
Absolutely! Swap glass noodles for soba or rice noodles, and use any fresh greens or herbs you prefer. You can adjust the dressing to taste, adding more vinegar, soy sauce, or sesame oil.
