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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