Today we are making 凉拌豆皮. I treat it as a special noodle recipe because it looks like noodles. The amazing part is that it is starch-free, gluten-free, and full of protein. Super healthy and it is so easy to make.
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250 g (8.8 oz) of tofu sheets, slice into noodle shape
45 g (1.5 oz) of carrot, thinly julienned
45 g (1.5 oz) of celtuce (we call it Wo Sun, also known as stem lettuce, can be replaced by cabbage, cucumber), thinly julienned
4-5 cloves of garlic, grated
1/2 tsp of salt
1/2 tsp of white sugar
2 tbsp of soy sauce
1.5 tbsp of Chinese black vinegar
3-5 tbsp of chili oil depends on your taste
A bunch of cilantro
Julienne the tofu sheets. Blanch them in boiling water for 15 seconds. Drain it completely. Set it aside to let it cool. Steaming or blanching will help to remove the raw bean taste.
Julienne the carrot and stem lettuce (can be switched with cucumber). Dice some cilantro.
Make the sauce. Press 4-5 cloves of garlic through a garlic presser. Combine the garlic with 1/2 tsp of salt and 1/2 tsp of sugar. Salt and sugar will help to bring out all the flavors and gentles the sharpness of the raw garlic. In a few minutes, the garlic will become a sticky paste. Add 2 tbsp of soy sauce, 1.5 tbsp of Chinese black vinegar, and 3-5 tbsp of chili oil. Stir well and the sauce is done.
Put the julienned tofu sheets, carrot, stem lettuce, cilantro in a big mixing bowl. Pour in the sauce and mix well.