Broccoli and Tofu Skin Salad

Broccoli and Tofu Skin Salad

Ingredients

• dried tofu skin (fuzhu)
• broccoli
• carrot
• white sesame seeds
• minced garlic
• chili powder
• MSG
• sugar
• oyster sauce
• light soy sauce
• white vinegar

Instructions

1. Break the broccoli into small florets and wash clean. Soak the dried tofu skin in hot water for about 30 minutes until softened, then cut into sections.
2. Bring a pot of water to a boil, blanch the tofu skin for 1–2 minutes, then remove and set aside.
3. Bring water to a boil again, add a pinch of salt and a few drops of oil. Add the broccoli and blanch for 2 minutes after the water returns to a boil, then remove.
4. Rinse both the blanched broccoli and tofu skin under cold water, then drain well.
5. Prepare the garnish: cut the carrot into thin strips and prepare some fresh cilantro.
6. Combine the broccoli, tofu skin, carrot strips, and cilantro in a large bowl. Add the white sesame seeds, minced garlic, and chili powder on top.
7. Heat a small amount of oil until smoking hot, then pour it over the minced garlic and chili powder to release their aromas.
8. Season with a pinch of salt, half a spoon of MSG, a small amount of sugar, a dash of oyster sauce, a splash of light soy sauce, and one spoon of white vinegar.
9. Pour the seasoned dressing over the vegetables and toss everything together evenly by hand. The dish is ready to serve.