Chinese Mala Bean Curd Noodles Cold Salad 麻辣涼拌豆腐絲
Chinese Mala Bean Curd Noodles Cold Salad 麻辣涼拌豆腐絲 is a vibrant, bold, and spicy cold appetizer made with tofu skin sheets. This easy protein-packed Beijing supermarket-inspired vegetarian meal dish is refreshing and perfect for summertime! It is quick to make in under 15 minutes, can be meal-prepped for the week, and requires a few versatile ingredients, such as beancurd skin, Sichuan peppercorns, chilli oil, and one secret ingredient.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ½ C vegetable oil 油
- 10g Sichuan Peppercorns 花椒
- 4 tbsp Red Chili Oil
- ½ tbsp Chinese Black Vinegar
- 1 tsp Kosher Salt to taste
- 1 tsp Brown Sugar
- 2 tbsp of Fragrant Peppercorn Oil 萬用香料油秘方
- Finely Chopped Green Onions
- Fresh Cilantro
- Red Pepper Chili Flakes
- Toasted Garlic Flakes
Instructions
- 1
Cook fresh or dried tofu strips according to package instructions. Fresh Tofu Strips (鮮豆腐絲, Xiān dòufu sī): Boil fresh tofu strips for 2 to 3 minutes. Drain and set aside.
- 2
Dried Tofu Strips (幹豆腐絲, Gàn dòufu sī): Resuscitate dried tofu strips in cold water until they soften. Soak for at least 6 hours. This prepares the tofu product to absorb all the flavour in the seasoning sauce. Once softened, boil the tofu strips for 2 to 3 minutes. Drain and set aside.
- 3
Five Spiced Tofu Blocks (五香豆腐干, Wǔxiāng dòufu gān): If using plain blocks of flavoured five-spice tofu, simply julienned into thin strips. This julienne peeler works like magic! It slices and peels the tofu and vegetables with ease! Boil the tofu strips for 2 to 3 minutes. Drain and set aside.
- 4
Toss gently with sesame oil to prevent the tofu strips from drying out quickly or sticking together. Chill in the fridge in an airtight container and reserve for later.
- 5
Next, it's time to prepare the Mala Chili Sauce.
- 6
In a dry pot over low heat, lightly toast the Sichuan peppercorns.
- 7
Once fragrant, add vegetable or avocado oil to the pan to infuse the toasted spices. Simmer until the oil is hot, usually 2-3 minutes.
- 8
Sticking one end of a wooden chopstick into the oil is the easiest and safest way to test whether the oil is hot. If tiny bubbles form around the wooden tip, the oil is ready.
- 9
Pour the Sichuan peppercorns-infused oil into a heat-safe glass bowl.
- 10
Add Sichuan Chili Oil, sesame oil, brown sugar and kosher salt to taste. Add as much red chilli oil as necessary to achieve the desired spice level.
- 11
Add Chinese black vinegar and mix well. This secret ingredient is excellent for brightening flavours.
- 12
Add cooked bean curd noodles and mala spicy sauce in a large mixing bowl. The dressing should coat the tofu just enough.
- 13
Garnish with fresh cilantro or finely chopped spring onion. Sprinkle some sesame seeds if desired.
- 14
Bulking up this tofu noodle salad with vegetables such as julienned cucumbers, carrots, or fresh bean sprouts is easy. Add them into the mix and give the Chinese salad a quick toss.
- 15
Serve and enjoy chilled!