Cucumber Salad with Tofu Skin and Wood Ear Mushrooms
腐竹木耳拌黄瓜
Cucumber, rehydrated tofu skin and wood ear mushrooms are tossed with a tangy garlic-chile dressing and peanuts.
Published
English adaptation and editing of authorized supplied recipes: Chinese Home Cooking.
Ingredients
Quantities are included where specified in the original recipe.
- 1cucumber
- 50 gdried tofu skin sticks (腐竹)
- 5 gdried wood ear mushrooms
- cilantro
- bird's eye chiles
- peanuts
- minced garlic
- sesame seeds
- chili flakes
- cooking oil
- 2 spoonfulslight soy sauce
- 3 spoonfulsfragrant black vinegar
- 1 spoonfuloyster sauce
- 1 spoonfulsesame oil
- 1 spoonfulsugar
- water for soaking
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Step-by-Step Instructions
- 01
Put garlic, chiles, sesame seeds and chili flakes in a bowl and pour hot oil over them. Add light soy sauce, vinegar, oyster sauce, sesame oil and sugar and mix.
- 02
Soak the dried tofu skin and wood ear mushrooms until softened. Blanch them separately in boiling water for 2 minutes and drain.
- 03
Put the tofu skin, mushrooms, cucumber and cilantro in a bowl. Pour over the dressing, add peanuts and toss.
Illustrated Cooking Guide
Open an illustration to view it full size and zoom on your phone.
Cooking Method
Cucumber Salad with Tofu Skin and Wood Ear Mushrooms
Cucumber, rehydrated tofu skin and wood ear mushrooms are tossed with a tangy garlic-chile dressing and peanuts.
Ingredients
- 1cucumber
- 50 gdried tofu skin sticks (腐竹)
- 5 gdried wood ear mushrooms
- cilantro
- bird's eye chiles
- peanuts
- minced garlic
- sesame seeds
- chili flakes
- cooking oil
- 2 spoonfulslight soy sauce
- 3 spoonfulsfragrant black vinegar
- 1 spoonfuloyster sauce
- 1 spoonfulsesame oil
- 1 spoonfulsugar
- water for soaking
Spoonfuls retain the Chinese recipe measures 勺/匙. Small and large spoonfuls retain 小勺 and 大勺; their volume is unspecified and is not converted to teaspoons or tablespoons.
Method
- 01
Put garlic, chiles, sesame seeds and chili flakes in a bowl and pour hot oil over them. Add light soy sauce, vinegar, oyster sauce, sesame oil and sugar and mix.
- 02
Soak the dried tofu skin and wood ear mushrooms until softened. Blanch them separately in boiling water for 2 minutes and drain.
- 03
Put the tofu skin, mushrooms, cucumber and cilantro in a bowl. Pour over the dressing, add peanuts and toss.
Related Recipes
Northeastern Mixed Vegetable Salad
东北大拌菜
Cucumber, tomato, green pepper, onion, bitter greens and tofu skin are tossed with peanuts in a chile-garlic dressing.
View recipe
Tofu with Tomatoes and Eggs
番茄鸡蛋豆腐
Golden pan-fried tofu and scrambled eggs are brought together in a fresh tomato sauce.
View recipe
Tofu Braised with Green Chiles
青椒烧豆腐
Golden tofu cubes simmer in a soy and chile sauce before long green chiles and garlic are added.
View recipe
Tofu Puffs with Green and Red Peppers
辣椒炒油豆腐
Tofu puffs simmer in a chili-bean and oyster-sauce broth before peppers are added and the sauce is thickened.
View recipe
Tofu with Chili Bean Sauce and Vegetables
鱼香豆腐
Fried tofu is stir-fried with carrot, green pepper and wood ear mushrooms in a chili-bean sauce.
View recipe
Napa Cabbage and Frozen Tofu in Tomato Broth
茄汁白菜冻豆腐
Frozen tofu and napa cabbage simmer in a tomato broth with scallions and light soy sauce.
View recipe