Ingredients
The following ingredients have 4 Servings
- 1 small cucumber, julienned
- 1 small carrot, peeled, julienned
- ½ cup bean sprouts
- 1 x 300g packed silken tofu, chilled
- ¼ cup julienned spring onion
- ½ large red chilli, finely sliced on the diagonal
- <a href="https://www.goodfood.com.au/recipes/sichuan-pepper-and-salt-recipe-20180213-h0vzxd" target="_blank">pinch Sichuan pepper and salt</a> (<a href="https://www.goodfood.com.au/recipes/sichuan-pepper-and-salt-recipe-20180213-h0vzxd" target="_blank">recipe here</a>)
- <b>Dressing</b>
- 2 tbsp light soy sauce
- 2 tbsp water
- ½ tbsp julienned ginger
- 1 tsp white sugar
- 1 tsp malt vinegar
- 1 tsp sesame oil
- 1 tsp peanut oil
Instruction
- <p>1. First, make the dressing by combining all the ingredients, except peanut oil, in a heatproof bowl. Heat peanut oil in a small frying pan until moderately hot, then carefully pour over dressing ingredients to release the flavours. Stir to combine.</p> <p>2. Take tofu from the refrigerator and immediately invert into a shallow bowl. Carefully cut widthways into 8 equal slices and top with cucumber, carrot and bean sprouts. Pour over dressing and garnish with spring onion. Sprinkle with chilli and Sichuan pepper and salt and serve immediately.</p> <p>If you like this recipe, try my <a href="https://www.goodfood.com.au/recipes/deepfried-silken-tofu-with-black-bean-chilli-and-coriander-20190312-h1ca2z" target="_blank">deep-fried silken tofu</a> with black bean, chilli and coriander.</p>
