#1218 WED, OCT 16, 2024

Liangpi-Style Tofu Skin Salad

Name: Liangpi-Style Tofu Skin Salad
Yield: 1 serving
Ingredients: - 100g tofu skin - 50ml oil - Stage 1 sauce (plenty of chopped scallion; 1 tsp minced garlic; 1 tsp gochugaru; 1 tsp sugar; 1 tsp sesame seeds) - Stage 2 sauce (2 tsp soy sauce; 2 tsp water)

#량피#레시피#미라클모닝#조식#조식다이어리

Notes

20241016 #breakfastdiary 1207, 14°C/mostly cloudy, 20min/exercise(M) Liangpi (凉皮) is a traditional dish from northwestern China, a cold noodle dish mostly enjoyed in summer. One preparation pours hot oil over the base seasoning to bring out its aroma before tossing it with the noodles - I kept seeing this method pop up here and there lately, so today's breakfast swaps the noodles for tofu skin in this liangpi-style tofu skin salad (not sure "salad" is even the right word for it, but)

Ingredients

100g tofu skin
50ml oil
Stage 1 sauce (plenty of chopped scallion, 1 tsp minced garlic, 1 tsp gochugaru, 1 tsp sugar, 1 tsp sesame seeds)
Stage 2 sauce (2 tsp soy sauce, 2 tsp water)

Check items off while grocery shopping - it’s remembered here.

Steps

01
Soak the tofu skin in water the night before, then blanch in boiling water and cut into 10cm pieces.
02
Pour piping hot oil (about 200°C) over the stage 1 sauce to really bring out the aroma, then mix well.
03
Plate, add the tofu skin, and drizzle with the stage 2 sauce. Toss well.
04
Add a bit of peanut butter if you like - it's delicious.

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