Tofu Skin Pasta Pesto Salad

20250501 #breakfastdiary 1388, 16°C/rain According to Wikipedia, fuzhu (Chinese: 腐竹, pinyin: fǔzhú) — in Cantonese fu6 zuk1, and read as "bujuk" in Korean hanja — is a dried tofu skin used in Chinese cuisine, made by gathering the thin film that forms on the surface when making tofu, rolling it into a long stick shape, pressing it, and drying it. (Source: Wikipedia) It's called fuzhu in Chinese, yuba in Japanese, and dubupi (tofu skin) in Korean. Instead of a short pasta like fusilli or penne, I used this similarly shaped tofu skin, tossed in basil pesto — about 563kcal tofu skin pasta pesto salad

Tofu skin (as needed), cherry tomatoes, olives, olive oil, (dressing) 2T basil pesto, a little lemon zest, half a lemon (about 1T)

1. Soak the tofu skin in water the night before bed. Cut into short-pasta-sized pieces and boil for 2-3 minutes in boiling water. 2. Put the still-steaming tofu skin in a mixing bowl, add 2T basil pesto, a little lemon zest, and the juice of half a lemon (about 1T), and mix thoroughly like you're finishing a risotto (mantecare). 3. Add 5 olives and 5 halved cherry tomatoes, mix evenly, then add crown daisy (leaves only) and mix a bit more. 4. Plate it up and pile on olive oil and a generous amount of grana padano cheese.