Liangpi

20241016 #breakfastdiary 1207, 14°C/mostly cloudy, 20 min/exercise(M) Liangpi (凉皮) is a traditional dish from northwestern China, a cold noodle dish usually enjoyed in summer. One way of making it is to pour hot oil over the base seasoning to bring out its aroma, then toss it with the noodles — I've been seeing this method everywhere lately, so today's breakfast is a liangpi-style tofu skin toss using tofu skin instead of noodles (not sure I should even call this a 'toss,')

Tofu skin, 1 cup oil (Stage 1 sauce) lots of chopped green onion, minced garlic 1, chili powder 1, sugar 1, sesame seeds 1 (Stage 2 sauce) soy sauce 2, water 2 *Doesn't matter if it's T (tablespoon) or t (teaspoon). Just add roughly that much. 👉Like this Soak the tofu skin in water the night before, then blanch in boiling water and cut into 10cm pieces. Pour piping-hot oil (about 200°C) over the stage-1 sauce to bring the aroma up as much as possible, then mix thoroughly. Pour in the stage-2 sauce. Put the tofu skin on a plate and drizzle with the sauce. Toss. Add peanut butter if you want — it's delicious. #breakfast #recipe #miraclemorning #liangpi Tofu skin cooked liangpi (Chinese cold noodle) Not spicy.