Cold dishes are very common in Sichuan cuisine as side dishes - but bulk up the volume and you've got yourself a salad for a warm day. Throw in a watermelon and you're golden!
The texture of the tofu skin is slightly chewy and extra good with the crunch of the cucumber.
The texture of the tofu skin is slightly chewy and extra good with the crunch of the cucumber.
INGREDIENTS
- No. 1 Chilli Oil (1 tbsp)
- Dried beancurd sticks (handful): see below
- A cucumber
- A small carrot
- Soy sauce (1 tablespoon)
- Black rice vinegar* (2 tablespoons)
- Sesame oil (1 tablespoon)
- Sugar (a sprinkle)
- Sugar (a sprinkle)
*if you're in a pinch use balsamic instead. There's no shame in substituition!
STEPS
- Boil bean curd sticks for 3-4 minutes, then rinse in cold water and pat dry.
- Smack and chop up the cucumber.
- Slice the carrot into thin matchsticks.
- Roughly chop up coriander.
- Combine your chilli oil, soy sauce, vinegar and sesame oil and sugar in a bowl and give it a good mix until the sugar dissolves. Taste and adjust to your tastes.
- Mix it all up!
This is what you're on the hunt for in the Chinese supermarket. If there's no English translation and you're not sure what you've picked up is the same just match the characters up and you should be good.