Chinese tofu skin salad
A Chinese-style salad with dried tofu skin, cucumber and mushrooms. The original recipe presents it as a nourishing option when recovering after a long illness. A flavorful dish for anyone who enjoys Chinese cooking.
Adjust servings in the full version
Place the mushrooms and dried tofu skin in separate bowls, cover with hot water and leave to soak for 20 minutes.
Drain and cut the soaked mushrooms and tofu skin into pieces.
Remove the stem and seeds from the hot pepper and cut into small pieces. Fry it in vegetable oil and remove.
Fry the tofu skin and mushrooms in the chili-infused oil for 5 minutes. Drain off the oil and leave to cool.
Peel and wash the carrot, then cut it into thin strips. Cut the cucumber into short sticks.
Wash the parsley and chop it.
Dressing: Mix vinegar, soy sauce, MSG, ginger and sesame seeds.
Add the carrot, cucumber, chopped parsley and dressing to the mushrooms and tofu skin. Mix thoroughly.
Let the salad sit in a cool place for at least 1 hour.