花生凉拌玉子豆腐 Bean Curd Salad With Peanuts
From resc 13 years ago
- 15 minutes to make
- Serves 2 persons
One of Michael Tong's great recipes. Check out his Shun Lee and Hunan restauraunts in NYC!
Ingredients
- 1 block fresh firm bean curd shopping list
- 1 tsp. chopped fresh ginger shopping list
- 2 tbsp. chopped scallion, white part only shopping list
- 1½ tsp. chopped fresh coriander shopping list
- 1 tsp. sesame chili oil (optional) shopping list
- 1 tbsp. rice wine shopping list
- 1 tbsp. light soy sauce shopping list
- 2 tsp. sesame oil shopping list
- ½ tsp. salt shopping list
- ½ tsp. sugar shopping list
- 3 tbsp. dry roasted peanuts for garnish (optional) shopping list
- Curly lettuce and quartered tomatoes (optional) shopping list
How to make it
- Cut bean curd squares into 5mm cubes and place in medium-size bowl.
- Sprinkle remaining ingredients except peanuts over bean curd and with your fingers toss lightly to blend.
- Mound salad on serving plate with lettuce and tomato, and sprinkle with peanuts for garnish, if desired.
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