How could you not instantly fall in love with a cooking school by the name of Rice and Friends? So nice, right?
The instructor and founder, Luxi is an incredibly personable woman who really took the time to talk about the Chinese eating culture and even share some of her own personal stories. Overall it was a great class.
There were three dishes on the menu, the first of which was a dried tofu salad. In case you didn’t know, China is the land of tofu. More varieties and types than you could ever dream of are part of the daily diet here. Stinky tofu, dried tofu, tofu skin, silken tofu and firm tofu are just some of the different types.
The US seems to only have adopted the silken and firm types but the others are incredibly delicious as well and need to be brought into Whole Foods ASAP.
What is dried tofu you ask? It is tofu that has been pressed to push out all the liquid and then marinated in a mixture of soy sauce and spices. The result? Thin blocks of brownish color on the outside with the traditional off white on the inside.
Doesn’t sound that appetizing?
You have to try it for yourself. It’s significantly firmer than regular tofu and the seasoning and spices really come through. A great vegetarian alternative full of protein. A way better addition to a salad than raw chunks of firm tofu (the Chinese would never eat tofu this way)!
Next time you visit your local Asian market look out for dried tofu – it will come in thin block of two.
With peppers and an Asian sauce, this made for the perfect Chinese salad.
Don’t skimp on the dressing though, this really takes the salad to the next level.
- 2 pieces of dried tofu
- ½ green pepper, thinly sliced
- ½ red pepper, thinly sliced
- 1 green onion, thinly sliced
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon black rice vinegar (can substitue cider vinegar)
- ½ teaspoon sugar
- 1 clove garlic, minced
- Add dried tofu to boiling water and boil 1-2 minutes. Remove and place in a bowl of cold water to cool off. Slice tofu into thin strips.
- Add peppers and tofu to a large bowl.
- In a separate bowl combine light soy sauce, sesame oil, vinegar, sugar and garlic. Mix until smooth.
- Pour dressing over salad and lightly mix. Serve immediately.
Recipe From Rice and Friends Cooking School