Spicy Bean Curd Salad

I love Szechuan-style bean curd salad. The salty, tangy, spicy flavours all combine wonderfully in this simply refreshing textural dish. Serve it as an appetizer or an accompaniment to your Asian meal, it graces the meal perfectly during the summer months.

Spicy Bean Curd Salad
Makes 4 to 6 servings

1 package of Dried Beancurd Strips (find this in the refrigerated section in Asian supermarkets along with tofu-- thin or thick strips sold)
1 medium carrot, coarsely grated
1 coloured pepper (not green), cut into strips
1 clove garlic, minced
1 green onion, finely chopped
1 handful cilantro, leaves removed and chopped
2 Tbsp. light soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
two dashes of ground white pepper
chili oil with its paste to taste 
toasted sesame seeds to garnish

Bring a medium pot of water to a boil and add the strips. Untangle them before placing them in the water. Return to a boil for two minutes to soften and drain well. Remove into mixing bowl to cool. Meanwhile, mix soy sauce, vinegar, pepper and sesame oil in a small bowl. Toss dressing with slightly cooled beancurd strips, carrots, pepper, garlic, cilantro and onions. For best results, let chill for 1 hour in the refrigerator for flavours to meld before serving.

TIP: The strips can be very long. Cut into several places with
a scissor when drained and onto a plate. 

Serve with a drizzle of chili oil and a sprinkling of sesame seeds.

Or try it mixed with spicy pig ears (look for it in the refrigerated section or DIY cold appetizer bar in a Chinese Supermarket).

This is a nice cool and textural side to serve along a DIY Chinese hot pot!

If you like Szechuan food, you may enjoy Szechuan Spicy Fish Soup, Spicy Stir-Fried Cabbage with Dried Shrimps and Hot and Sour Soup.