Fall in love with this amazing Taiwanese-style Baiye tofu salad
I went to Taiwan a few months back and fell in love with a baiye tofu salad that I ate at a restaurant in Taoyuan. Ever since, I’ve been trying to re-create that deliciously tangy, moreish and appetising taste, and I think I have nailed it with this baiye tofu salad recipe! I hope you enjoy it as much as I do. Baiye can make an
amazing low-carb noodle substitute and tastes great without much soy aftertaste like other tofus! It also contains 25% more calcium than regular tofu, and because
it’s so dense, just one packet contains a whopping 58g protein! That’s the equivalent of almost 3 palm-size of meat! Try it out!
Credits to two bloggers that I was inspired by:
here and
here.
Deliciously Tangy Baiye Tofu Salad
Serves: 8
Ingredients:
1 pack (250g) baiye tofu (cut into thin slices)
Time: 30mins
1 piece of tung hoon (aka cellophane or bean vermicelli noodles; boiled until al dente)
1/2 cucumber (julienned into thin strips 5cm long)
1 carrot (julienned into thin strips 5cm long)
1 big red chilli (de-seeded. not the spicy type! cut into thin strips)
A handful of mushrooms/wood ear fungus (boiled till cooked)
Seasoning:
3 tbsp sesame oil
1 tbsp olive oil
2 tbsp sugar
3 tbsp rice vinegar
2 tsp light soy sauce
0.5 tsp salt or 1 tbsp plum sauce
2 tsp fish sauce (omit if you are vegetarian)
Garnishing:
1 tbsp sesame seeds
1/2 bunch coriander (chopped)
Preparation:
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