Recreating WIN SON'S Soybean & Tofu Skin Salad

tofu skin

🥗Healthier: tempeh

💰Cheaper: silken tofu

Tempeh offers a similar texture with added protein.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more economical.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

rice vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

Blanch peashoots in salted boiling water for no more than 45 seconds.

Shock peashoots in ice water to stop cooking and drain on paper towel.

Blanch soybeans in boiling water for a couple of minutes and drain.

Blanch tofu skins for a couple of minutes and drain.

Slice the drained tofu skins into strips.

In a large bowl, combine soybeans, peashoots, and tofu skins.

Season with sesame seed oil, a pinch of salt, ground white pepper, sesame seeds, and a pinch of MSG.

Mix everything together gently with hands to avoid breaking tofu skins.

Transfer to a serving bowl and garnish with crispy seaweed and more sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens