Din Tai Fung-inspired Seaweed and Bean curd Salad in Vinegar Dressing
Servings: 4 servings as an appetizer
Calories: 178kcal
Super easy and refreshing appetizer inspired by Din Tai Fung restaurant also known as Oriental salad. Glass noodles, seaweed, bean curd, and beansprouts are tossed in Chinese-style vinegar dressing.
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Ingredients
- 5 gr Japanese kombu
- 40 gr beanthread noodles (tang hoon)
- 120 gr spiced bean curd
- 50 gr mung bean sprouts
Seasonings:
- 3 Tbsp soy sauce
- 1 Tbsp white rice vinegar
- 2 Tbsp sesame oil
- 1 Tbsp chili oil
- 1 Tbsp sugar
- ¼ tsp ground white pepper
Optional:
- 1 red jalapeno pepper or any red chili
Instructions
Blanching ingredients:
- Soak the mung bean thread noodles in water for 5 minutes or until softened. Cut the spiced bean curds into thin strips. If using the red jalapeno, cut them into half, remove the seeds and cut into thin strips. I added this for visual contrast, that's all
- Bring a medium pot of water to a boil. Add mung bean thread noodles and blanch for about half to 1 minute and then remove and refresh with cold water. Blanch the beansprouts for about 30 seconds or so and then remove and refresh with cold water. Do the same thing with the bean curd strips. Blanch in boiling water for half a minute. Remove and refresh with cold water. Put them all in a serving platter
Prepare the kombu:
- Dump out the blanching water and give the pot a quick rinse. Place kombu in the pot. Cover with water and bring to boil and then lower the heat to simmer for about 10-15 minutes or until kombu is soft but not mushy. Remove and refresh with cold water and cut into thin strips. You can save the liquid as a dashi for other Japanese dishes
Putting everything together:
- Add the kombu strips into the serving platter. Prepare the dressing by combining all the dressing ingredients and whisk to mix. Have a taste and adjust to your preference. It should be savory, tangy, and slightly spicy
- Pour this dressing over the salad and give it a toss to make sure all ingredients are coated with the dressing. Cover and keep it chilled in the fridge for 20-30 minutes
Video
Nutrition
Serving: 1serving | Calories: 178kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 760mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg
