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My tofu skin salad fell flat - what should I do differently?

Dave MP | Jun 22, 201203:38 PM

The other night, I decided to make a cold dish of tofu skin and cucumber. I was trying to replicate something I ate at Wang's in Somerville, MA....although I didn't follow any particular recipe.

I took some dried bean curd skin (like is pictured here: http://www.chow.com/digest/116528/dem...) and soaked it in hot water for a while, then cut it in pieces. I also cut up some cucumber in pieces. The tofu skin turned out well, and was exactly the texture I was looking for.

Then I made my dressing, which is where things fell short. I put in some soy sauce, red-wine vinegar, toasted sesame oil, a bit of salt, and a bit of sugar. The result was kind of.....boring. I only let it sit about 20 minutes before eating, so that may play a role. Also, I used red-wine vinegar instead of rice vinegar, since I was out of rice vinegar.

But does anybody have advice about how to make this dish taste better? Maybe it was just a matter of using more of the ingredients I listed....or maybe I should have added something else. Any help would be appreciated!

Dave MP

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