One of our sides to go with our boiled Jiaozi at the end of the Supper Club was this salad. It is a hit with veggies, vegans and meat-eaters as taste is so fresh and tangy. We adjusted our flavours to fit a South Western Chinese style salad (like Thai cuisine, with lots of lime, chilli, coriander and sugar).
serves 8-10 people
- 2 packs Paper tofu (干豆腐) (we found ours in the chilled section at a well-stocked Chinese supermarket), slice thinly into strips (looks a bit like tagliatelle)
- 3 Carrots, sliced thinly into strips
- 2 Courgette, sliced thinly into strips
- 3-4 spring onions, diagonally cut into strips
Place all prepped veg in the biggest bowl you can find.
(An approximate amount of each ingredient. It really is up to you how sweet, spicy, salty or sour you want it. Keep tasting and adjusting)
- cider vinegar (white wine vinegar will do)
- white rice vinegar (not completely essential but adds a different flavour)
- crushed garlic cloves (around 2)
- grated and peeled ginger (around one thumb)
- light soy sauce
- juice of lime (we use around 2 – lemons will also do but just add a bit more sugar)
- toasted sesame oil (use this product the least, as it has an overpowering flavour)
- chopped red chillies (de-seed for less spice)
- chopped coriander
Mix all ingredients for dressing in a bowl together. Stir until sugar dissolves. Season to taste.
Pour dressing over the tofu, courgette, carrot and spring onion mix. Mix well (you may want to use your hands to get an even coating). The tofu can get quite dry so we make sure we have extra lime juice, vinegar and soy sauce to hand before serving.
Serve with chopped coriander and toasted sesame seeds.