Celtuce Yuba Wood Ear Salad

Serves 1
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Directions

  1. 1Place the cooked ingredients onto a serving plate.
  2. 2Unroll and stretch the tofu skin to show its texture and form.
  3. 3Cut off the leafy top and bottom of the celtuce stalk.
  4. 4Peel the tough outer layer of the celtuce stem.
  5. 5Slice the peeled celtuce stem into thin, oval pieces.
  6. 6Show the prepared wood ear mushrooms, emphasizing their glossy, dark appearance.
  7. 7Cut the soaked tofu skin into bite-sized rectangular pieces.
  8. 8Add salt to a pot of boiling water.
  9. 9Add the sliced celtuce to the boiling water.
  10. 10Add the cut tofu skin to the boiling water.
  11. 11Add the wood ear mushrooms to the boiling water.
  12. 12Remove the cooked ingredients from the boiling water using a strainer, allowing excess water to drain.
  13. 13Season the mixed ingredients with salt, MSG, and sugar.
  14. 14Pour vinegar over the seasoned ingredients.
  15. 15Drizzle Sichuan peppercorn oil over the mixture.
  16. 16Mix all ingredients and seasonings thoroughly by hand to combine the flavors.
  17. 17Present the finished cold appetizer in a serving dish.
  18. 18Give a thumbs up to signify the dish is ready and delicious.

Ingredients

  • tofu skin
  • celtuce
  • wood ear mushrooms
  • salt
  • MSG
  • sugar
  • vinegar
  • Sichuan peppercorn oil

Equipment

potchopping boardknifepeelerstrainerbowl

Tips

  • A two-minute dip in salted boiling water is key to this recipe for the tofu skin.
  • The ingredients have similar cooking times so just dump it all in there.
  • American celtuce isn’t the best, so I blanched it since it tends to be “old” or tough. If you find better celtuce feel free to slice thinly and use raw.