Yuba Salad

🛒 Ingredients

• Dried Yuba (Bean Curd Skin) 150 g · 248 kcal
• Cucumber 50 g · 8 kcal
• Carrot 30 g · 12 kcal
• Dried Wood Ear Mushroom (rehydrated) 20 g · 4 kcal
• Fresh Cilantro 5 g · 1 kcal
• Garlic 5 g · 7 kcal
• Soy Sauce 15 g · 10 kcal
• Rice Vinegar 10 g · 2 kcal
• Sesame Oil 5 g · 45 kcal
• Chili Oil 5 g · 45 kcal
• Toasted Sesame Seeds 3 g · 17 kcal

👨‍🍳 Instructions

1. Rehydrate dried yuba by soaking it in warm water for 20-30 minutes until soft and pliable; drain well and slice into thin strips.
2. Julienne cucumber and carrot; finely chop wood ear mushrooms and cilantro.
3. In a small bowl, whisk together minced garlic, soy sauce, rice vinegar, sesame oil, and chili oil to create the dressing.
4. Combine the rehydrated yuba, julienned cucumber and carrot, and chopped wood ear mushrooms in a large mixing bowl.
5. Pour the prepared dressing over the ingredients in the bowl and toss gently to ensure everything is evenly coated.
6. Garnish with fresh cilantro and toasted sesame seeds before serving. Serve chilled or at room temperature.