Creamy, sweet fava beans meet delightfully bouncy tofu skin in this flavor-packed salad from Sichuan. The mala vinaigrette is flavored with chili oil and Sichuan peppercorn for a tingly spicy The entire dish comes together in just 15 minutes and can be easily scaled up or made ahead. It also happens to be gluten-free, vegan, and high in protein (31g for the recipe)!
What is tofu skin?
Tofu skin is also known as yuba, dried bean curd, or doupi. It’s made by skimming off the coagulated layer of protein formed on top of soymilk during the tofu making process. I call for dry tofu skin here, which is often sold in sticks or segments. I prefer it to the fresh options because it’s shelf stable and keeps in the pantry for months.
How to prepare fresh fava beans
To make this recipe year-round (and to make it faster) I recommend using frozen, shelled fava beans. That said, a fresh fava bean is a marvelous thing. Blanching briefly in boiling water brings out their natural sweetness and bright green color. Fava beans have a wonderful texture that are firm on the initial bite (think al dente pasta) yet silky inside.
To prepare fresh fava beans:
- Keep fava beans in the shell and refrigerated until ready to cook. Shell the beans by snapping the pods open with your hands. It helps if you pull the stem end to remove the “string” along the seam of the pod.
- Separate the fava beans from the pod and set them aside. Optionally, make a very shallow cut 1/2 inch in each fava bean for easier peeling after blanching.
- Bring a pot of heavily salted water to a boil. Prepare an ice bath with equal parts ice and water. Add the fava beans to cook for 30 seconds, until just tender and bright green all the way through. Transfer to the ice bath to prevent overcooking.
- Shell the thin greenish-gray skin from the fava beans by squeezing them out of the scored opening or using your fingernail to pinch them free.
Fava Bean and Tofu Skin Salad with Mala Vinaigrette
Ingredients
- 1.5 cups cup shelled fava beans fresh or frozen
- 1 ounce dry tofu skin, 1 inch segments rehydrated in water1
- 1 garlic clove grated
- 1 tablespoon rice wine vinegar sub apple cider vinegar or black vinegar
- 1 tablespoon chili oil
- 1/2 teaspoon kosher salt plus more to taste
- 1/2 teaspoon sugar
- 1/4 teaspoon MSG optional
- 1/4 teaspoon Sichuan peppercorn oil optional
- Handful picked cilantro leaves for garnish
Instructions
- Bring a pot of heavily salted water to a boil over high heat. Prepare an ice bath in a large bowl with equal parts ice and water. Add the tofu skin to blanch for 3 minutes. Use a slotted spoon or spider to transfer the tofu skin to the ice bath to cool.
- Add the fava beans to the boiling water and cook for 30 seconds. Transfer to the ice bath to cool. If using fresh fava beans, remove the shell and score a slit with a knife before cooking. Remove skins after cooking and cooling.
- In a mixing bowl, whisk together the garlic, vinegar, chili oil, kosher salt, sugar, MSG, and Sichuan peppercorn oil, if using. Add the cooled and drained tofu skin and fava beans. Toss to coat evenly.
- Transfer to a serving bowl and garnish with cilantro leaves.
Notes
- To rehydrate tofu skin, cover with cool water and soak for at least 30 minutes. Drain and slice into segments.
