This Chinese cold appetizer is quick to execute while delivering big on flavor and nutrition. Tofu skin lends protein while celtuce and wood ear mushroom provide fiber and micronutrients. Sichuan peppercorn oil ties the dish together with its signature tingle.
Ingredients
Tofu Skin – Also called bean curd sticks, dried bean curd, or yuba. Not to be confused with the fresh, refrigerated tofu sheets, the tofu skin called for here is sold as solid sticks and stored in the pantry. Find it among dry vegetables or noodles at the Chinese grocery store. Think of this as a concentrated version of tofu. It’s higher in protein and higher in soybean flavor. The texture is delightfully chewy yet tender enough to bite through. Make sure to soak it ahead of time otherwise you won’t be able to slice it.
Celtuce – The name of this staple Chinese vegetable comes from a combination of the words celery and lettuce. Both the leaves and stem are edible. The stem is especially versatile, it’s crisp eaten raw and softens in soups and stews. Make sure to peel the fibrous outer layer before slicing and using the stem.
Wood Ear Mushroom – These mushrooms are excellent at soaking up flavor and have delightful texture that’s both springy and crisp. You can find them both fresh and dried in Chinese grocery stores. If using the dried variety, make sure to rehydrate them covered in water an hour in advance of making this recipe.
Vinegar – The recipe calls for either rice or black vinegar, so use whatever you have. Rice vinegar adds a fruity acidity that’s clean and refreshing. Black vinegar contributes a malty flavor that grounds the entire dish.
Sichuan Peppercorn Oil – There are two main types of Sichuan peppercorns, green and red. Green Sichuan peppercorn oil is ideal in this recipe since it has a stronger tingle and bright citrusy flavor. That said, any type of Sichuan peppercorn oil will work here, we’re after their characteristic numbing sensation. Find Sichuan peppercorn oil in Chinese grocery stores or make your own by sizzling some Sichuan peppercorns in neutral oil.
Make It Pantry Friendly
If you omit the celtuce, this recipe becomes pantry friendly. All of the seasonings are shelf stable along with the dried wood ear mushroom and tofu skin. I often gravitate to this dish to complete my menu when hosting if I don’t want to take another trip to the store.
In Defense of Boiled Vegetables
Boiled vegetables suffer from a poor reputation in the US since they’re often a total afterthought— lacking both seasoning and texture. When in fact, boiling or blanching is an excellent technique for carefully controlling the texture of ingredients without changing their flavor significantly.
This recipe is designed around the idea that all three main ingredients can be blanched together for the same amount of time. Wood ear mushrooms and tofu skin need to be cooked briefly to be consumed. While celtuce can be eaten raw, I find a two minute blanch results in an ideal texture that’s tender yet still crisp.
Ingredients
- 2 sticks tofu skin soaked at least 1h
- 1 lb celtuce
- 6 oz wood ear mushroom soaked at least 1h if using dry
- 1 tsp kosher salt plus extra for water
- 1 tsp sugar
- 2 tsp black or rice vinegar
- 1 tsp Sichuan peppercorn oil
- pinch MSG
Instructions
- At least 1 hour in advance, completely submerge the tofu skin in a bowl of cool water until it becomes pliable. Once soft, slice tofu skin into 2cm segments.
- Trim the leaves off the celtuce and reserve for another use. Peel the lighter, fibrous outer layer then slice diagonally into 2mm ovals. Wash the wood ear mushrooms and tear larger ears into bite size pieces.
- Bring a pot of water with 1 Tbsp salt to a boil. In a large bowl, make an ice bath with equal parts ice and water.
- Add tofu skin, celtuce, and wood ear mushroom to the pot. Blanch for 2 minutes then remove with a slotted spoon into the ice bath to halt cooking.
- Drain and squeeze ice water from the ingredients and transfer to a large mixing bowl. Season with 1 tsp kosher salt, 1 tsp sugar, 2 tsp black or rice vinegar, 1 tsp Sichuan peppercorn oil, and a pinch of MSG. Mix well and taste, adjusting seasoning to your preference.
- Serve immediately for best texture.
