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Fava Bean and Tofu Skin Salad with Mala Vinaigrette

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Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Servings: 2

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

  1. To rehydrate tofu skin, cover with cool water and soak for at least 30 minutes. Drain and slice into segments.