Ingredients
Instructions
- 7oz tofu skin / bean curd skin (about 175-200g)
- 2 Lebanese cucumbers, cut into thin strips (100-125g)
- 1 small carrot, julienned (50-60g)
- 1 – 2 tsp fresh ginger (4-8g)
- 2 -3 garlic cloves, minced (6-8g)
- 2 tbsp Chinese black vinegar (30ml // or rice vinegar)
- 2 tbsp soy sauce (30ml // or tamari for gluten free)
- ½ tbsp maple syrup (10ml // or coconut sugar)
- 1 tsp sesame oil (5ml)
- 1-2 tbsp lao gan ma, to taste (15-30ml)
Garnish
- Scallion
- Cilantro
- Toasted peanuts
- Toasted sesame seeds
Notes
- Roll up the bean curds and then slice into noodles. If you have pre-sliced bean curd noodles, skip this step.
- Add the lesser amounts of ginger, garlic, vinegar, soy sauce, maple syrup, sesame oil and lao gan ma to a bowl and stir to combine. Add the bean curd strips, cucumbers and carrots and toss until everything is well coated. Taste and adjust accordingly to desired flavour. Garnish with scallions, cilantro, peanuts and/or sesame seeds.
- Prep Time: 5 minutes
- Category: side dish
- Method: no cook
- Cuisine: vegan, gluten free, chinese
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 6.4
- Sodium: 2381
- Fat: 15.2
- Saturated Fat: 1.9
- Unsaturated Fat: 0.4
- Trans Fat: 0
- Carbohydrates: 24.7
- Protein: 16
- Cholesterol: 0