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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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One of Michael Tong's great recipes. Check out his Shun Lee and Hunan restauraunts in NYC! Ingredients:
1 block fresh firm bean curd |
1 tsp. chopped fresh ginger |
2 tbsp. chopped scallion, white part only |
11/2 tsp. chopped fresh coriander |
1 tsp. sesame chili oil (optional) |
1 tbsp. rice wine |
1 tbsp. light soy sauce |
2 tsp. sesame oil |
1/2 tsp. salt |
1/2 tsp. sugar |
3 tbsp. dry roasted peanuts for garnish (optional) |
curly lettuce and quartered tomatoes (optional) |
Directions:
1. Cut bean curd squares into 5mm cubes and place in medium-size bowl.
2. Sprinkle remaining ingredients except peanuts over bean curd and with your fingers toss lightly to blend.
3. Mound salad on serving plate with lettuce and tomato, and sprinkle with peanuts for garnish, if desired.
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