When I lived in Sacramento, we went to this Shanghai restaurant that served this sliced bean curd appetizer. I fell in love with it and actually went there a couple times basically to have this dish. We wanted to make it at home especially since we don't live in Sacramento any more. Unfortunately, it was difficult to capture the noodles in a better light.
Serves: 2 -3
Cook time: 5 minutes
Ingredients:
- a packet (8oz) of the the sliced bean curd (pictured below)
- 1 tablespoon of salt
- 2 tablespoon of chili oil
- 2 tablespoon of sesame oil
Directions:
1. Boil water with salt
2. Boil the sliced bean curd for 4 minutes
3. Drain
4. Pour in chili oil and sesame oil
5. Mix sliced bean curd
6. Can garnish with cilantro
7. Let cool or chill in the refrigerator for at least 1 hour
Tips:
- Add chili oil to your spice level. I can't handle spicy so I added less. It is actually pretty good with more as that was how they served it in the restaurant.
- Better to enjoyed chilled/cool
The packet of shredded white tofu or sliced bean curd that we bought at the Asian supermarket.
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