Vegetable Smoked Tofu Salad with Soy-Maple Dressing

Name: Vegetable Smoked Tofu Salad with Soy-Maple Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each tofu smoked, 4 ounces; 4 cups mung bean sprouts; 1 each carrots peeled and slice into matchsticks; 4 each cloud ear black fungus; 1 each english cucumber slice into match sticks; 1 each green bell peppers thinly sliced into strips; 1/2 cup cilantro freshly chopped; 3 tablespoons soy sauce, tamari or to taste; 1 1/2 tablespoons rice vinegar; 1/2 tablespoon sesame oil or to taste; 2 tablespoons olive oil, extra-virgin; 1 1/2 tablespoons maple syrup or to taste; 1/4 teaspoon red pepper flakes or to taste, optional; 1 clove garlic freshly minced; 1 teaspoon ginger peeled and freshly grated; 3 each scallions, spring or green onions thinly sliced

Servings: persons

4 each tofu smoked, 4 ounces
4 cups mung bean sprouts
1 each carrots peeled and slice into matchsticks
4 each cloud ear black fungus
1 each english cucumber slice into match sticks
1 each green bell peppers thinly sliced into strips
1/2 cup cilantro freshly chopped
3 tablespoons soy sauce, tamari or to taste
1 1/2 tablespoons rice vinegar
1/2 tablespoon sesame oil or to taste
2 tablespoons olive oil, extra-virgin
1 1/2 tablespoons maple syrup or to taste
1/4 teaspoon red pepper flakes or to taste, optional
1 clove garlic freshly minced
1 teaspoon ginger peeled and freshly grated
3 each scallions, spring or green onions thinly sliced

1
Bring a large pot of water to a boil to blanch the vegetables and tofu sheet.
2
Add bean sprouts into boiling water, blanch for 30 seconds, remove and rinse under cold running water.
3
Drain well and place into the large mixing bowl with the tofu sheet strips.
4
Add carrots into the boiling water, blanch for 3 minutes, remove and rinse under cold running water.
5
Drain well and place into the large mixing bowl with bean sprouts.
6
Add the cucumber, green bell pepper, and cilantro into the bowl as well.
7
In a small bowl, whisk together all the dressing ingredients until well blended.
8
Pour over the salad, and toss gently with your hands, chopsticks or wooden spatula until well coated and mixed.
9
Season to taste with more soy sauce, rice vinegar, sugar, sesame oil and red pepper flakes.
10
Serve or put in an air-tight container and keep in the refrigerator until ready to use.
11
Note: Blanching these veggies will kill all the bacterias that can cause food poisoning, and also get rid of some of the bitterness from the raw veggies.
12
In Chinese cuisine, blanching has been used a lot in daily cooking.

166

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 each tofu smoked, 4 ounces, 4 cups mung bean sprouts, 1 each carrots peeled and slice into matchsticks, 4 each cloud ear black fungus, and more.

Yes, Vegetable Smoked Tofu Salad with Soy-Maple Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!