Three-Sliver Vegetable and Tofu Salad With Chili Oil Dressing (Hóngyóu Sānsī, 红油三丝)
The Mala MarketIngredients
For the Chili Oil (makes 1 jar)
- ½ cup (50g) roasted Sichuan chili flakes
- 1 cup (250g) roasted rapeseed oil
For the Sauce
- 2 teaspoons soy sauce (preferably Zhongba)
- 2 teaspoons granulated sugar
- ½ teaspoon sesame oil
- ¼ teaspoon kosher salt
- ¼ teaspoon msg (optional)
- 1 tablespoon chili oil (plus more to taste, added separately) [see instructions for homemade chili oil below]
For the Vegetable-Tofu Salad
- 3½ ounces cucumber (about half an English cucumber)
- 3 ounces pressed tofu sheets (baiye doufu)
- 1 small carrot
- ½ teaspoon kosher salt
- Fresh cilantro leaves, to garnish
Instructions
Make the Chili Oil
- Heat the oil to its smoke point (about 410°F / 210°C), then remove from heat and let it cool. Add the chili flakes to a heatproof bowl and stir in about 1 tablespoon of the cooled oil to moisten.
- When the oil reaches 375°F (190°C), pour about two-thirds of it over the chili flakes; it should sizzle with small bubbles. Stir with chopsticks. Let the remaining oil cool to 280°F (140°C), about 10 minutes, then pour in the rest. Allow to cool to room temperature, transfer to a jar and steep overnight before using.
Make the Sauce
- Whisk together the soy sauce, sesame oil, salt, sugar and MSG until the sugar dissolves. Stir 1 tablespoon of the chili oil into the sauce, then set this dressing aside.
Prepare the Salad Ingredients
- Peel the carrot and cut into 4¾-inch (12cm) long, ⅛-inch (0.2cm) slivers using a knife, mandoline or vegetable peeler. Toss the slivers with ¼ teaspoon of salt. Cut the cucumber into slivers roughly the same size as the carrot (discarding the inside seed-filled part) and toss them with the remaining ¼ teaspoon salt. Let both sit for 10–15 minutes (while you prepare the tofu), then drain any excess liquid that has been expelled from the vegetables.
- Bring a medium pot of water to a simmer. Separate the pressed tofu sheet by sheet and cut it into similarly thin slivers. Blanch the noodle-like pieces in the simmering water for 2–3 minutes, then drain them in a colander, rinse them under running water until they cool to room temperature, and then drain them thoroughly.
Assemble the Vegetable-Tofu Salad
- Combine the cucumber, carrot and tofu in a bowl and toss to mix well. Transfer the salad to a serving plate. Stir the dressing to make sure it’s well mixed, then pour it over the salad and drizzle 1–2 more tablespoons of chili oil over the top. Garnish the dish with the cilantro