Description
I love the texture of shredded tofu – it just makes it a different food from chunks or slices or crumbles. This can be made & fridged up to 2 days before serving. I would keep the peanuts separate & add at serving time to keep them crunchy. Found in the washington post who adapted from lin-liu's "serve the people: a stir-fried journey through china" (harcourt, 2008).
Ingredients
- Peanuts
- Peanut Oil
- Leek
- Szechuan Peppercorns
- Gingerroot
- Garlic Cloves
- Green Cabbage
- Cucumber
- Carrot
- Bean Sprouts
- Tofu
- Black Vinegar
- Salt
- Sugar
Instructions
- Put peanuts in medium skillet & heat using med-low heat for about 7 minutes, shaking them to avoid burning, until they are fragrant and visibly darkened
- Cool completely
- Coarsely chop them
- Heat the oil in a wok over high heat until you see oil shimmer
- Add the leek, peppercorns and ginger root, if using, and garlic
- Cook for 10 to 15 seconds, being careful not to let the leek or garlic burn
- Remove from the heat and strain into a small heatproof bowl, discarding the solids
- Let cool slightly
- Combine the cabbage, cucumber, carrot, peanuts, bean sprouts, tofu, black vinegar, minced garlic, salt, sugar and the infused oil in a large bowl
- Toss to mix well, then serve immediately