-
Prep time
10 minutes
-
Cook time
15 minutes
-
Serves
2
Author Notes
Tofu Skin or Doubao 豆包 is the delicate and delicious skin that forms on traditional Chinese soy milk as it’s boiling. This protein-and-fat-rich delight is scooped up and sold in layered bundles fresh, fried, or fried and dehydrated. This particular salad was born of a late night craving and led to a grocery run where we discovered vacuum sealed beets on clearance and well~ the rest is history. —Darice Dan Chang
Ingredients
-
4 pieces
Fresh Tofu Skin (Doubao)
-
1
Beet, chopped
-
1/2 bunch
Enoki Mushrooms
-
1 bunch
Salad Greens of Choice; we used hydroponic Red Butter Lettuce
-
1 packet
Taiwanese red pepper spice
Directions
-
Cut the tofu skins in half and sprinkle with spice. Chop the beets into 1/2 inch odd shapes.
-
Put all the veg except salad green on baking trays and stick them in a toaster oven or regular oven at 300 Fahrenheit for 10 min. The Tofu Skin should noticeably yellow and brown at the edges but the inside will stay tender.
-
Serve over the greens with your dressing of choice.
See what other Food52ers are saying.