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Prep time
10 minutes
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Cook time
15 minutes
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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
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Ingredients
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4 pieces
Fresh Tofu Skin (Doubao)
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1
Beet, chopped
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1/2 bunch
Enoki Mushrooms
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1 bunch
Salad Greens of Choice; we used hydroponic Red Butter Lettuce
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1 packet
Taiwanese red pepper spice
Directions
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Cut the tofu skins in half and sprinkle with spice. Chop the beets into 1/2 inch odd shapes.
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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.
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Serve over the greens with your dressing of choice.
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