Shredded Bean Curd Salad

Name: Shredded Bean Curd Salad (Liang pan kan szu)
Cuisine: Chinese
Ingredients: 10 oz. thin dried bean curd strips; 2 teaspoons salt; 1 teaspoon baking soda; ¼ cup carrot (shredded); ½ celery (1” long); 2 tablespoons sesame oil; ¼ teaspoons MSG (optional); 1 tablespoon red hot pepper oil

Liang pan kan szu

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

10 oz. thin dried bean curd strips
½ celery (1” long)
¼

Asia
Taiwan
Dinner
Vegan
Gluten-free

Method

Boil 6 cups of water in pan. Add baking soda, then add bean curd strips. Cook about 1 minute until the bean curd strips turn very soft and light. Remove and flush them with cold running water. Then drain and pat them thoroughly dry with paper towels. Place into a large bowl.
After removing all the leaves and stems from the celery, cut into 1 inch long pieces. B