Cold Cucumber Salad with Tofu Sticks and Wood Ear Mushrooms
A crunchy, chewy, spicy Chinese salad that’s perfect for summer. When it’s too hot to cook but you still want something flavorful, satisfying, and a little bit
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Cooking tools:
- Cleaver
- Chef's knife
- Cutting board
- Pot
- Colander
- Saucepan
- Stove
- Mixing bowl
- Measuring spoon
- Spoon
- Plastic wrap
- Serving bowl
Ingredients
- 2 fresh cucumbers
- 50g dried tofu sticks (腐竹)
- 15g dried wood ear mushrooms
- 2 tbsp chopped garlic
- 1 tbsp chili pepper powder (adjust to taste)
- 2 tsp Sichuan peppercorn powder
- 1 tbsp roasted sesame seeds
- 1 green onion, finely chopped
- 3 tbsp soy sauce
- 3 tbsp Chinese black vinegar (or rice vinegar)
- 2 tsp sugar
- Salt to taste
- 3 tbsp neutral cooking oil (I use canola or avocado oil)
- Optional: roasted peanuts or crispy chili flakes for topping
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