Purple Cabbage and Tofu Threads
Cold Dishes

Purple Cabbage and Tofu Threads

timer 15 MIN
signal_cellular_alt Medium
person 4 servings
Recipe
Purple Cabbage and Tofu Threads

About This Recipe

This vibrant Purple Cabbage and Bean Curd Skin Salad is a refreshing, crunchy, and flavorful dish that’s perfect for a light meal or side. Thinly shredded purple cabbage and bean curd skin create a satisfying texture, while fresh cilantro and garlic add a fragrant kick. The magic lies in the aromatic scallion oil, infused with Sichuan peppercorns for a subtle numbing heat. A drizzle of white vinegar, sugar, and salt balances the flavors, making every bite tangy, slightly sweet, and utterly delicious. Quick to prepare yet packed with bold tastes, this salad is a colorful, healthy option that’s as visually appealing as it is tasty. Perfect for those who love a mix of crisp veggies and umami-rich bean curd with a touch of Sichuan-inspired flair!

Instructions

Detailed preparation guide

servings 4
Total Time 15m

shopping_basket Ingredients

  • purple cabbage
  • bean curd skin
  • cilantro
  • garlic
  • Sichuan peppercorns
  • scallion
  • oil

menu_book Directions

1
Step 1
Step 1
Wash the purple cabbage and bean curd skin separately, cut them into shreds, and cut the cilantro into segments.
2
Step 2
Step 2
Put the bean curd shreds, purple cabbage, and cilantro in a basin, and sprinkle the minced garlic on the surface.
3
Step 3
Step 3
Heat oil in a wok, add Sichuan peppercorns to fragrance and remove them, then add scallion to fragrance.
4
Step 4
Pour the fried scallion oil into the basin with bean curd shreds and purple cabbage, add white vinegar, sugar, and salt, and mix well.

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