Chilled Pressed Tofu and Seaweed Strips Salad

Steps

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1. 1
   Soak the dried wood ear mushrooms in warm water until softened. While soaking, gather the seaweed strips into a neat bundle and cut them to uniform length.
   ▶ ≈0:19
2. 2
   Bring a pot of water to a boil with enough salt, ginger slices, green onion segments, and rice wine for blanching.
   ▶ ≈1:04
3. 3
   While the water comes to a boil, slice the carrot into thin strips and cut the softened wood ear into thin strips.
   ▶ ≈1:18
4. 4
   Once the water boils, blanch the pressed tofu first, then add the seaweed strips. After returning to a boil, cook for 2–3 minutes, then remove and drain on a plate to cool.
   ▶ ≈1:57
5. 5
   Blanch the carrot and wood ear strips in the same boiling water for about 1 minute (10 seconds if using a mandoline), then remove and drain.
   ▶ ≈2:33
6. 6
   Once the tofu cools, slice it into thirds lengthwise and then cut into thin strips. Simultaneously, prepare young ginger strips, slice the chili pepper, and mince the garlic.
   ▶ ≈2:58
7. 7
   Place all cooled ingredients—seaweed, carrot, wood ear, tofu strips, ginger, and chili—into a bowl. Top with minced garlic and sprinkle with white pepper powder.
   ▶ ≈3:36
8. 8
   Heat sesame oil with a star anise in a small saucepan over medium-low heat until the star anise bubbles, then remove from heat.
   ▶ ≈3:55
9. 9
   Pour the hot oil over the garlic and chili to release their aromas. Add oyster sauce, sugar, vinegar, and salt to taste.
   ▶ ≈4:10
10. 10
    Gently fold all ingredients from the bottom of the bowl upward to evenly coat with dressing, being careful not to crush the tofu.
    ▶ ≈4:33
11. 11
    Finish by chopping fresh cilantro (or substitute with green onion) and fold into the salad for aroma.
    ▶ ≈4:43
12. 12
    The salad can be eaten immediately or refrigerated in a vacuum-sealed container for at least 4 hours to allow flavors to meld. It keeps for about 2 days in the refrigerator.
    ▶ ≈5:08