Chilled Yuba and Cucumber Salad

Steps

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1. 1
   Soak the wood ear mushrooms and yuba in warm water. Add a pinch of salt to the yuba. Use a vacuum container or cover with plastic wrap, shake to allow even absorption, and let rest for about 30 minutes.
   ▶ ≈0:39
2. 2
   Trim cucumber ends, gently crack them open, and cut into three-inch pieces. Place in a bowl, add 2.5 g salt and 5 g sugar to release moisture. Vacuum-seal or cover, shake well, and rest for about 20 minutes.
   ▶ ≈1:17
3. 3
   Slice young ginger and cut into thin strips. Prepare one red chili and about 30 g minced garlic.
   ▶ ≈2:09
4. 4
   Check if yuba is evenly hydrated with uniform color. Drain both yuba and wood ear mushrooms.
   ▶ ≈2:31
5. 5
   Heat a wok over medium heat with oil, add ginger strips, chili, and minced garlic to infuse the oil with their fragrance.
   ▶ ≈3:07
6. 6
   Add wood ear mushrooms and stir-fry briefly to maintain crispness. Add yuba and cook until heated through. Season with a pinch of salt and white pepper, tossing gently.
   ▶ ≈3:28
7. 7
   Transfer to a bowl and let cool to room temperature. Add 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp white pepper, and 2 tbsp vinegar. Mix with clean hands until well combined.
   ▶ ≈4:14
8. 8
   Drain the cucumber and add to the bowl. Toss in fresh cilantro, a squeeze of lemon juice, and a drizzle of sesame oil.
   ▶ ≈4:54
9. 9
   Serve immediately or refrigerate for 2-4 hours for deeper flavor development.
   ▶ ≈5:29