Cold Mixed Pressed Tofu and Konjac Noodles

Steps

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1. 1
   Prepare ingredients: split the pressed tofu into three portions and cut into thin strips; remove stem from fresh wood ear and shred; slice konJac then cut into thin strips; shred carrot using a shredding tool; trim cucumber ends, halve lengthwise, then cut diagonally into thin slices; slice chili into fine rings; mince garlic; cut ginger into strips.
   ▶ ≈0:15
2. 2
   Combine all sauce ingredients: place oyster sauce, doubanjiang, sugar, soy sauce, vinegar, chili, and garlic in a bowl and stir until well mixed.
   ▶ ≈2:17
3. 3
   Boil water in a pot and season with ginger strips and salt. Add konJac strips and blanch for about 2 minutes; add tofu strips and cook for about 1 minute; add wood ear strips and cook for about 30 seconds; finally add carrot strips and blanch briefly.
   ▶ ≈2:45
4. 4
   Drain all cooked ingredients using a strainer and allow to cool.
   ▶ ≈3:38
5. 5
   Place all drained ingredients in a large bowl, add cucumber slices, and gently mix. Pour in the prepared sauce, drizzle with sesame oil, and use your hands to gently toss until the sauce is evenly distributed.
   ▶ ≈3:50
6. 6
   Finally, add cilantro or scallions and gently mix to enhance flavor. Serve immediately or refrigerate for a few hours to allow flavors to develop further.
   ▶ ≈4:26