Date: 03/09/2024 03/10/2024
Location: Star Ocean Meditation Center
Teacher: Otto Huang
Weekly Buddhist Cuisine Menu
Cold Mixed Three Shredded Vegetables
Summary:
This is a light and refreshing vegan cold dish where three shredded ingredients are combined with a simple seasoning, creating a tangy, mildly spicy, and appetizing salad.
Ingredients:
Carrot 100g (julienned)
Cucumber 100g (julienned)
Firm tofu (dried tofu strips) 100g (julienned)
Light soy sauce 1 tablespoon
Aged vinegar 1 tablespoon
White sesame seeds 1 teaspoon (optional)
Salt 1/2 teaspoon
Sugar 1/2 teaspoon (optional)
White pepper powder to taste (optional)
Chili oil 1 tablespoon (optional)
Vegetable oil 1 tablespoon
Instructions:
1. Prepare Ingredients:
Peel and julienne the carrot, julienne the cucumber, and cut the tofu into thin strips.
2. Blanch the Tofu (Optional):
Bring water to a boil, blanch the tofu strips for 10 seconds, then drain to remove any beany taste and enhance the texture.
3. Make the Dressing:
In a small bowl, mix light soy sauce, aged vinegar, salt, sugar (optional), and white pepper powder (optional). Stir well.
4. Heat the Oil (Optional):
Heat 1 tablespoon of vegetable oil in a pan. If you prefer a spicier flavor, mix in chili oil before turning off the heat.
5. Mix Everything:
Place the julienned carrot, cucumber, and tofu strips in a large bowl. Pour in the dressing and toss everything together until evenly coated.
6. Serve and Enjoy:
Sprinkle with white sesame seeds for extra aroma. Let it sit for 5 minutes before serving for better flavor absorption. The dish is crisp, tangy, and mildly spicy.
