Tofu Skin Salad with Sambal Matah (Vegan)

Method5 steps · about 30 min

1. 1

   Step 1: Boil the sliced soft tofu skin (200 g) until softened, about 3–5 minutes. Drain and set aside.

   Soften tofu skin · 4 minUses 200 g soft tofu skin, thinly sliced · Water for boiling tofu skin (quantity unspecified; drain afterwards)

2. 2

   Step 2: In a large bowl, mix all ingredients except the tofu skin, vegetable oil, and Sichuan pepper oil. Continue mixing until the shallots (5) start to sweat and the ingredients are well-combined, about 5-10 min.

   Mix and soften matah aromatics · 8 minUses 2 bird’s eye chillies, chopped · 5 large shallots, finely chopped · 3 cloves garlic, finely chopped · 1 stalk lemongrass, use the tender white part, finely chopped · 5 kaffir lime leaves, thinly sliced · Salt to taste

3. 3

   Step 3: Heat the 2 tbsp vegetable oil until very hot and shimmering, without deliberately smoking it. Turn off the heat, stir in the 1 tbsp Sichuan pepper oil and use the hot oil straight away.

   Uses 2 tbsp vegetable oil · 1 tbsp Sichuan pepper oil

4. 4

   Step 4: Carefully pour the hot oil over the chopped aromatic mixture; it should sizzle. Mix well.

   Uses mixed chopped matah aromatics · 3 tbsp combined hot oil

5. 5

   Step 5: Add the tofu skin, and mix well. Serve.

   Uses hot-oil dressed matah mixture · boiled drained tofu skin