One interesting thing about Taiwanese is – they love their small eats (小吃 or appetizers) and there are a lot of them. In practically every noodle or dumpling restaurant, there is a glass display case where patrons can choose their side dishes – pickled cucumbers, string beans, cabbage salad, braised wings, and a wide variety of tofu dishes like braised tofu, deep fried tofu, tofu skins etc. It is not surprising since tofu products are readily available in the local markets.
When I came across some amazingly beautiful, fresh tofu skins, I had the sudden urge to try my hand at making this healthy vegetarian dish. It turned out quite well. The tofu ribbons had a smooth, creamy texture. The edamame beans provided spots of color and bite, and the snow cabbage gave it a wonderful zest. It is light, yet packed with protein. It goes well with rice or it can be eaten like a pasta. This recipe is a keeper!
3 sheets of fresh tofu skin (or similar amount of dried tofu skin)
1/2 tablespoon vegetable oil
4 -5 Tbsp preserved snow cabbage (雪菜)
1/2 cup water
1/2 cup edamame (soy beans)
1/2 tablespoon cornstarch
1 Tbsp oyster sauce
1. Rinse the fresh tofu skin. If you are using dried tofu skin, soak them in warm water for 30 mins, drain the water and rinse. Cut the tofu skins into ribbons and set aside.
2. Boil the frozen edamame beans for about 2 to 5 mins.
3. Heat the oil in a frying pan, using medium high heat. Add the preserved snow cabbage. Stir for 20 seconds.
4. Add 1/2 cup water and the tofu skin ribbons. Allow it to come to a boil and cook for 5 minutes. Add in the edamame beans, oyster sauce and cornstarch, stirring all the ingredients together until they are well mixed.