Chill Shredded Bean Curd by Taste Life
  • 30 Min. Prep
  • 30 Min. Cook
  • 2-3 Servings
  • 391 Calories

This shredded tofu skin salad is seasoned with Knorr Liquid Seasoning and just the right amount of heat from spicy oil. Bring some delicious variety to your dinner table with this tasty, simple cold dish.

  • 1 piece Dried Bean Curd Sheet
  • 1 tbsp Knorr Liquid Seasoning
  • ½ tsp Sugar
  • Pinch of Ground White Pepper
  • 1 oz Parsley
  • 1 oz Celery
  • 1 carrot (small)
  • ½ oz Wood Ear Mushroom (Black Fungus)
  • 1 tbsp Sesame Oil
  • 1 tbsp minced garlic
  • 1 tbsp of spicy oil

Soften the Dried Bean Curd Sheet in water, then cut into shreds for later use.


Mince celery, carrot, and parsley for later use.


In a medium pot, bring 1.5 quarts of water to boil, then blanch shredded Bean Curd, minced celery, and carrot.  Drain and place in ice water for cooling.


Place all of the ingredients in a large bowl, add Knorr Liquid Seasoning, sugar, white pepper, sesame oil, spicy oil, and minced garlic, and mix; finally, drizzle with hot oil and mix well. Ready to Serve!