Bean Thread and Tofu Salad

Ingredients

• 14 oz extra-firm tofu, pressed
• 1 Tbsp sweet bean sauce
• 1 Tbsp yellow bean sauce
• 1 1/2 Tbsp Shaoxing rice wine
• 1 Tbsp toasted sesame oil, divided
• 4 oz celery, cut into strips
• 2 oz carrots, cut into strips
• 4 oz fresh pickles, cut into strips
• 1 tsp salt, divided
• 1 Tbsp hoisin sauce
• 1 Tbsp light soy sauce
• 1 Tbsp rice vinegar
• 1 Tbsp sugar
• 1/4 tsp ground white pepper
• 1 1/2 oz bean threads
• 2 Tbsp neutral oil
• 2 oz cucumber threads, drained

Directions

1. Rub tofu with sweet bean sauce, yellow bean sauce, rice wine, and 1 teaspoon sesame oil. Bake at 375°F until firm and lightly browned, 25 to 30 minutes. Cool and shred into thin strips.
2. Toss pickles with 1/2 teaspoon salt for 15 minutes, then squeeze dry. Heat oil to 375°F and fry bean threads about 2 seconds per side; drain.
3. Combine tofu, pickles, celery, carrots, hoisin, soy sauce, rice vinegar, remaining salt, sugar, white pepper, and remaining sesame oil. Fold in fried bean threads, garnish with cucumber, and serve.