Cold Mixed Tofu Skin (Liangban Doufu Pi)

 Chinese Cold Mixed Tofu Skin (Liangban Doufu Pi)

Liangban Doufu Pi, or cold mixed tofu skin, is a popular Chinese appetizer known for its refreshing, savory, and slightly spicy flavors. Tofu skin, made from soybeans, has a chewy texture that absorbs dressings well. This dish is quick to prepare, vegan-friendly, and perfect as a side or light meal. It typically serves 4 people as an appetizer and takes about 20-30 minutes, including prep time.

Ingredients

• Tofu skin (dried or fresh sheets): 200g (about 4-5 sheets). If using dried, soak them first.
• Cucumber: 1 medium, julienned into thin strips.
• Carrot: 1 medium, julienned into thin strips.
• Green onions (scallions): 2-3 stalks, finely chopped.
• Fresh cilantro: A small handful, roughly chopped (optional, for garnish).
• Garlic: 3-4 cloves, minced.
• Fresh ginger: 1-inch piece, minced (optional, for extra aroma).
• Red chili peppers: 1-2, thinly sliced (adjust for spice level; or use chili flakes).
• Sesame seeds: 1 tablespoon, toasted (for garnish).

For the dressing:

• Soy sauce: 2 tablespoons (light soy sauce preferred for milder flavor).
• Black vinegar (or rice vinegar): 1 tablespoon.
• Sesame oil: 1 tablespoon.
• Sugar: 1 teaspoon (to balance flavors).
• Chili oil: 1-2 teaspoons (optional, for heat).
• Salt: To taste (about 1/2 teaspoon).
• Ground white pepper: A pinch.

Instructions

1. Prepare the tofu skin: If using dried tofu skin sheets, soak them in warm water for 10-15 minutes until they soften and become pliable. Drain and pat dry with a clean towel. Cut the sheets into thin strips or shreds (about 1/4-inch wide and 2-3 inches long). If using fresh tofu skin, simply rinse and cut into strips—no soaking needed.
2. Blanch the tofu skin: Bring a pot of water to a boil. Add the tofu skin strips and blanch for 1-2 minutes to remove any beany taste and soften them further. Drain immediately and rinse under cold water to stop the cooking process. This keeps the texture crisp. Squeeze out excess water gently and set aside in a mixing bowl.
3. Prepare the vegetables: While the tofu skin is soaking or blanching, julienne the cucumber and carrot into thin matchstick strips. This adds crunch and freshness. Finely chop the green onions and cilantro. Mince the garlic and ginger, and slice the red chili peppers.
4. Make the dressing: In a small bowl, whisk together the soy sauce, black vinegar, sesame oil, sugar, chili oil (if using), salt, and white pepper. Taste and adjust seasoning— it should be a balanced mix of salty, tangy, sweet, and spicy. Add the minced garlic, ginger, and sliced chilies to the dressing for infusion.
5. Mix everything: Add the julienned cucumber, carrot, and half of the chopped green onions to the bowl with the tofu skin strips. Pour the dressing over the mixture. Toss gently but thoroughly to ensure everything is coated evenly. Let it sit for 5-10 minutes at room temperature to allow the flavors to meld. This marinating step is key for the best taste.
6. Garnish and serve: Transfer to a serving plate. Sprinkle with the remaining green onions, cilantro, toasted sesame seeds, and extra chili slices if desired. Serve chilled or at room temperature for the best texture.

Tips

• Variations: For a nutty twist, add crushed peanuts or a dash of peanut butter to the dressing. You can also include other veggies like bell peppers or bean sprouts for more color and nutrition.
• Storage: This dish is best eaten fresh, but leftovers can be stored in an airtight container in the fridge for up to 1 day. The vegetables may soften slightly.
• Spice level: If you're sensitive to heat, omit the chili oil and use mild peppers. Conversely, for more kick, add Sichuan peppercorn oil.
• Authenticity note: In China, this is often made with regional variations—e.g., more vinegar in northern styles or extra spice in Sichuan versions. Feel free to experiment!