Broccoli Salad Chinese Style
With the current focus on broccoli’s healthful properties, most everyone’s looking for new ways to serve it. Here’s a spicy side salad combined with tofu, a soybean product, that’s sure to be a hit.
Blanching is the quick, partial cooking of food to set the color and stop the ripening process of vegetables such as broccoli, and also to loosen the skin of foods such as peaches and tomatoes.
To blanch, immerse the food for 1 minute in boiling water. Immediately plunge it into cold water to stop the cooking process. Keep the food submerged for at least as long as it cooked.
6 to 8 servings
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, side dish
Dietary Considerationegg-free, lactose-free, peanut free, vegetarian
Type of Dishsalad, vegetable
- 1 pound fresh broccoli, blanched (see Notes) and chopped
- 1 square firm-style tofu (about 4 ounces), diced in 1/8-inchcubes
- ¾ cup cooked adzuki beans, drained
- 10 fresh water chestnuts, peeled and quartered, or canned, drained, and quartered
- 1 medium red bell pepper, cored, seeded, and chopped (about ¾ cup)
- 2 tablespoons soy sauce, light preferred
- 2 tablespoons Oriental sesame oil
- 1 teaspoon sugar
- ¼ to ¾ teaspoon Tabasco or other hot pepper sauce, to taste
In a large bowl, toss together broccoli, tofu, beans, water chestnuts, and bell pepper. Refrigerate until 10 minutes before serving time.
Whisk together soy sauce, sesame oil, sugar, and Tabasco. Toss with vegetables and let stand 10 minutes at room temperature before serving.
1994 Bonnie Tandy Leblang