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A refreshing and appetizing cold appetizer that recreates the classic flavors of Din Tai Fung. This dish combines the crispness and chewy texture of shredded kelp, shredded dried tofu, soybean sprouts, and glass noodles, all tossed in a sweet, sour, savory, and aromatic sauce. It's perfect for hot weather or as a starter before any meal.
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Blanch the dried tofu, soybean sprouts, shredded kelp, and pre-soaked glass noodles in sequence, then drain thoroughly. → Place all drained ingredients into a large bowl. → Add all seasonings, including thick soy sauce, sesame oil, chicken powder, vinegar, sugar, and minced garlic. → Using your hands, thoroughly mix all ingredients with the sauce until well combined, then plate and serve.
Blanch the dried tofu, soybean sprouts, shredded kelp, and pre-soaked glass noodles in sequence, then drain thoroughly. → Place all drained ingredients into a large bowl. → Add all seasonings, including thick soy sauce, sesame oil, chicken powder, vinegar, sugar, and minced garlic. → Using your hands, thoroughly mix all ingredients with the sauce until well combined, then plate and serve.
A refreshing and appetizing cold appetizer that recreates the classic flavors of Din Tai Fung. This dish combines the crispness and chewy texture of shredded kelp, shredded dried tofu, soybean sprouts, and glass noodles, all tossed in a sweet, sour, savory, and aromatic sauce. It's perfect for hot weather or as a starter before any meal.
First, prepare the ingredients. Slice the dried tofu into thin shreds and set aside.
Bring a pot of water to a boil. First, add the shredded dried tofu to blanch. Once the water re-boils, remove and drain well.
Next, add the soybean sprouts, cover the pot. Once the water boils, cook for about 2 more minutes until the soybean sprouts are tender, then remove.
Add the shredded kelp. Similarly, cover the pot. Once the water boils, cook for 2 minutes, then remove and drain well.
Soak the glass noodles in cold water for 15 minutes, then cut into shorter lengths. Quickly blanch them in boiling water until cooked, then remove.
Glass noodles should first be soaked in cold water for 15 minutes to soften before blanching. After blanching, rinse with cold water for an even chewier texture.
It is crucial to thoroughly drain or gently squeeze out excess water from all blanched ingredients. This prevents the cold appetizer from becoming watery and ensures a richer flavor.
Using gloves to mix directly by hand allows the sauce to adhere more evenly to each ingredient, which is more effective than stirring with chopsticks.
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