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seaweed and beancurd salad

Din Tai Fung seaweed & beancurd salad

seaweed and beancurd salad

Din Tai Fung Seaweed & Beancurd Salad

This refreshing appetizer inspired by Din Tai Fung's popular seaweed & beancurd salad is full of crisp textures and flavor. Perfect to pair with any savory meal!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Asian, Chinese
Servings 2


  • 1/2 oz dried kombu (seaweed)
  • 3.5 oz spiced dry tofu (storebought, pre-marinated)
  • 1 oz dried mung bean vermicelli
  • 2 oz mung bean sprouts
  • Red chili peppers (optional for garnish)



Prepare the ingredients

  • Slice the spiced marinated tofu into thin strips.
    3.5 oz spiced dry tofu
  • Rinse the white residue off the kombu (if there is any).
    1/2 oz dried kombu (seaweed)

Blanch the ingredients

  • Bring a pot of water to boil. Once boiling, add the kombu and cook for 4-5 minutes, or until softened. The texture should be firm, but easy to bite (the best way to test if it's done is to peel off a bit to try). After it has reached that texture, put the kombu into a bowl of ice water to stop the cooking and keep its firm bite.
    1/2 oz dried kombu (seaweed)
  • Next, blanch the tofu strips for 3 minutes or until softened to your liking. Remove and place into the ice water.
    3.5 oz spiced dry tofu
  • And finally, blanch the dried mung bean vermicelli and bean sprouts. These only need 1 minute in the boiling water. Remove and place into the ice water.
    1 oz dried mung bean vermicelli, 2 oz mung bean sprouts

Prepare the sauce and salad

  • Drain all the ingredients and place into a large bowl. For the kombu, slice into squares (about 3×3 inches), roll each square up, then slice as thinly as possible to get ribbons. Rinse the ribbons (they'll likely have some sticky residue after being cut) until the water runs clear.
  • Mix all the sauce ingredients together.
    2 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp sugar, chili oil to preference
  • Use a paper towel to absorb any extra moisture from the ingredients. Pour the sauce over the ingredients, and mix well.
  • Refrigerate for at least 45-60 minutes for best results. This step is important because it will give time for the sauce to marinate the ingredients, and because this appetizer tastes best cold. Optionally, top with thinly-sliced red chili peppers for garnish. Enjoy!
    Red chili peppers
Keyword beancurd salad, cold appetizer, din tai fung, seaweed and beancurd salad, seaweed salad
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