Win Son’s Soybean, Tofu Skin and Pea Shoot Salad
Adapted from Win Son Presents a Taiwanese American Cookbook by Josh Ku and Trigg Brown with Cathy Erway. This is Win Son’s spin on a classic Taiwanese mustard green salad; they use pea shoots in place of the mustard greens at the restaurant, and add roasted nori snacks “for a little more umami.” Meant as an appetizer or a cold, refreshing dish to accompany dumplings or noodles, it also makes a satisfying lunch on its own. Worried about making too much? It’s good straight out of the fridge the next day.
Roasted seaweed snacks are widely available in supermarkets; they typically come in boxes of multiple single-serving packs, usually 4 grams or 10 grams (.14 or .35 ounces) each. You’ll probably use either one or two and a half packs, depending on their size.
Head to an Asian supermarket for the tofu skins (find them next to the tofu in the refrigerated section) and the pea shoot tendrils (in the produce department).
Serves 6 to 8.
Ingredients
Salt
1 pound / 455 grams pea shoot tendrils
10 to 12 ounces / 280 to 340 grams frozen shelled green soybeans (edamame)
12 to 14 ounces / 340 to 400 grams tofu skins
3 tablespoons toasted sesame oil
1/2 teaspoon ground white pepper
.35 ounce / 10 grams roasted seaweed snacks, crushed
2 tablespoons toasted white sesame seeds
Instructions
1. Bring a large pot of well salted water to a boil. Meanwhile, prepare a large bowl with an ice bath. Once the water is boiling, submerge the pea shoots and blanch them for 1 minute. Don’t pour out the water (you’ll use it again in a minute); instead, use tongs to transfer the pea shoots immediately to the ice bath to cool thoroughly. Drain well, squeeze out the leaves and pat dry.
2. Bring the water to a boil again, and prepare another ice bath. Drop in the soy beans and blanch for 2 to 3 minutes, until they’re tender. Drain and transfer to the ice bath to stop cooking and cool. Drain well and pat dry.
3. Slice the tofu skins into 1/4-inch / 6-mm strips. Chop the squeezed-out pea shoots into 1/2-inch / 12-mm pieces. Put them in a large bowl with the soy beans, sesame oil, white pepper, 1/2 teaspoon salt, seaweed snacks and sesame seeds. Taste and adjust seasoning.
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Win Son’s Soybean, Tofu Skin and Pea Shoot Salad
Ingredients
- Salt
- 1 pound / 455 grams pea shoot tendrils
- 10 to 12 ounces / 280 to 340 grams frozen shelled green soybeans (edamame)
- 12 to 14 ounces / 340 to 400 grams tofu skins
- 3 tablespoons toasted sesame oil
- 1/2 teaspoon ground white pepper
- .35 ounce / 10 grams roasted seaweed snacks, crushed
- 2 tablespoons toasted white sesame seeds
Instructions
- Bring a large pot of well salted water to a boil. Meanwhile, prepare a large bowl with an ice bath. Once the water is boiling, submerge the pea shoots and blanch them for 1 minute. Don’t pour out the water (you’ll use it again in a minute); instead, use tongs to transfer the pea shoots immediately to the ice bath to cool thoroughly. Drain well, squeeze out the leaves and pat dry.
- Bring the water to a boil again, and prepare another ice bath. Drop in the soy beans and blanch for 2 to 3 minutes, until they’re tender. Drain and transfer to the ice bath to stop cooking and cool. Drain well and pat dry.
- Slice the tofu skins into 1/4-inch / 6-mm strips. Chop the squeezed-out pea shoots into 1/2-inch / 12-mm pieces. Put them in a large bowl with the soy beans, sesame oil, white pepper, 1/2 teaspoon salt, seaweed snacks and sesame seeds. Taste and adjust seasoning.
