How to Make Cold Tofu Salad

Ingredients:Tofu 300 grams,Cucumber 30 grams, Hu Radish 30 grams,Pickled Cabbage 20 grams,Peanuts 20 grams,Coriander as needed.
Seasonings: 1/2 teaspoon salt,Dark Soy Sauce 1 tablespoon, old Rice Vinegar 1 teaspoon, Sichuan Pepper Oil 1 tablespoon,Monosodium Glutamate 1/2 teaspoon, a little sesame oil
Steps:
1. Place the tofu on a plate and steam it in a steamer over high heat for two minutes.Steam until cooked, then remove from the heat and let cool before cutting into small cubes.
2. Wash the cucumber and shred it finely.Radish wash, peel, and shred it finely. Cut the pickled cabbage and coriander finely.
3. Roast the peanuts in an oven at 125 degrees for 10-15 minutes until roasted, then cool and rub off the skin before crushing them.Oven at 125°C for 10-15 minutes,
4. Mix the tofu cubes, cucumber shreds, radish shreds, pickled cabbage, and coriander. Season with all the seasonings mentioned above, then sprinkle crushed peanuts on top and mix well.
Tips:
1. If using tender tofu,Soft Tofu do not cut it into cubes; otherwise, it will turn into a tofu paste after mixing. Simply mix all ingredients with seasonings and pour over the soft tofu.
2. Peanuts can be roasted or stir-fried, but they should be done on low heat. They are considered cooked when their color darkens slightly. When you pick up one peanut and rub it, if the skin comes off easily, then it is cooked. Once cooled, they will have a crispy texture.