Din Tai Fung-inspired Seaweed & Beancurd Salad Recipe (with Video)

Prepare the ingredients
1. Slice the spiced marinated tofu into thin strips.
2. Rinse the white residue off the kombu (if there is any).
Blanch the ingredients
1. Bring a pot of water to boil. Once boiling, add the kombu and cook for 4-5 minutes, or until softened.
2. Put the kombu into a bowl of ice water to stop the cooking and keep its firm bite.
3. Next, blanch the tofu strips for 3 minutes or until softened to your liking.
4. Remove and place the tofu into the ice water.
5. Finally, blanch the dried mung bean vermicelli and bean sprouts for 1 minute.
6. Remove and place the vermicelli and sprouts into the ice water.
Prepare the sauce and salad
1. Drain all the ingredients and place into a large bowl.
2. For the kombu, slice into squares, roll each square up, then slice as thinly as possible to get ribbons.
3. Rinse the ribbons until the water runs clear, or until all slimey residue is removed.
4. Mix all the sauce ingredients together.
5. Use a paper towel to absorb any extra moisture from the ingredients.
6. Pour the sauce over the ingredients, and mix well.
7. Refrigerate for at least 45-60 minutes for best results.
8. Optionally, top with thinly-sliced red chili peppers for garnish.
9. Enjoy!