Spicy bean curd skin, crunchy veg and vermicelli salad from Linger - Salads, Sweets, and Stories to Savor (page 93) by Hetty Lui McKinnon

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Notes about this recipe

  • Eat Your Books

    Bean curd skins soak 2-4 hours. Can substitute maple syrup for brown sugar, marinated five-spice baked tofu for bean curd skin, rice vermicelli or rice noodles for mung bean vermicelli, and rice vinegar for black vinegar.

  • mackenzie301247 on January 24, 2026

    Easy and tasty salad, and a relatively balanced meal for lunches as well (protein from bean curd skin, vermicelli for carbs.) I halved the sauce recipe to fit in with my New Year's health resolutions but I would not do this for any other reason as it would have benefited from that extra. Would make again.

  • dakota_dqnii0 on January 12, 2026

    Definitely add flakey salt to finish or it will taste flat! I could ALMOST use more dressing, but it ended up being enough.

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