Tofu skin and mung bean sprout salad


400 grams mung bean sprout

1/2 carrot

1 piece tofu skin

1 small bunch green onion

2 tablespoons vinegar

3 tablespoons soy sauce

1 tablespoon white sugar

1 teaspoon roasted white sesame seed

1 tablespoon chili oil sauce

1 tablespoon sesame oil


1. Shred the carrot and green onions, chiffonade the tofu skin


2. Trim and rinse the mung bean sprouts


3. Immerse the mung bean sprouts in boiling water for 3 minutes


4. Take out the mung bean sprouts from the boiling water, drop in cold water


5. Immerse the tofu skin and carrot in boiling water for 2 minutes


6. Take out the tofu skin and carrot, drop in a large bowl, add the mung bean sprouts in the bowl, add the green onions, white sugar, vinegar, sesame oil, and soy sauce in the bowl


7. Add roasted white sesame seeds and chili oil sauce in the bowl


8. Mix until even


9. Serve