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nan xiang cold appetizer - soy bean /hard tofu / spinach - how to cook it?

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anyone familiar with this dish? it's a very simple salad of soy beans, blocks of pressed tofu and a mysterious finely diced green vegetable (i believe the menu refers to it as spinach). they are very generous with the to go portions of this one however i'd still like to try cooking it at home. the seasoning is very minimal and tastes largely of peanut oil with a slight dried chili spiciness to it. i imagine there is a splash of soy sauce in there as well. can anyone give me an approximate recipe for how to cook this one? i assume it's all fried beforehand and then left to cool before serving.

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  1. I had something like this at Joe's Noodle House in Rockville, Md. The green vegetable is mustard green. The sauce tastes like light soy,and a little sesame oil, maybe a little salt. I think it's quick fried in peanut oil and then chilled.

    1. Mustard greens are diced, boiled, then tossed with the bean curd along with sesame oil (or peanut oil) and red pepper flakes. Salt, white pepper and a bit of rice wine vinegar to taste.

      4 Replies
      1. re: ipsedixit

        Would you boil the edamame with or separate from the mustard greens?

        1. re: michelley

          Separate. Edamame takes longer to boil. Plus with the mustard greens it's more like a long blanch.

          1. re: ipsedixit

            thank you so much! will be making this TODAY! dice the mustard greens BEFORE the boil, eh? and just simmer in salted water, I take it? can't wait to make my own version of this delectable dish!

            1. re: shiwujoe

              Actually sorry. Too much wine last night. Boil or balance before dicing.