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The day I cooked the Sichuan bang bang chicken for us omnivores in the family, I prepared this bean sprouts and tofu salad with bang bang sauce for Sam.
Yes, it’s the same sauce which I divided into two portions. It’s my little trick for cooking both vegetarian and non-vegetarian in one go. Prepare a common base, cook meat and vegetables separately then serve them, still separately, with that common base. In this case, the bang bang sauce.
Why is this dish called a salad? Wasn’t it sauteed the way beans sprouts are usually cooked in the Philippines? No, this isn’t a sauteed dish. It is a salad which, by definition, is a dish where the ingredients, cooked or uncooked, are tossed together and no further cooking is required thereafter. In this bean sprouts and tofu salad with bang bang sauce, one ingredient — the tofu — was cooked while the other — the bean sprouts — were blanched.
- ¼ teaspoon Sichuan peppercorns
- 1 clove garlic, peeled
- ¼ teaspoon sugar
- ½ tablespoon sesame paste
- ¼ teaspoon soy sauce
- ½ teaspoon black vinegar
- 1 to 2 cups mung bean sprouts
- ½ cup small cubes of fried tofu
- toasted sesame seeds
- sliced scallions