If you love a dish that keeps your palate guessing, this Bean Yuba Salad (also known as Liangpan Fuzhu) is for you. This recipe is a staple in Chinese households for a reason: it perfectly balances "the three crunches"—the chewy bite of bean curd rolls, the snappy pop of wood ear mushrooms, and the classic crunch of roasted peanuts.
At Redbloom Health, we love this dish because it’s a nutritional powerhouse. Between the high-quality plant protein in the yuba and the fiber-rich wood ear mushrooms, it’s a functional meal that doesn’t skimp on bold, Sichuan-inspired flavor.
Quick Overview
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Cooking Time: 15 minutes (plus soaking time)
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Calories: Approximately 225 per serving
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Servings: 3-4
Ingredients
The Base:
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5 oz Dried Yuba (Bean curd rolls), soaked until soft
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1 cup Dried Wood Ear Mushrooms, soaked and trimmed
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1 Large Cucumber, smashed and chopped
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1/2 cup Roasted Peanuts
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1/2 cup Fresh Cilantro, chopped
The Redbloom Dressing:
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3-4 Cloves Garlic, minced
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2 tbsp Redbloom Chili Crisp
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2 tbsp Soy Sauce
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1.5 tbsp Black Vinegar (Chinkiang vinegar for that smoky depth)
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1 tsp Sesame Oil
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1 tsp Toasted Sesame Seeds
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1 tsp Sugar
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1/2 tsp Salt (adjust to taste)
Kitchen Tools Needed
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Two large bowls (for soaking)
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Small pot for blanching
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Mixing bowl
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Chef’s knife
Method
Step 1: Rehydrate the Essentials
Place the dried yuba and wood ear mushrooms in separate bowls of warm water. Yuba usually needs 2–4 hours (or overnight) to become fully supple. Wood ear mushrooms rehydrate quickly, usually in about 20–30 minutes.
Step 2: Blanch for Texture
Bring a pot of water to a boil. Blanch the soaked yuba and wood ear mushrooms together for 2–3 minutes. This ensures they are clean and gives the yuba a perfect "al dente" bite. Drain and rinse with cold water immediately.
Step 3: Smash the Cucumber
Don’t just slice the cucumber—smash it! Use the flat side of your knife to burst the cucumber before chopping it into bite-sized pieces. The craggy edges are essential for holding onto the black vinegar and chili crisp.
Step 4: Whisk the Dressing
In a large mixing bowl, combine the minced garlic, soy sauce, black vinegar, sesame oil, sugar, salt, and your Redbloom Chili Crisp. Stir until the sugar has dissolved into the vinegar.
Step 5: The Big Toss
Add the blanched yuba, wood ear mushrooms, and smashed cucumbers to the dressing. Toss thoroughly. Fold in the fresh cilantro and toasted sesame seeds.
Step 6: The Final Crunch
Add the roasted peanuts right before serving to ensure they stay crispy against the chilled, dressed salad.
Conclusion
This Yuba and Wood Ear Mushroom Salad is a refreshing, tangy, and spicy delight. The inclusion of black vinegar provides a complex acidity that cuts through the richness of the sesame oil and chili crisp. It’s the perfect side dish for a summer BBQ or a healthy, protein-packed lunch you can prep in advance.
