Warm Fried Tofu Salad

Warm Fried Tofu Salad (serves 4 pax)

Ingredients:

Semi Firm Tofu(板豆腐) 2 boxes

Cherry Tomatoes 10 cut into halves

Cucumber 1 cut into chunks

Seasoning:

Japanese Chilli Powder

Ponzu Japanese Salad Dressing OR

Balsamic Vinegar + Olive Oil + Sugar + Lemom Juice + Lemon Rind

Instructions:

1. Cut tofu into 2cm cubes.

2. Marinate with salts and wrap tofu in kitchen towel and use plate to stack above to dry up excess water.

3. Marinate cucumber chunks with pinch of salt to remove excess water and make them crunchy.

4. Fried tofu till sides crispy.

5. Assemble everything and sprinkle chilli powder and serve with salad dressing.

Black Fungus Cucumber Salad

Ingredients:

Japanese Cucumber 日本黄瓜 x 1

Unripe Mango 生芒果 x 1 small

Small Black Fungus 干小黑木耳 x 1 bundle

Ginger Flower 姜花 x 1

Sauce: 

Vietnamese Lemongrass Sauce 越南香茅酱 1 to 2 tablespoons 

Alternate Flavour :

Plum Sauce (酸梅酱) or Yuzu Jam (柚子果酱) with lime (酸杆)

Steps:

1. Cut cucumber into cubes or chunks.

2. Shred unripe mango.

3. Soak dried black fungus and then blanch in hot water.

4. Cut blanched black fungus to about same size as cucumber. 

5. Cut ginger Flower into strips.

6. Mix all ingredients with the sauce. Adjust flavour and may add pinch of sugar or honey if find it too sour.

7. Chill in fridge for an hour before serving.