Asian Cucumber and Tofu Salad
A Life (Time) of Cooking
A Life (Time) of Cooking
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Ingredients

  • ingredients
  • 300 g tofu
  • 1 cup rice wine
  • 2 tspn black vinegar
  • 200 g carrots, julienned
  • 100 g daikon radish
  • 500 g Lebanese cucumbers, julienned
  • 1 medium onion, sliced thinly
  • 6 tspns good white vinegar
  • 6 tspns sugar
  • 200 g pickled lotus stem (or use dried lotus root stems, soaked, rinsed and patted dried)
  • small handful of mint
  • small handful Thai Basil
  • 10 g Vietnamese Mint
  • 1 small red chilli, deseeded and chopped finely (or to taste)
  • 1 clove garlic, chopped finely
  • 0.5 tspn toasted sesame oil
  • dressing
  • 0.5 tspn light miso
  • 5 tspn lime juice
  • 5 tspn sugar
  • 2 cloves garlic, minced
  • 1 small red chilli, deseeded and chopped finely (or to taste)
  • 1 tspn mild curry powder
  • ground black pepper
  • garnish
  • 1 medium onion, sliced thinly
  • 3 cloves garlic
  • 100 g roasted cashew nuts
  • bunch coriander leaves, chopped
  • recipe notes and alternatives
  •  
  • If liked, Chinese mushrooms can be added to this salad. Use
  • 8 Cloud’s Ear fungus
  • 4 g moss fungus
  • 10 g dried black Chinese fungus
  • Soak them for 20 minutes Drain well, slice any large cloud’s ear and black mushrooms and add to the salad. Mix well.

Instructions

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