Tofu with Wood Ear Salad
Tofu with Wood Ear Salad
Get this quick and easy vegetarian recipe by Ann Lian from Family Kitchen with Sherson.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 20 minutes
  • Cooking Time 20 minutes
  • Yield 2 servings
  • Salad:
  • 2 Garlic cloves
  • 2 Ginger slices
  • 1 Red chilli
  • 2 tablespoons Cooking oil
  • 2 medium sized square hard Tofu
  • ½ teaspoon Salt
  • 20 grams Wood ear, soaked in water ½ hour
  • ½ Red capsicum, cubed or sliced
  • ½ Japanese cucumber, cubed or sliced
  • Salad sauce:
  • 2 tablespoons roasted ground Black sesame powder
  • 1 tablespoon Light soy sauce
  • 2 tablespoons Coriander leaves, chopped
  • 1 tablespoon Sesame oil
  1. Using a grinder, mince the garlic, ginger and red chilli together
  2. In a mixing bowl, mix the black sesame powder and soya sauce with the minced ingredients, then add the coriander leaves and sesame oil then set aside
  3. Heat a pan with the cooking oil and fry the tofu. Sprinkle salt on both sides and fry until sides are a light brown color then set aside to cool. Once cooled, cut into small cubes
  4. In a separate pot, blanch the wood ear in boiling water for about 2 minutes then run through cold water and tear into bite size pieces
  5. Cut the red capsicum and Japanese cucumber into cubes or slices.
  6. Then toss all the vegetables and tofu together with the sauce in the mixing bowl, serve when well combined

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