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Black fungus and five spice tofu with mung bean vermicelli Recipe by Santy Coy



  • 200 g mung bean vermicelli

  • 90 g black wood ear fungus

  • 3 tbsp vegetable oil

  • 220 g five spice tofu, finely sliced into thin strips

  • 500 g wombok cabbage, finely sliced

  • 1/2 cup finely sliced chinese shallots

  • 1/2 cup coriander leaves, torn

  • 1/2 cup thai basil leaves, torn

  • 1/2 cup mint leaves, torn

  • 1/2 cup Vietnamise mint leaves, torn

  • 2 tbsp sesame seeds, toasted

  • Sea salt

  • Asian Dressing:

  • 2 cm piece of ginger, peeled and grated

  • 1 tbsp soy sauce

  • 1 tbsp extra virgin olive oil

  • 1/2 long red chilli, finely chopped

  • 1 garlic clove, grated

  • 1 tbsp black vinegar

  • 1 tsp caster sugar

  • 1 tbsp sesame oil

  • 1 tsp sea salt



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