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Tofu
Vermicelli Salad
Serve 3
Ingredients
- 50 g cashew nuts, toasted
- 300 g
glass vermicelli or
'dongfen'
- 1 stalk fresh
coriander, chopped
coarsely
- 8 mint leaves, chopped coarsely
- 5
basil leaves, chopped coarsely
- 2 tbsp fish sauce,
- 2 tbsp
soy sauce
- Cut the following into long strands
- 200 g fresh tofu,
- 1 carrot,
- 1 cucumber,
- 20 g young ginger
- 1 stalk spring onion
- 1 fresh red chili
- 4 tbsp lime juice
Method
-
Soak the transparent
vermicelli
with lukewarm water for about 5 minutes, or till
breakable when pulled.
-
Rinse dry.
-
Combine all ingredients,
except tofu, and stir carefully.
-
Add in tofu last and mix
carefully, not to break it too much.
-
Chill for 1 hour.
-
Serve cold.
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Tuna Mango
Salad
(Serve 4)
- 1 small can tuna in oil, drained
- 200 g green mango, shredded
- 1 big onion, shredded
- 1 stalk ginger flower, shredded
- 2 red chili, finely chopped
- Coriander leaves for garnishing
- 2 tbsp chilli sauce
- 1 tbsp lime juice
Mix all and garnish with coriander leaves.
Serve immediately
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