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Home Dish Black fungus and five spice tofu with mung bean vermicelli

Black fungus and five spice tofu with mung bean vermicelli

Name: How to cook Black fungus and five spice tofu with mung bean vermicelli - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 6 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Black fungus and five spice tofu with mung bean vermicelli

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Ingredient

Food ration :

4 - 6 servings

Cooking time :

30 minutes

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

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

garlic clove, grated

1 tbsp

black vinegar

1 tsp

caster sugar

1 tbsp

sesame oil

1 tsp

sea salt

Cooking instructions

* Step 1

To make the dressing:

* Step 2

Soak the mung bean vermicelli in boiling water for about 5 minutes. Drain. Bring a pot of water to the boil. Add a pinch of salt and blanch the vermicelli for 1-2 minutes to fully soften. Drain and refresh under cold running water.

* Step 3

Soak the black fungus in hot water for about 15 minutes. Drain and dry slightly with tea towel to remove excess moisture.

* Step 4

Carefully pick through the fungus to remove any hard stems or debris and tear larger pieces in half.

* Step 5

Heat the vegetable oil in a frying pan or wok, add fungus with a tsp of salt and stir fry for 3 minutes. You will hear the fungus crackle and pop in the pan, which is normal.