COUNTRY-STYLE SALAD

Preparation Method :

• Add small amount of salt in a pot of water and bring to the boil over high heat.
• Add tofu and boil until done and floated to thee surface. The tofu will have a firm texture.
• Transfer boiled tofu to a mixing bowl, mash into small pieces.
• Dry-fry in a pan over low heat until totally dry. Fragrant and lightly golden. Put aside.
• In another pan, dry-fry black ear mushrooms and shanghai noodles over low heat until done.
• Turn off the heat and transfer to a mixing bowl. In a new pan, dry-fry straw mushrooms and TVP, one at a time, until fragrant and done.
• Remove and transfer to the same mixing bowl. Leave to cool.
• Pour light soy sauce over cooked mushrooms add fried tofu, ground chili, lime juice and salt. Toss to mix well.
• Add ground rice, shallot, spring onion and saw -leaves coriander. Tossing again and top with mint leaves.
• Spoon onto iceberg lettuce leaf and garnish with mint sprig before serving.
• Enjoy with fresh vegetables.