ango salad with BBQ tofu /mushrooms
Ingredients - Serves 4
- Sweet and sour Kumquat dressing
- 4 tablespoons of kumquat juice (“nước tắc”)
- 4 tablespoons of sugar
- 4 tbsp soysauce
- 2 teaspoons of minced garlic (“tỏi”)
- 4 teaspoons of minced red long chili (medium spicy)
- A pinch of salt
Salad
- 280 g Mango
- 200 g onion cut in Julienne (“hành tây”)
- 120 g carrot cut in fancy Julienne
- 200 gr BBQ tofu/mushrooms
- 4 stems of Vietnamese basil cut in Jullienne (“húng quế”)
- 20 g of fried sliced garlic (“tỏi”)
- 40 g of fried shallots (“hành tím”)
- 40 g of roasted peanuts
Method
Dressing
- In a bowl add Kumquat juice, sugar and soysauce and salt then stir until the sugar is completely dissolved
- Then add about 2 teaspoons of garlic and 3 to 4 teaspoons of chopped chili. Taste it first, and adjust with salt, chili as your convenience. (If the taste is too strong add 1 tablespoon of water).
Salad
- Use Vietnamese Peeler slicing Mango then Using Fancy Knife or Chopping Knife to cut into small pieces then combine all salad ingredients prepared as above, and mix well.
- Add the salad dressing and toss gently.
- Arrange the salad on a serving plate. Sprinkle with the crushed peanuts, fried shallots and garlic and serve immediately.
BBQ tofu /mushrooms
Ingredients :
- Lemongrass minced 1tbsp
- Ginger Minced 1tbsp
- Sugar 2tsp
- Black Pepper 1tsp
- Chilli or Chilli sauce 1tsp
- Garlic Minced 1tsp
- Tofu 100gr /mushrooms 100gr
- Five Spicy Powder 1 pinch
- Oil 1tbsp
- 1tbsp soysauce
- 1tbsp mushrooms Powder
Method : Mixed well all ingredients together then add 1 tbsp oil in the Last Minutes .Rest 15 minutes
BBQ On the Pan or Wok until Nice colour
