Vietnamese Vegan Kissing Salad

Lotus  salad  with BBQ Tofu and Mushroom 

Ingredients - Serves 4

Sweet and sour Kumquat dressing

• 4 tablespoons of kumquat juice (“nước tắc”)
• 4 tablespoons of sugar
• 4 tbsp Nuoc Mam (fish sauce) /(soysacue +1 pinch salt)
• 2 teaspoons of minced garlic (“tỏi”)
• 4 teaspoons of minced red long chili (medium spicy)

Salad

• 150gr lotus stem
• 50 g onion cut in Julienne (“hành tây”)
• 120 g carrot cut in fancy Julienne
• 200gr bbq tofu and Mushroom 
• 10 vietnamese basil leaves
• All different kinds of Mints 50leaves
• 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 vegan  fish sauce/ (soysacue with 1 pinch of salt). Whisk 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 small knife to cut into 5cm and cut a half soaked in salt water with vinegar then remove all the water out
• Add all the salad and meat above into the bowl
• 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 and mushroom 

Ingredients:

• Lemongrass minced 1tbsp
• Ginger Minced 1tbsp
• Sugar 1tbsp
• Black Pepper 1tsp
• Chilli or Chilli sauce 1tsp
• Garlic Minced 1tsp
• Tofu  and mushroom 250gr
• Five Spicy Powder 1 pinch
• Oil 1tbsp
• Soysauce 1tbsp
• Oyster mushrooms powder 1tbsp

Method : Mixed well all ingredients together then add 1 tbsp oil in the Last Minutes .Rest 15 minutes

BBQ on The pan  until the Colour Golden Brown