Tofu knots, enoki mushrooms and wood ear fungus 'liang ban' salad 冷拌

Chilled tofu knots, enoki mushrooms and wood ear fungus salad 冷拌

The 15th day of Luna New Year (元宵节, YuanXiao) is known as the day of spring lantern festival. I made a few simple dishes to enjoy with a few of our friends. One of the dishes I made was a chilled ‘liangban’ salad with chewy tofu knots (百页结), tasty enokitake mushrooms (金菇), crunchy wood ears fungus (木耳), green shallot and coriander.

Ingredients

  • 2 handful of tofu knots, soaked in hot water for 2 hours, drained and squeeze out as much liquid as you can
  • 1 handful of wood ear fungus, soaked in hot water for 20 minutes, drained, squeeze out as much liquid as you can, and thinly sliced
  • 1/2 of a enoki mushroom, remove part of the stem so the mushroom needles can be separated and washed
  • 1 tbsp. oyster sauce
  • 2 tbsp. mirin or white wine
  • 1 tbsp. sesame oil
  • white pepper, to taste
  • some coriander, roughly sliced
  • some toasted sesame seeds (to garnish)
  • cooking oil

Method

Bring some cooking oil to medium heat in a frying pan, add wood ear fungus, stir fry briefly for 1-2 minutes; add oyster sauce, toss; add tofu knots, mirin, sesame oil and white pepper; put on a lid and let it cook over medium heat for 5 minutes; turn off heat, add enoki needles, toss; remove from heat, set aside to cool, preferably chilled in the fridge for about 2 hours. Once the it is chilled, toss in the coriander.

Garnish with sesame seeds and serve.

Tofu knots / bean curd knots
Tofu knots / bean curd knots
Tofu knots, rehydrated
Tofu knots, re hydrated
Wood ear fungus - being rehydrated
Wood ear fungus being re-hydrated
Wood ear - sliced
Wood ear fungus – sliced
Needles of a enoki mushroom (enokitake)
Needles of a enoki mushroom (enokitake)
Tofu knots, enoki mushrooms and wood ear fungus 'liang ban' salad 冷拌
Tofu knots, enoki mushrooms and wood ear fungus ‘liang ban’ salad 冷拌

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