@2019 - All Rights Reserved. Add it to the mixture. They turn brown quite quickly so do watch them. Then with the peeler, slowly peel off long ribbons from one end to another. Enjoy. This easy vegan recipe using silken tofu is a quick-to-make appetizer. The tofu (or bean curd) I use for this recipe is pre-cooked five spice tofu. Mother to an angel, avid traveller and Pinot Noir drinker. Season with salt and set it aside. Discard the water. You'll love this belly-warming miso soup during cold wintery nights. Drain the five-spice tofu. Lay the sliced ham flat on the chopping board and cut into thin strips. Leave it for 30 minutes before serving so that the garlic and chilli infuses the dressing. 5-Minute Five-Spice Tofu with Peanut Butter Sauce, What to Eat With Five-Spice Tofu and Peanut Sauce. Boil water in the kettle. Let's make magic happen! I love this tofu. I'm here to show you how to make your salads look stylish! It is extremely popular in Chinese cuisine and a versatile spice. 5-Minute Homemade Vegan Miso Soup With Silken Tofu and Seaweed. With the remaining chilli, slice it down one side to open the chilli to expose the inside. Peel the carrots and white radish and shred it with a mandoline or julienne peeler. Then slice the chilli lengthwise on one side to open it up. When Phen tasted the salad, she was surprised how she could taste the five spice and how it all intertwined so well. 10 ingredients or less, 5-minute recipe, no-cook, refreshing, vegan. Slice the five-spice tofu into thin strips. Rich and fragrant egg tofu slices are pan fried until golden brown. Instead tofu is baked in a delicious Chinese 5-spice marinade – great right out of the oven or store in the fridge for use later in stir-fries, spring rolls, salads or even jook. Drain, rinse under cold running water and drain again. Set the second half aside for the dressing. They turn brown in 5 seconds so watch them closely and remove them quickly. My daughter always waits patiently for that bit and devours it in seconds! Coffee lover, mama of 3 and always entertaining. Stir cornstarch mixture and add to skillet; cook, stirring, until liquid has thickened, about 30 seconds. The creamy peanut butter pairs well with the umami addition of ketchup. Remove softened shitakes from soaking water. Set aside. (You should have about 4 cups.) Make sure you shred them as long as possible. Five spice is a mixture of 5 powdered spices which consists of cinnamon, cloves, fennel, peppercorns, and star anise. Drain the five-spice tofu. In medium bowl, combine tofu, 1 tablespoon soy sauce and five-spice powder; toss gently to coat. Mix the pressed garlic, ketchup, peanut butter, and sriracha sauce. What Ingredients Can I Substitute in the Five-Spice Tofu Recipe? Cut it down lengthwise on one side and scrape off the seeds to reduce the heat. Apart from the deep-fried wonton skin, mix all the ingredients together. Peel the skin off the zucchini. I'm Anna, a food writer who documents kitchen experiments on GarlicDelight.com with the help of my physicist and taste-testing husband, Alex. She said this was like a banh mi without the bun! It only takes 5 minutes and you can add any garnishes to tailor it to your tastebuds. Or replace chopped cilantro with your favorite herb chopped or vegetable grated. Add a dash of sesame oil for extra indulgent miso soup. For example, five spice marinated tofu and savory tofu work well. I would avoid salad dressing like ranch unless you like it mixed with peanut butter. It should be chunky, and it might be hard to stir. Inspired by Shanghai egg and shrimp stirfry, this shrimp and scrambled egg dish is accompanied by extra garlic to add flavor. Avoid silken tofu because it will be challenging to coat with the sauce. Cut the chilli in half (leave the other half for the dressing). Be sure to stick to savory flavors and not sweet. Tofu Puff Salad with Snake Beans and Peanut Butter Dressing, Tofu Skin Salad with Cucumber and Cauliflower, Lotus Root Salad with Pickled Shiitake Mushrooms, Salmon Sashimi Salad with Yuzu Vinaigrette, Tofu Salad with Snake Beans and Peanut Butter Dressing, Vegan Soba Noodle Salad with Yuzu Dressing, Zucchini and Cucumber Salad with Dried Shrimp, Yellow Nectarine Salad with Grilled Halloumi, Yellow Doll Watermelon Salad with Bocconcini, Watermelon and Apple Salad with Tamari Lime Dressing. If you don’t like cilantro or don’t have any, you can skip it. I always slice off the end as its not perfectly shaped. If you think ketchup (tomato sauce) and peanut butter with sriracha sounds odd, don’t knock it until you try it! Or a salad dressing over blanched broccoli. Mix thoroughly to evenly coat the tofu. If you like, you may use fresh shitake mushrooms in place of the dried ones. Slice the Vietnamese ham to the width of about 0.5 cm. Mix the dressing throughout the mixed salad ingredients. An incredibly flavourful Asian salad with traditional Chinese and Vietnamese ingredients. So clever and so easy! Bring a large saucepan of lightly salted water to a … Then sprinkle the top of the salad with the deep-fried wonton skin and season with pepper. Add cinnamon stick and reserved broth mixture; bring to a boil and cook 5 minutes. Peel and press the garlic clove through a garlic press if you have not already. If you don’t like spicy food, skip the sriracha altogether. For you tofu lovers, we have a coupleof tofu salads you may like: Tofu Puff Salad with Snake Beans and Peanut Butter Dressing and Tofu Skin Salad with Cucumber and Cauliflower. In same skillet, heat remaining 2 teaspoons olive oil over medium-high heat. The pork is pounded into a paste, then wrapped very tightly into a cylindrical shape with banana leaves and boiled. I buy the pre-marinated ones from the supermarket. Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates. I love to prepare this dish on busy weeknights to accompany dinner. The Devil Wears Salad. The star of this recipe is the creamy and savory peanut butter sauce. Social media marketing is my jam! Cut the tofu into thin strips, about 1/8 inch (4 mm). Best of all, I can just pick one up from the supermarket and have it any time I want. I like folding my strip in a V shape so when it cooks, it generally stays in that shape. Peel tender portion of stems and cut into 1/2-inch-thick slices. I like slicing them about 1 cm in width and then putting them into a saucepan of hot oil on medium heat for about 5 seconds. Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds. In small bowl, mix together cornstarch and 1 tablespoon cold water; set aside. If you’re not able to find five spice tofu, If you don’t have a mandolin, slice into thin, This salad will yield 4 serves as a side or. Cut the chilli in half. I love to show you delicious salads that don't follow the norm and shines on your centre stage. But if you’re using brick tofu, remember to press the tofu to expel as much water as possible. Add carrots and reserved broccoli and cook, stirring often, until carrots are tender, about 3 minutes. Get the secrets for how find time to cook dinner every night even if you’re super busy and tired. We send delicious emails & hate for you to miss out. Cut tofu into 1-inch cubes, toss with 5 spice powder. If you don’t have five-spice tofu, you can replace it with tofu knots or extra firm tofu. With your knife, scrape off the seeds to help reduce the spiciness. An incredibly flavourful Asian salad with traditional Chinese and Vietnamese ingredients. Feel free to leave it if you do like the heat. With a mandolin or a serrated peeler, shred the peeled carrots and white radish or daikon. Cut into 3/4-inch cubes; pat dry again. Commentdocument.getElementById("comment").setAttribute( "id", "a9f71772f671e68568226e5aee6dca9f" );document.getElementById("c8701b88f6").setAttribute( "id", "comment" ); I’m Anna! Broccoli, with shitake mushrooms, simmered in a spicy sauce, YUM! Perfect for picnics and easy weeknight dinners when you're too sweaty to make complex dishes. We love this Asian inspired salad recipe as it draws on our Chinese and Vietnamese heritage. Add a tablespoon of hot water to the sauce to thin it. Just a hint of heat to elevate the flavours. With the zucchini, I’m looking for a different texture from the carrot and white radish. Add scallions, garlic, ginger, chili paste, anise seeds and reserved shiitakes and stir-fry until fragrant, 30 to 60 seconds. Hi! It is extremely popular in Chinese cuisine and a versatile spice. Drop the strips a few at a time and deep fry them. Or you could use it as a dip for carrot sticks. Meanwhile, drain the tofu and pat dry with paper towels. The addition of the five spice tofu was my spin on lacing the salad with those lovely flavours of cinnamon, cloves and fennel. Add broccoli to boiling water and cook just until bright green and crisp-tender, about 3 to 4 minutes. In large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Five Spice Tofu Salad with Vietnamese Ham. In a small mixing bowl or mason jar, mix the soy sauce, rice wine vinegar, olive oil, fish sauce and sugar together. Mix the soy sauce, rice wine vinegar, olive oil, fish sauce and sugar together. With the spring onion or scallion, chop only the green tops. For this tofu salad recipe you will need a shallow bowl as the dressing is of a watery consistency, so you need a serving bowl that will catch all the liquid. Although when I fed some to Phen, she made a face and told me she wasn’t a fan. Slice the wonton skin into strips of about 1 cm. Place the salad in shallow bowl as the dressing is diluted.