Cloud-ear fungus, has little flavour on its own, but soaks up the flavours it's cooked in. It adds great texture to this vegan salad. Cloud-ear fungus is usually sold dried in Asian grocers and requires soaking in hot water before use.
- ¼ cup dried cloud-ear fungus (see note), soaked in hot water for 15 minutes
- 110 gm (⅓ cup) frozen soy beans (peeled; see note)
- 350 gm fresh silken tofu, coarsely crushed with a fork
- 2 long red chillies, finely chopped
- 1 large garlic clove, finely chopped
- 1 tsp finely chopped ginger
- 60 ml (¼ cup) Chinkiang vinegar
- 60 ml (¼ cup) light soy sauce
- 1 tbsp vegetable oil
- 1 tsp sesame oil
- Pinch of sugar
- 1Drain fungus and place in a small saucepan with enough water to cover. Bring to the boil, then reduce heat to medium and simmer until tender (10 minutes). Drain, and refresh under cold running water. Cut into thin strips.
- 2Meanwhile, cook soy beans in a small saucepan of salted water until bright green and tender (2-4 minutes). Drain.
- 3For dressing, whisk half the chilli with remaining ingredients in a bowl until combined.
- 4Spread tofu on a plate, top with black fungus and soy beans, drizzle with dressing and top with remaining chilli.
Cloud-ear fungus is available from select Asian grocers. Peeled frozen soy beans are available from select supermarkets and grocers.
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