Along with TasteVN let’s cook, check out 2 ways to make fresh and delicious tofu skin salad with water lily and chicken thigh mushrooms to add flavor to your family meal. Prepare the ingredients and try your hand at this appealing mixed salad right away!
1. Tofu skin salad with water lily
-
Preparation
15 minutes
-
Cooking
30 minutes
-
Difficulty
Easy
Ingredients for Tofu skin salad with water lily Serves 4
Dried tofu skin 1 piece Banana flower 300 gr Water lily 100 gr Sugar/salt A little Fried shallots 10 gr Roasted peanuts 50 gr Calamondin lime 2 fruits Minced garlic 2 tablespoons Minced chili 1 tablespoon Vinegar 3 tablespoons Vegetarian fish sauce 2 tablespoons
How to choose fresh ingredients
How to choose delicious water spinach
- You should choose water spinach that has bright colors, with light green leaves, firm and shiny, thick stems, not infested and not bruised.
- It is better to choose young water spinach for salads, as the leaves will retain their crispness, fragrance, and be less bitter.
- You should select bunches of water spinach that have few flowers, as they tend to be younger and crisper than those with many flowers.
How to choose delicious banana flowers
- Choose banana flowers that are elongated, look fresh, and when gently squeezed, the outer skin feels firm, not mushy, with a certain crunch indicating freshness.
- Banana flowers should have a deep red color, with a layer of white powder sticking to the outer skin; if they feel solid and heavy, then that is a good banana flower.
How to prepare Tofu Salad with Water Spinach
-
Fry the tofu skin
The tofu skin slices you purchased can be soaked in water to soften, then wash thoroughly. After that, take them out and let them drain.
Heat a pan with oil until the oil is hot, then add the tofu skin and fry until it turns a light golden color and becomes crispy, then remove from the pan.
Tip: Fry the tofu skin over low heat to ensure it turns golden without burning.
-
Making the dressing
Put 3 tablespoons of vinegar and 3 tablespoons of sugar into a bowl, and use a spoon to stir well to help the sugar dissolve faster.
-
Prepare the vegetables
Banana flower should be sliced thinly and long. Clean the water spinach and cut it into short pieces for easy eating.
Tip: If the banana flower is not processed immediately, it can be soaked in a basin of water containing a little salt and lemon juice to prevent it from turning brown.
-
Mix the salad
Put the banana flower and water spinach into a large bowl to prepare for mixing the salad, crush part of the tofu and add it to the mixing bowl. Add fried shallots, roasted peanuts, and pour the vinegar sugar dressing evenly over the mixture to ensure the salad absorbs the dressing.
-
Making the dipping sauce
Add the juice of 2 calamondin limes, 1 tablespoon of sugar, and 2 tablespoons of vegetarian fish sauce into a bowl, and mix the ingredients well. Add chopped chili and minced garlic, mix well, and it is ready to serve.
-
Final product
The salad after completion has an eye-catching color from the golden fried tofu skin, banana flower, and the green color of water lily. When eaten, you will feel the crunchiness of the tofu skin and the shredded banana flower, the salad mixed with a sweet and sour flavor served with garlic chili dipping sauce is absolutely delicious!
2. Tofu skin salad with chicken thigh mushrooms
-
Preparation
15 minutes
-
Cooking time
15 minutes
-
Difficulty
Easy
Ingredients for Tofu Salad with Chicken Mushroom For 2 people
Chicken mushroom 200 gr Tofu skin 100 gr Carrot 50 gr Cucumber 100 gr Onion 50 gr Chili 1 piece Vietnamese balm 10 gr Lemon juice 50 ml Sugar/salt A little Vegetarian fish sauce 1 tablespoon Roasted peanuts 50 gr
How to choose good chicken mushrooms
- Choose mushrooms with thick stems, bright white color, and brown caps, not soft or mushy.
- The average length of mushrooms is usually 12 – 15cm. Avoid choosing mushrooms longer than 15cm, as they tend to be spongy and lack flavor.
- Choose mushrooms that have a natural mushroom aroma; fresh chicken mushrooms typically emit a distinctive scent similar to almonds. Do not choose mushrooms that smell spoiled or musty, as these have been stored for too long.
How to prepare Tofu Salad with Chicken Mushroom
-
Preparation of chicken mushrooms
After buying chicken mushrooms, you should wash off all the dirt on the mushroom stems with clean water, then use a knife to slice the mushroom lengthwise into bite-sized pieces.
Tip:
- Depending on the size of the mushroom, you can cut it lengthwise into 4 or 6 pieces; do not cut too thinly as the mushrooms may break easily.
- To clean the mushrooms, you can soak the chicken mushrooms in water mixed with a little salt for about 5 – 10 minutes; however, do not soak for too long as the mushrooms will lose their natural flavor.
See details: How to properly prepare chicken mushrooms, crunchy and delicious
Boil a pot of water on high heat until it boils, then drop all the mushrooms in to cook for about 2 minutes before removing them. Wait until the mushrooms cool down a bit, then use your hands to squeeze out the excess water from the mushrooms.
-
Prepare tofu skin
The tofu skin in slices can be soaked in a basin of water for a few minutes to soften, then rinse clean.
Heat a pan with oil, and when the oil is hot, drop the tofu skin in to fry until golden brown on low heat. When the tofu pieces turn light yellow, they can be removed and drained of oil. Cut into small bite-sized pieces.
Tip
- Wait until the tofu piece is dry before adding it to the frying pan to avoid oil splatter.
- Do not fry the tofu skin for too long, as it can become dry or burnt. Tofu skin cooks very quickly to a golden color.
-
Preparation of vegetables
Carrots should be peeled clean, cut into long thin strips. Cucumbers can be sliced lengthwise into 4 parts, then remove the seeds, and cut into small strips suitable for eating.
For chili peppers, remove all the seeds from the inside and then cut into thin strips. Onions should be peeled and then cut into long, thin strips suitable for eating. Finally, just chop the washed Vietnamese coriander into small pieces.
Tip for you
- Soaking cucumbers in ice water will help them stay crunchy and taste better.
- Soaking onions in ice water will quickly reduce their pungent smell.
- You can mix carrots with a little sugar to make them crunchier.
-
Making the salad dressing
In a bowl, sequentially add 50ml of lemon juice, 3 tablespoons of sugar, 1 tablespoon of vegetarian fish sauce, 1/2 teaspoon of salt, and mix well to help the mixture dissolve.
Place a pan on the stove, add the salad dressing mixture, and stir well over medium-low heat until the mixture comes to a boil and thickens slightly, then you can turn off the heat.
-
Mixing the salad
Prepare a large bowl to mix the salad, sequentially add onion, carrot, cucumber, bell pepper, tofu skin, Vietnamese coriander, and the salad dressing, mixing well to ensure the ingredients absorb the dressing evenly.
Add 50g of roasted peanuts, mix well, and you’re done!
Tip: You should wait until the dressing has completely cooled before mixing to avoid the heat cooking the ingredients.
-
Finished Dish
The tofu skin salad with chicken thigh mushrooms is incredibly simple to make, taking just a few minutes to prepare a visually appealing appetizer with the natural colors of carrots, cucumbers, tofu skin, and more, combined with the mild aroma of Vietnamese coriander and the sweet-sour taste of the rich salad dressing. Try it today!
See more
With 2 recipes for tofu skin salad with water spinach and chicken thigh mushrooms that TasteVN just shared with you, your family will surely love it, so try making it and enjoy it with your family! Wishing you success with your own dish!
*Refer to images and recipes from the YouTube channel: Bà Mẹ Quê, TasteShare
