Cucumber And Black Fungus Salad
This Cucumber And Black Fungus Salad is a refreshing, crunchy, tangy and spicy salad that's perfect for a warm summer's day.
Ingredients
- 2 Cucumber
- 1/3 Cup Dry Black Fungus
- 1/2 Cup Fried Tofu Balls
- 1/3 Cup Fried Tofu Skins
- 1/3 Cup Ponzu Sauce
Dressing
- 1/3 Cup Ponzu Sauce
- 1/4 Cup Soy Sauce
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Sesame Oil
- 2 Garlic Cloves Minced
- 1 Tsp Chili Garlic Sauce
Instructions
- Soak the dried black fungus in cold water for 30 minutes or until completely rehydrated.
- In the meantime, remove the cucumber seeds and cut them into 1-inch chunks, pat dry with paper towels.
- Rinse the tofu balls and the tofu sticks in hot water, drain cut them into half.
- Put the tofu balls and the tofu sticks into a pot of boiling water and cook for 2 minutes, drain and pat dry with paper towels.
- Remove the coarse stem from the softened black fungus, and cut it to bite-size pieces.
- Cook black fungus in a pot of boiling water for 2 minutes, drain and pat dry with paper towels.
- Prepare the dressing by mixing all the ingredients.
- Put all cucumbers, black fungus, tofu balls, and tofu sticks into a serving dish, add the dressing and mix well.
Notes
1. Make sure all the salad ingredients are well-drained and pat dried thoroughly with paper towels to avoid diluting the dressing.
2. Removing the cucumber seeds reduces the liquid in the salad.
3.The simplest way to seed a cucumber is to lay it on a cutting board and cut the cucumber lengthwise. Run a spoon gently across the length of the flesh to scoop out the seeds.