Vietnamese Mushroom & Tofu Salad

Ingredients

• 1/2 carrot (grated)
• 1/2 small cucumber (grated)
• 1/4 tsp salt
• 2 tbsp oil
• 2 cloves of garlic (minced)
• 12-15 oyster mushrooms (cut into thick strips)
• 1/2 green bell pepper (sliced)
• 1/2 onion (thinly sliced)
• 2.5 ounces fried tofu (cut into strips)
• 1/4 cup thinly sliced red cabbage
• 1/4 cup losely packed Thai basil
• 1/4 cup losely packed chopped cilantro
• 3 tbsp roasted peanuts
• 2 tbsp lime juice
• 1 and 1/2 tbsp sweet chili sauce (or use 2 tsp sriracha)
• 1 tbsp vegan fish sauce (or soy sauce)
• 2 tsp sugar

Instructions

1. 1

   Place the grated carrots and cucumber in a small bowl. Add 1/4 tsp of salt and stir to coat. Let it sit for 15-20 minutes. Next, drain and rinse the carrots and cucumbers and squeeze them between your hands to remove the remaining water. Set aside.

2. 2

   Heat the oil in a large non-stick skillet over medium heat. Once hot, add the garlic and sauté for one minute. Next, add the mushrooms and sauté for 3-4 minutes or until golden brown.

3. 3

   Add the sliced green bell pepper, onion, and tofu, and sauté for another minute. Remove from heat, transfer to a large mixing bowl, and let cool for at least 15 minutes.

4. 4

   Add the grated carrots, cucumber, sliced red cabbage, Thai basil, cilantro, and the dressing. Toss everything until well combined.

5. 5

   Serve immediately at room temperature, or let it chill for 3 hours in the refrigerator. Before serving, top with roasted peanuts.

6. 6

   This salad is best enjoyed the same day but will keep for another day in the refrigerator. Before serving, toss again to coat everything with the dressing.

7. 7

   --- Dressing ---

8. 8

   In a small bowl, stir all of the ingredients together until the sugar has dissolved.