Ingredients
- FOR THE SALAD:
- 6 medium carrots
- 1 medium daikon (Asian white radish- available at most Asian fresh grocery stores and some green grocers)
- 1 large continental cucumber
- 1 bunch coriander – washed well, leaves picked
- 1/3 cup pickled ginger
- 4 tablespoons of roughly chopped peanuts, lightly roasted
- 2 tablespoons white sesame seeds, lightly roasted
- ½ cup of Changs crunchy fried noodles (or deep fried wonton wrappers if you have the time!)
- FOR THE SALAD DRESSING:
- 1 bottle (210 mls) of plum sauce
- 2 teaspoons sesame oil
- 2 tablespoons hoisin sauce (I used Lee Kum Kee brand)
- 1 large lemon - juiced
- 1 teaspoon Chinese five spice powder
- ½ teaspoon ground white pepper
- FOR THE TOFU:
- 1 packet extra firm tofu (around 300g)
- 1 cup Panko bread crumbs ( I used Obento brand)
- 1 teaspoon Chinese five spice powder
- 1 teaspoon salt
- 2 eggs – beaten
- Vegetable oil for frying
- Kewpie Mayonnaise and ABC original chilli sauce to serve.Salt to taste.
Method
- This recipe is based off a traditional Malaysian/Singaporean Lunar New Year dish, “Yee Sang”, signifying abundance. It is made to toss and mix together communally during New Year celebrations with family and friends. I have adapted this dish which is traditionally served with raw sashimi or jellyfish to make it a refreshing yet satisfying meat free meal. I have created a protein packed vegetarian meal, incorporating tofu bites in a delicious Chinese five spice panko breadcrumb coating, which ties in with the five spiced flavoured plum sauce dressing. This is a satisfying and refreshing salad with unique Asian flavours.I have been a bit creative with my entry and made my salad into a dragon to celebrate the Year of the Dragon however this dish is very adaptable and can be made on a smaller scale and more simply presented. Perfect for a simple, yet fresh and nutritious salad. The crunch from the thinly sliced vegetables, delicately fried tofu and crispy noodle and peanut topping works well with the sweetness and tang from the dressing and pickled ginger. The Kewpie mayonnaise and ABC Chilli sauce add an extra flavour dimension to the crunchy tofu bites. This is a dish that can be enjoyed all year around!
- Method for the SALAD:Peel and thinly slice carrots, daikon and cucumber with a julienne peeler into long, thin strips. Avoid the central part of cucumber with the seeds. Place cucumber and daikon onto clean paper towels to drain excess water.Place the julienned vegetables into small separate piles on a serving platter, alternating with the coriander leaves and pickled ginger in between the carrot/daikon/cucumber piles. You can be as creative or as simple as you like here with presentation!Set aside the toasted sesame, peanuts and crunchy fried noodles to sprinkle on top in the final step.
- Method for the SALAD DRESSING:Mix all salad ingredients together and gently heat in microwave safe bowl on High for around one minute to combine all ingredients. Set aside and prepare tofu.
- Method for TOFU:Cut tofu into small bite sized cubes (approximately 3cm x 3cm cubes)Mix together bread crumbs/five spice powder/salt- place mixture in shallow bowl.Beat eggs and place in separate shallow bowl.Coat tofu cubes in egg mixture then transfer to breadcrumb mixture – coat well. Heat oil in frypan to depth of around 2cm to shallow fry tofu cubes.Gently place crumbed tofu cubes into hot oil and turn while cooking until all sides are crisp and golden. Cook in batches, remove to drain onto paper towel. Sprinkle salt to taste.
- THE FINAL ASSEMBLY!Scatter tofu around the platter with the salad components. Sprinkle the salad toppings set aside earlier on top (peanuts, sesame, crunchy noodles). Pour half of the dressing onto the salad and place the other half aside for people to add to their separate serves according to their taste. Some people like a sweeter, tangier salad, while others may like a more subtle hint of dressing. The final part (and most fun part!) is the mixing of all the salad ingredients together. Traditionally done with chopsticks altogether as a group while calling out all manner of auspicious sayings for health, wealth and happiness for the New Year! For an everyday meal, tongs or salad servers would work just as well! Serve with Kewpie mayonnaise and ABC chilli sauce on the side to dip those crunchy tofu morsels in and enjoy this Meat Free Marvel!
Product used in recipe
- Obento - Panko Breadcrumbs
- ABC - Original Chilli Sauce
- Kewpie - Mayonnaise
