Nộm Sứa Chay (Vegetarian Jellyfish Salad)
70% chuẩn vị · Vietnamese
A lighter, vegetarian take on jellyfish salad, this version uses crispy fried tofu and a medley of fresh vegetables and herbs to mimic the textures and flavors of the original, using a plant-based dressing.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- King oyster mushrooms200g, thinly sliced
- Firm tofu200g, pressed and cubed
- Cucumber1 medium, julienned
- Carrot1 medium, julienned
- Bean sprouts1 cup
- Vietnamese mint (rau răm)1/4 cup, chopped
- Cilantro1/4 cup, chopped
- Mint leaves1/4 cup, chopped
- Shallots2, thinly sliced
- Vegetable oil2 tbsp, for frying
- Lime juice3 tbsp
- Soy sauce2 tbsp
- Agave syrup or maple syrup1 tbsp
- Garlic2 cloves, minced
- Chili1/2, thinly sliced (optional)
- Roasted peanuts2 tbsp, crushed
- Saltto taste
- Wateras needed
Các bước
- 1
Slice the king oyster mushrooms thinly. Sauté them in a lightly oiled pan until slightly golden and tender, then let cool. This mimics the texture of jellyfish.
- 2
Fry the tofu cubes in vegetable oil until golden brown and crispy. Drain on paper towels and set aside.
- 3
Julienne the cucumber and carrot. Rinse the bean sprouts.
- 4
Prepare the vegan dressing: whisk together lime juice, soy sauce, agave syrup, minced garlic, and chili (if using).
- 5
In a large bowl, combine the sautéed mushrooms, crispy tofu, julienned cucumber, julienned carrot, bean sprouts, chopped Vietnamese mint, cilantro, mint leaves, and sliced shallots.
- 6
Pour the dressing over the salad and toss gently to combine. Let it sit for 5-10 minutes.
- 7
Serve the vegetarian salad in a bowl, garnished with crushed roasted peanuts.
