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19 December 2012,22:04 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Add small amount of salt in a pot of water and bring to the boil over high heat.
  • Add tofu and boil until done and floated to thee surface. The tofu will have a firm texture.
  • Transfer boiled tofu to a mixing bowl, mash into small pieces.
  • Dry-fry in a pan over low heat until totally dry. Fragrant and lightly golden. Put aside.
  • In another pan, dry-fry black ear mushrooms and shanghai noodles over low heat until done.
  • Turn off the heat and transfer to a mixing bowl. In a new pan, dry-fry straw mushrooms and TVP, one at a time, until fragrant and done.
  • Remove and transfer to the same mixing bowl. Leave to cool.
  • Pour light soy sauce over cooked mushrooms add fried tofu, ground chili, lime juice and salt. Toss to mix well.
  • Add ground rice, shallot, spring onion and saw -leaves coriander. Tossing again and top with mint leaves.
  • Spoon onto iceberg lettuce leaf and garnish with mint sprig before serving.
  • Enjoy with fresh vegetables.


  • 2 piece soft tofu
  • 400 grams fresh black ear mushrooms, sliced
  • 400 grams dried shanghai noodles, soaked and cut into small pieces
  • 15 straw mushrooms, coarsely chopped
  • 200 grams textured vegetable protein (TVP) , soaked until tender, squeezed and finely chopped
  • 5 tablespoons light soy sauce
  • 2 table spoons roasted dried hot chili, ground
  • 5 tablespoons lime juice
  • 2 teaspoons sea salt
  • 2 tablespoons ground roasted rice
  • 4 tablespoons shallot, thinly sliced
  • 2 spring onions, sliced
  • 2 saw-leaves corianders, sliced
  • 100 grams mint leaves
  • Mint sprig for garnish fresh vegetables: iceberg lettuce, Chinese cabbage, yard-long bean, sweet basil, minted.

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