Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, black fungus and five spice tofu with mung bean vermicelli. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Black fungus and five spice tofu with mung bean vermicelli is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Black fungus and five spice tofu with mung bean vermicelli is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can cook black fungus and five spice tofu with mung bean vermicelli using 22 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Black fungus and five spice tofu with mung bean vermicelli:

1. Take 200 g mung bean vermicelli
2. Prepare 90 g black wood ear fungus
3. Get 3 tbsp vegetable oil
4. Take 220 g five spice tofu, finely sliced into thin strips
5. Make ready 500 g wombok cabbage, finely sliced
6. Make ready 1/2 cup finely sliced chinese shallots
7. Prepare 1/2 cup coriander leaves, torn
8. Get 1/2 cup thai basil leaves, torn
9. Take 1/2 cup mint leaves, torn
10. Prepare 1/2 cup Vietnamise mint leaves, torn
11. Make ready 2 tbsp sesame seeds, toasted
12. Get Sea salt
13. Prepare Asian Dressing:
14. Make ready 2 cm piece of ginger, peeled and grated
15. Prepare 1 tbsp soy sauce
16. Take 1 tbsp extra virgin olive oil
17. Prepare 1/2 long red chilli, finely chopped
18. Get 1 garlic clove, grated
19. Prepare 1 tbsp black vinegar
20. Make ready 1 tsp caster sugar
21. Get 1 tbsp sesame oil
22. Make ready 1 tsp sea salt

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Steps to make Black fungus and five spice tofu with mung bean vermicelli:

1. To make the dressing: - - Combine the ingredients in a small bowl. Mix well. Adjust the vinegar, sugar, sesame oil and salt accordingly until you achieve the right balance
   1. Soak the mung bean vermicelli in boiling water for about 5 minutes. Drain. Bring a pot of water to the boil. Add a pinch of salt and blanch the vermicelli for 1-2 minutes to fully soften. Drain and refresh under cold running water.
   1. Soak the black fungus in hot water for about 15 minutes. Drain and dry slightly with tea towel to remove excess moisture.
   1. Carefully pick through the fungus to remove any hard stems or debris and tear larger pieces in half.
2. Heat the vegetable oil in a frying pan or wok, add fungus with a tsp of salt and stir fry for 3 minutes. You will hear the fungus crackle and pop in the pan, which is normal.
   1. Combine the black fungus, vermicelli, tofu, wombok cabbage, chinese shallot and herbs.
   1. Transfer to a large serving bowl, pour over the dressing and toss gently. Top with the sesame seeds.
   

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