SALAD OF FIVE-SPICE TOFU, POTATO, FRESH BLACK FUNGUS AND NATIVE BUSH MINT
SERVES 4 AS PART OF A SHARED MEAL
1 medium Dutch cream potato (220g), peeled, cut into matchsticks 75g five-spiced pressed tofu (from supermarkets and Asian food shops), finely sliced 1 small carrot, peeled, cut into matchsticks 100g fresh black fungus (from specialty Asian grocers), torn into smaller pieces 1 cup baby spinach leaves 1/2 bunch basil, leaves picked 1/2 bunch coriander, leaves picked 1 tsp native bush mint leaves (substitute 1/2 cup round mint leaves) GINGER DRESSING
6cm piece ginger, peeled, finely chopped 1/4 cup (60g) brown sugar 50ml malt vinegar 50ml tamari 1/2 tsp sesame oil 50ml extra virgin olive oil For the ginger dressing, place the ginger and sugar in a mortar and pestle and…
