Chewy Mushrooms and Creamy Tofu Salad
King Oyster Mushroom Delight: How to Make Santali Mushroom and Tofu Salad for a Healthy Meal
Today, we’re making a delightful ‘Santali Mushroom and Tofu Salad’ infused with the fragrant aroma of perilla oil. The combination of chewy king oyster mushrooms and soft, savory tofu creates a fantastic flavor profile. This simple yet elegant dish is perfect as a healthy diet meal or an impressive appetizer for guests. Featuring three colorful varieties of king oyster mushrooms – Baekseon, Sunjeong, and Gonji No. 7 – this recipe offers a feast for the eyes, palate, and body. Let’s dive into this wholesome recipe!
Main Ingredients- King Oyster Mushrooms (Baekseon, Sunjeong, Gonji No. 7) 200g
- 1 block Tofu
- 2 Tbsp Perilla Oil
Seasoning- 5 Scallions
- A pinch of Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Corn Syrup (or Honey)
- 1 Tbsp Sesame Oil
- 1 Cheongyang Pepper
- A pinch of Black Sesame Seeds (optional)
- 5 Scallions
- A pinch of Minced Garlic
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 1 Tbsp Corn Syrup (or Honey)
- 1 Tbsp Sesame Oil
- 1 Cheongyang Pepper
- A pinch of Black Sesame Seeds (optional)
Cooking Instructions
Step 1
Let’s first learn about the stars of our dish: the three types of king oyster mushrooms! ‘Baekseon’, with its white cap and thick stem, is rich in umami and excellent for broths. ‘Sunjeong’, with a yellowish hue, has a strong aroma and abundant functional components, making it suitable for dishes with bold flavors. ‘Gonji No. 7’ is the most common variety, known for its large cap and stem, and its delightfully chewy texture that pairs well with any dish. Today, we’ll use these three mushrooms to add a spectrum of flavors.
Step 2
Next, let’s prepare the tofu. Slice the tofu into thick pieces, about 1.5 cm (or 0.6 inches) thick. Place the sliced tofu on a layer of paper towels to absorb excess moisture. Draining the tofu well is key to achieving a pleasant chewy texture and preventing it from breaking apart during cooking.
Step 3
Tear the prepared king oyster mushrooms (Baekseon, Sunjeong, Gonji No. 7) into bite-sized pieces along their natural lines. Gently rinse them under cold water and shake off any excess water.
Step 4
Now, let’s make the delicious dressing! Finely chop the scallions and mince the Cheongyang pepper after removing the seeds. In a small bowl, combine the chopped scallions, minced garlic, minced Cheongyang pepper, soy sauce, vinegar, corn syrup, and sesame oil. Mix well. Adding a pinch of black sesame seeds will enhance the nutty flavor.
Step 5
Heat 2 tablespoons of perilla oil in a pan over medium-low heat. Pan-fry the drained tofu slices until golden brown on both sides. This allows the nutty flavor of the perilla oil to penetrate the tofu, creating a delicious base.
Step 6
When frying tofu, it’s important not to flip it too often. Let one side become golden brown before carefully flipping it to cook the other side until equally golden. This technique helps the tofu maintain its firm texture and prevents it from crumbling.
Step 7
In the same pan used for the tofu, add the Gonji No. 7 mushrooms and stir-fry them until they appear roasted. Some moisture may release from the mushrooms; continue stir-frying until this moisture evaporates. This process intensifies the chewy texture and savory ‘umami’ flavor of the Gonji No. 7, making them almost meat-like.
Step 8
Now, add the Baekseon mushrooms to the same pan and stir-fry them until they are also lightly roasted. Similar to the Gonji No. 7, roasting them until the moisture dissipates will bring out their chewy texture.
Step 9
Finally, stir-fry the Sunjeong mushrooms in the same way, until roasted. The vibrant yellow color will fade slightly as they cook, but their unique aroma and flavor will remain. Ensure all mushrooms are cooked to a similar chewy consistency.
Step 10
Arrange the golden-brown fried tofu slices attractively on a serving plate. Top with the chewy, stir-fried mushrooms. Drizzle the prepared dressing generously over the dish. Your ‘Santali Mushroom and Tofu Salad’ is now ready to be enjoyed!
