Photograph of the finished Vegetarian Tonkin Jasmine Salad

Vietnam · Gỏi bông thiên lý chay

Vegetarian Tonkin Jasmine Salad

30 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tonkin jasmine flowers Tonkin jasmine flowers 1.3 lb
  • Photograph of Tofu Tofu 1.1 lb
  • Photograph of Carrot Carrot 1.2
  • Photograph of Lime Lime 4
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Chilli Chilli 8
  • Photograph of Roasted peanuts Roasted peanuts 3.5 oz
  • Photograph of Herbs Herbs 3.5 oz
  • Photograph of Oil Oil ½ cup

Method

  1. 1 Blanch the jasmine flowers for exactly 20 seconds, then soak them in ice water; blanching them for longer will cause the petals to fall apart and lose their unique fragrance.
  2. 2 Fry the tofu sticks for 4 minutes until golden brown, then drain off the excess oil.
  3. 3 Grate the carrots into shreds, toss with a little salt for 5 minutes, then squeeze out the excess water.
  4. 4 Make the dressing by mixing soy sauce, lime juice, sugar, and chopped chili peppers.
  5. 5 Gently mix for exactly two turns, then sprinkle in the roasted peanuts and herbs, and stir vigorously until everything is fluffy and crushed.
Start cooking