- 1 tbsp (15ml) oil
- 3 cups sliced mushrooms (I used oyster mushrooms)
- 1 tsp (5ml) soy sauce
- 1 and 1/2 sheet of nori, cut into 2-inch pieces
- 1 small carrot, cut into matchsticks
- 1 piece of fried tofu, thinly sliced
- 1/2 cup banana flower (or use mung bean sprouts)
- 1/2 cucumber, thinly sliced into ribbons, or spiralized
- 6–8 leaves Thai basil
- 2 tbsp (30ml) soy sauce
- 2 tbsp (30ml) lime juice
- 2 tbsp (30ml) maple syrup (or sugar)
- 1 clove of garlic, minced
- 1 small chili, minced
- Heat the oil in a large skillet over medium heat. Once hot, add the mushrooms and sautée for 5-7 minutes, or until cooked. Add the teaspoon of soy sauce and stir to combine. Cook for one more minute. Remove from heat and let it cool.
- In a small saucepan, heat about 3 tbsp of oil over medium heat. Once hot, add a few squares of the seaweed sheet and fry for 10-15 seconds. Remove from the oil and place on a plate lined with kitchen paper towel to remove excess oil. Repeat with the remaining nori sheet pieces.
- Prepare the dressing: in a small bowl, combine the soy sauce, lime juice, maple syrup, minced garlic and chili.
- In a large mixing bowl, combine the sautéed mushrooms, fried seaweed, carrots, tofu, banana flower, cucumber, and basil leaves. Pour in the dressing and stir to coat.
- Serve at room temperature, or chilled for about 2 hours. This salad is best served the same day but will keep for 2 days in the refrigerator.