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Seaweed, Mushroom & Tofu Salad

Seaweed, Mushroom & Tofu Salad

Author: Thomas
Vietnamese-inspired mushroom salad with toasted seaweed, crunchy carrots, cucumber, banana flower, and a delicious sweet and spicy lime dressing!
5 from 1 vote
Prep Time 25 mins
Resting Time 2 hrs
Course Salad
Cuisine Vietnamese
Servings 2


  • 1 tablespoon oil
  • 3 cups sliced mushrooms I used oyster mushrooms
  • 1 teaspoon soy sauce
  • 1 and ½ sheet of nori cut into 2-inch pieces
  • 1 small carrot cut into matchsticks
  • 1 piece of fried tofu thinly sliced
  • ½ cup banana flower or use mung bean sprouts
  • ½ cucumber thinly sliced into ribbons, or spiralized
  • 6-8 leaves Thai basil


  • 2 tablespoon soy sauce
  • 2 tablespoon lime juice
  • 2 tablespoon 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 tablespoon 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.
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