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1
Bring a large pot of water to a boil to blanch the vegetables and tofu sheet.
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2
Blanch the tofu sheet first, add the tofu sheet strips into the boiling water, blanch for 2 minutes.
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3
With a long handle sieve or any similar tool you have on hand, remove the blanched tofu sheet strips into a colander, rinse under cold running water.
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4
Drain well and place into a large mixing bowl.
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5
Add bean sprouts into boiling water, blanch for 30 seconds, remove and rinse under cold running water.
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6
Drain well and place into the large mixing bowl with the tofu sheet strips.
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7
Add carrots and enoki mushrooms if using into the boiling water, blanch for 3 minutes, remove and rinse under cold running water.
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8
Drain well and place into the large mixing bowl with the tofu sheet strips and bean sprouts.
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9
Add the lotus root and black fungus, blanch for 5 minutes until the lotus root becomes tender but still crisp, the black fungus are expanded and soft.
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10
Remove and rinse under cold running water.
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11
Drain well and place into the large mixing bowl with all the other blanched veggies and tofu sheet strips.
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12
Add the cucumber and cilantro into the bowl as well.
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13
In a small bowl, whisk together all the dressing ingredients until well blended.
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14
Pour over the salad, and toss gently with your hands, chopsticks or wooden spatula until well coated and mixed.
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15
Season to taste with more soy sauce, rice vinegar, sugar, sesame oil and red pepper flakes.
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16
Serve or put in an air-tight container and keep in the refrigerator until ready to use.
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17
Note: Blanching these veggies and tofu sheet will kill all the bacterias that can cause food poisoning, and also get rid of some of the bitterness from the raw veggies.
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18
In Chinese cuisine, blanching has been used a lot in daily cooking.
