This is an easy side-dish to make from zucchini "noodles"; and kitchen-friendly especially in the hot summer days when you want to spend less time behind the stove. As each ingredient is finely julienned to thin strips, they cook almost instantly, either with a brisk sauté or quick blanching.
If you prefer to have it all raw, you can. However, a lot of Chinese salad-type dishes e.g. Luffa (Loofah) Salad do not recommend entirely raw food due to the "cooling" properties of raw food. In Chinese food therapy, consuming raw food regularly when one has a heaty (yang) body-type will not be an issue but when one has a more "cooling" (yin) inner body-system, it is best to cook the ingredients slightly. Another reason to cook it, is to prevent the possible contamination of consuming raw ingredients/food.
- 1 block organic extra firm tofu, sliced to fine strips
- 2 dried woodear mushrooms, rehydrated in warm water till it expands and softens, then finely sliced to fine strips
- 1 organic zucchini, julienned using julienne peeler