Skill level

Average: 2.5 (79 votes)


  • 200 g fish mint stems, broken into 4 cm lengths (or lotus stems)
  • 8 fried tofu cubes
  • 1 handful of chopped mint leaves
  • ½ cup coriander, roughly sliced
  • ½ cup garlic chives, roughly sliced
  • ½ cup red peppers, finely sliced 


  • 3 tbsp light soy
  • 2 tbsp black vinegar 
  • 1 tbsp brown sugar
  • 2 spring onions, sliced
  • ½ tsp dried chilli flakes
  • 3 garlic cloves, diced
  • 4 cm piece of ginger, finely sliced

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


To make the dressing, in a bowl, combine the light soy sauce, black vinegar, brown sugar, spring onion, chilli flakes, garlic and ginger. Stir well and set aside for a few minutes to infuse.

In a large mixing bowl, combine the fish mint stems, tofu, mint, coriander, garlic chives and red peppers. Add the dressing and toss to combine.

Transfer to a serving platter.



• Black vinegar is made from glutinous rice and malt, that is then aged. It has a complex, smoky, rich, malty flavour.