Temperature in the city has sky changed from rainy stormy to hot and humid seemingly overnight. While doing our obligate weekly Chinatown grocery run, we picked up some bamboo shoot, a perfect base a for a refreshing summer salad.
We went for packaged packed shoot instead of raw to save us the headache of cleaning, peeling and cooking it. As for the salad itself, i chopped up some zucchini, cilantro and tofu curds and drenched them in asian seasoning. The beauty of bamboo shoot is that its so mild and takes up any flavour beautifully. I topped mine with some sunflower seeds which complements the sesame oil beautifully.
I newly acquired this bento system from Amazon. After being fed up with leaking tupperware, i finally put down a hefty investment into the Monbento system which promises to be non-leak. The lunch is complete with beast bait, and homemade hummus.
- boiled bamboo shoot, 1 package
- zucchini, 1 medium
- tofu curd, 2 blocks
- cilantro, 1 sprig
- soy sauce, 2 tbsp
- rice vinegar, 2 tbsp
- sesame oil, 1 tbsp
- sugar, 1 tsp
- mix the soy sauce, rice vinegar, sesame oil and sugar
- julienne bamboo shoot, zucchini and tofu curd
- chop cilantro finely
- mix all ingredients
- let sit in the fridge for 1 hour
- remove excess liquid
- season more as needed