Nom Hoa Chuoi (Vegetarian Banana Blossom Salad), Made with Monk Fruit Sweetener

Method

1. Peel off the tough outer layers of the banana blossom, keep only the tender part and slice thinly. As each batch is cut, drop it straight into a basin of cold water with a little salt and lime juice or 1 tablespoon vinegar, soak for 15 to 20 minutes, then rinse several times and drain.
2. Peel the carrot and shred it. Wash the cucumber, halve it lengthwise, remove the seeds and shred thinly.
3. Cut 200g tofu into small cubes and fry until golden on all sides over medium heat, then lift out to drain. Wash the bean sprouts and drain.
4. Pick the herb leaves, wash and cut into lengths, rub the skins off the roasted peanuts and crush them, mince the garlic, deseed and mince the red horn chili, and squeeze the limes for juice.
5. Put the drained banana blossom in a large bowl with the carrot, cucumber and bean sprouts. Add 1/2 teaspoon salt and 1 tablespoon kOBE Monk Fruit Blend, toss and leave for 10 minutes to draw out the water, then squeeze gently to drain.
6. Add the fried tofu cubes to the vegetables.
7. Mix the dressing: stir 1.5 tablespoons soy sauce, 1 tablespoon lime juice, 3 tablespoons water, 1 tablespoon kOBE Monk Fruit Blend, 1/2 teaspoon salt and the minced garlic and chili until everything dissolves.
8. Pour the dressing into the bowl, toss gently, add the herbs and 50g crushed roasted peanuts, then arrange on a plate.

Tips

• Dropping each batch of sliced banana blossom straight into salted lime water is what keeps the strands white rather than dark.
• For a lighter result, squeeze the vegetables only gently rather than wringing them dry.
• Dissolve the kOBE Monk Fruit Blend in the lime juice first, where it dissolves faster.
• Let the fried tofu cool completely before tossing, since warm tofu wilts the leaves.
• Scatter the roasted peanuts as the salad goes onto the plate, since tossing them in early leaves them soft.