Banh Mi Salad
- Total time
- 55 min
- Serves
- 2-4
Ingredients
- 14 oz extra-firm tofu, cut into 1-inch cubes
- 2 Tablespoons lemongrass paste (or minced fresh lemongrass if you can find it
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons honey
- 2 Tablespoons fish sauce
- 1 Tablespoon neutral-flavored oil
- 1 Tablespoon hoisin sauce
- 1 Tablespoon rice wine vinegar
- 1 Tablespoon honey
- 1/2 Tablespoon sesame oil
- 1/2 Tablespoon low-sodium soy sauce
- 1/4 cup non-fat Greek plain yogurt or mayonnaise
- 3 Tablespoons sriracha
- 1 Tablespoon rice wine vinegar
- 1/2 head Napa cabbage, thinly sliced
- 1 cucumber, cubed
- 1 jalapeno, stemmed and seeded, and thinly sliced
- 1/2 cup cilantro, chopped
- Drained pickled Asian vegetables (carrots & daikon)
- 3 scallions, thinly sliced
Steps
- 1
Mix together the lemongrass paste, soy sauce, honey and fish sauce. Pour over tofu in a plastic bag and marinate for at least 30 minutes up to overnight.
- 2
Drain tofu and pat dry with paper towels. In a large nonstick skillet, heat oil over medium-high heat and add tofu and cook, turning, until crispy. Set aside.
- 3
In a small bowl, whisk together hoisin, rice wine vinegar, honey, sesame oil, and soy sauce. Set aside.
- 4
In another small bowl, whisk together the mayonnaise or yogurt, sriracha and rice wine vinegar. Set aside.
- 5
To assemble the salad, combine tofu, cucumber, jalapenos, cilantro and drained pickled vegetables over thinly sliced Napa cabbage. Drizzle with hoisin-honey sauce and toss to coat. Drizzle with chili mayo/yogurt and serve.
Source: thechoppingblock.com·Own this recipe or photo? Request removal