CRISPY TOFU BANH MI INSPIRED SALAD
Recipe by the Leek and the Carrot
Even mentioning the Banh Mi name in this recipe is a stretch. I know that. This is a vegetarian salad with neither a pork product nor baguette in sight. However, it is inspired by the classic Vietnamese sandwich by using pickled daikon and jalapeno, cucumbers, cilantro, and a spicy, garlicky dressing to bring a cohesive, balanced dish together.
Serves 4
Takes 30 minutes (not counting the 30 minutes to drain the tofu)
Ingredients:
1 tablespoon canola, sunflower, or other neutral cooking oil
1 tablespoon toasted sesame oil
2 cups shredded daikon
2 tablespoons rice wine vinegar
1 tablespoon sugar
1/2 tablespoon fish sauce
3/4 teaspoon salt, divided
16-ounce firm style tofu (Simple Soyman never fails me), well-drained and cut into planks
1 tablespoon cornstarch
1/4 teaspoon turmeric
1 head iceberg lettuce, finely chopped, or 1/2 pound lettuce mix
1 cucumber, halved and thinly sliced
1/3 cup finely chopped cilantro
Spicy Mayo Dressing
1/2 cup mayonnaise
2 garlic cloves, minced
1 tablespoon rice wine vinegar
1 tablespoon sriracha
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions:
In a large skillet (preferably one that is ceramic or non-stick), heat canola and sesame oils over medium heat.
In a small bowl, combine daikon, vinegar, sugar, fish sauce, and 1/4 teaspoon salt. Stir until the diakon is fully coated with pickling ingredients. Let sit until ready to use.
Cut tofu planks in half (into squares) and then cut those in half diagonally into triangles. In a large bowl, toss tofu triangles with cornstarch, turmeric, and remaining 1/2 teaspoon salt. Place in a single (non-overlapping) layer in the skillet. Cook until browned and crisped on each side, about 5 minutes per side. Remove, cut into strips or cubes, and allow to cool at least 5 minutes.
In another small bowl, whisk together all dressing ingredients. You can also put them in a 1/2 pint mason jar and shake. You will likely have more than you need so start sparingly.
To build your salad, divide lettuce into four bowls. Add cucumbers and drained daikon followed by tofu pieces. Top with dressing and cilantro.