Name: Banh Mi Panzanella Salad
Ingredients: 1 lb Firm tofu (cut into 1" cubes, dried w/paper towel); 2 tbsp Lemongrass (minced); 2 tbsp Soy sauce, low sodium; 2 tbsp Honey; 2 tbsp Fish sauce; 1 tbsp Canola oil; 1 tbsp Hoisin sauce; 1 tbsp Rice wine vinegar; 1 tbsp Honey; 1.5 tsp Toasted sesame oil; 2 tsp Soy sauce low sodium; ¼ cup Mayonnaise; 3 tbsp Sriracha; 1 tbsp Rice wine vinegar; 1 ea Loaf French bread (cubed, lightly toasted); ½ ea Cucumber (thinly sliced); 2 ea Jalapenos (Stemmed, seeded, thinly sliced); ⅓ cup Cilantro leaves & stems; Pickled carrots & daikon; Mixed greens

Banh Mi Panzanella Salad

Print Recipe

Course Salad

Cuisine Asian

Ingredients

For the Tofu

1 lb Firm tofu cut into 1" cubes, dried w/paper towel
2 tbsp Lemongrass minced
2 tbsp Soy sauce, low sodium
2 tbsp Honey
2 tbsp Fish sauce
1 tbsp Canola oil

For Hoisin-Honey Sauce

1 tbsp Hoisin sauce
1 tbsp Rice wine vinegar
1 tbsp Honey
1.5 tsp Toasted sesame oil
2 tsp Soy sauce low sodium

For Chili Mayo

¼ cup Mayonnaise
3 tbsp Sriracha
1 tbsp Rice wine vinegar

For Salad

1 ea Loaf French bread cubed, lightly toasted
½ ea Cucumber thinly sliced
2 ea Jalapenos Stemmed, seeded, thinly sliced
⅓ cup Cilantro leaves & stems
Pickled carrots & daikon
Mixed greens

Instructions

For Tofu

Place cut tofu on a sheet tray lined with paper towels. Cover with paper towels and press gently to remove excess moisture.
Transfer tofu to a zip lock bag. In a small bowl, mix lemongrass, soy sauce, honey & fish sauce. Pour marinade over tofu, marinate overnight.
Drain tofu and pat dry. Heat oil in a non-stick skillet and add tofu and cook until crispy, set aside.

For Salad

Combine tofu, bread, cucumber, jalapenos, cilantro, mixed greens and drained pickled vegetables. Drizzle with hoisin-honey sauce and toss again to coat. Transfer to a salad plate. Drizzle with chili mayonnaise, top with more fresh herbs and chopped nuts.