Banh Mi Panzanella Salad
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.