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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.