Green Fig And Tofu Salad Goi Va Tron Dau Hu Recipes

YOUNG JACKFRUIT AND TOFU SALAD: GOI MIT DAU HU

Young Jackfruit and Tofu Salad: Goi Mit Dau Hu image

Provided by Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 bird's eye chile, finely sliced
2 tablespoons sugar
3 tablespoons warm water
3 teaspoons pineapple juice
2 tablespoons soy sauce
1 young green jackfruit, sliced into quarters
7 ounces/200 g crisp fried silken tofu, finely sliced
1 carrot, julienned
6 fresh mint leaves, sliced
6 fresh Asian basil leaves, sliced* (See Cook's Note)
6 perilla leaves, sliced*
1 tablespoon toasted sesame seeds
1/2 tablespoon fried Asian shallots* (See Cook's Note)
Fresh coriander (cilantro) sprigs, for garnish

Steps:

For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.
Place the jackfruit into a large pot and cover with water. Bring the water to the boil and cook for 45 minutes. Remove the jackfruit, peel and then tear into strips. In a mixing bowl, combine the jackfruit strips, tofu, carrots, fresh mint, Asian basil, perilla leaves, sesame seeds, and shallots and dress with 4 tablespoons salad dressing. Transfer to a serving plate and garnish with coriander.

YOUNG JACKFRUIT SALAD WITH TOFU: GOI MIT DAU HU

Young Jackfruit Salad with Tofu: Goi Mit Dau Hu image

Provided by Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 18

Ingredients

Dressing
2 tablespoons sugar
4 tablespoons lime juice
1/2 teaspoon sesame oil
2 tablespoons light soy sauce
1 garlic clove, finely diced
1 chilli, finely diced
5 1/4 ounces tinned young jackfruit, rinsed in cold water and cut into small pieces
3 1/2 ounces firm tofu, fried and thinly sliced
Small handful bean sprouts
Small handful watercress
5 mint leaves, sliced
5 perilla leaves, sliced
5 Vietnamese mint leaves
1 teaspoon fried red Asian shallots
1 teaspoon crushed roasted peanuts
1/2 teaspoon toasted sesame seeds
1 chili, sliced, for garnish

Steps:

To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. Add sesame oil, garlic and chilli, stir then set aside.
In a large mixing bowl toss the jackfruit, tofu, bean sprouts, watercress, mint, perilla, Vietnamese mint, fried shallots, roasted peanuts, sesame seeds, and add 3 tablespoons of the salad dressing. Toss the salad combining all the flavors together.
Transfer to a salad bowl and garnish with sliced chili.

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