Recipe courtesy of Luke Nguyen

Green Fig and Tofu Salad: Goi Va Tron Dau Hu

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  • Level: Easy
  • Total: 45 min
  • Prep: 25 min
  • Cook: 20 min
  • Yield: 4 servings
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1 bird's eye chile, finely sliced

2 tablespoons sugar

3 tablespoons warm water

2 tablespoons soy sauce

1 tablespoon pineapple juice

5 green figs

10 1/2 ounces/300 g fried tofu, finely sliced

3 tablespoons sesame seeds, toasted

Pinch freshly ground black pepper

10 fresh green mint leaves, roughly sliced* (See Cook's Note)

10 fresh Vietnamese mint leaves, roughly sliced*

5 perilla leaves, roughly sliced*

5 fresh fish mint leaves, roughly sliced*

5 sawtooth coriander leaves, roughly sliced*

1 long chile, julienned

4 tablespoons roasted peanuts, finely crushed


  1. For the dressing: Combine the chile, sugar, warm water, soy sauce, and pineapple juice and mix well. Set aside. Place the green figs into a large pot and cover with water. Bring the water to the boil and cook for 20 minutes. Remove the figs, peel, then cut in half and finely slice. In a mixing bowl, combine figs, tofu, fresh herbs, sesame seeds, black pepper and dress with 4 tablespoons salad dressing. Garnish with fresh chile and peanuts.

Cook’s Note

*Can be found at specialty Asian markets.

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