Recipe courtesy of Luke Nguyen
Young Jackfruit and Tofu Salad: Goi Mit Dau Hu
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
Ingredients
Dressing:
1 bird's eye chile, finely sliced
2 tablespoons sugar
3 tablespoons warm water
3 teaspoons pineapple juice
2 tablespoons soy sauce
Jackfruit Salad:
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
Directions
- For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.
Jackfruit Salad:
- 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.
Cook’s Note
*Can be found at specialty Asian markets.