Recipe courtesy of Luke Nguyen
Young Jackfruit Salad with Tofu: Goi Mit Dau Hu
- Level: Intermediate
- Yield: 2 servings
- Total: 30 min
- Prep: 30 min
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
Directions
- 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.