Young Jackfruit And Tofu Salad Goi Mit Dau Hu Recipes

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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

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.

GREEN FIG AND TOFU SALAD: GOI VA TRON DAU HU



Green Fig and Tofu Salad: Goi Va Tron Dau Hu image

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 16

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

Steps:

  • 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.

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