Young Jackfruit And Tofu Salad Goi Mit Dau Hu Recipes

GREEN FIG AND TOFU SALAD: GOI VA TRON DAU HU

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.

YOUNG JACKFRUIT AND TOFU SALAD: GOI MIT DAU HU

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.

BANANA BLOSSOM SALAD WITH TOFU SKIN: GOI BAP CHUOI TAU HU KY

Steps:

• For the dressing: Combine the chile, sugar, water, and soy sauce and mix well. Set aside.
• Peel the outer purple layer of the banana blossom until you reach the heart of the blossom, which should be opaque in color. Reserve one purple leaf along with the small young undeveloped baby bananas.
• Begin to slice the opaque banana blossom transferring it into a bowl of water mixed with 1 tablespoon vinegar to stop the sliced blossom from discoloring. Soak and drain.
• Add the deep-frying oil into a wok or deep fry pan and bring to 320 degrees F/ 160 degrees C.
• Dust each baby banana with potato starch and flash fry them until crisp. Transfer to a kitchen paper-lined tray.
• Once completed, flash fry the tofu skin until crisp and transfer to a kitchen paper-lined tray.
• In a mixing bowl, add the sliced banana blossom, bean sprout, fried baby banana, fried tofu skin, sesame seeds, fried shallots, Vietnamese mint, and 3 tablespoons soy dressing. Toss well.
• Place the reserved purple leaf into a serving bowl with the pointy end sticking out.
• Transfer the salad onto the leaf then garnish with more tofu skin and chile.