Banh Mi Salad
Recipe:
Banh mi salad with quick pickled veg + tofu
PLANT-BASED | GLUTEN FREE OPTION
Total time: 35 mins
Serves: 2
You went crazy for our Spring Roll Salad; now it's time to try our Banh Mi Salad! This vibrant dish is bursting with bold, fresh flavours, featuring a crunchy mix of veggies, pickles, herbs, and a tangy dressing that captures the essence of a classic Banh Mi.
INGREDIENTS
Pickles:
1 carrot, julienned
½ mooli radish
1 red chilli, thinly sliced
½ teaspoon salt
1 tablespoon sugar
¼ cup rice vinegar
Tofu:
1 block firm tofu, pressed and cubed
2 tablespoons soy sauce or tamari for GF option
1 teaspoon miso paste
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon sugar
½ teaspoon Maggi seasoning
Salad dressing:
2 tablespoons vegan mayo
1 teaspoon sriracha
1 teaspoon sesame oil
Juice of ½ lime
1 teaspoon leftover tofu marinade
Salad:
1 cucumber, peeled and ribboned
½ head white cabbage, thinly sliced
½ cup fresh coriander, chopped
½ cup romaine, chopped
Garnishes:
Crushed roasted peanuts
Crispy shallots
Lime wedge
METHOD
Pickles:
Cut the carrot, mooli, and red chilli for pickling. We like to use a peeler for fine strips of the radish and carrot.
Toss the pickle ingredients together in a bowl, cover with rice vinegar mix, and set aside while preparing the rest.
Tofu:
Mix the tofu marinade ingredients, toss the tofu cubes in, then air-fry at 200°C (400°F) for 20 minutes. Save any leftover marinade.
Salad dressing:
Whisk together the dressing ingredients, using a bit of the reserved marinade for extra flavour.
Salad:
Prepare your salad base by finely cutting up your cabbage, romaine lettuce and coriander.
Using your peeling, create strips of cucumber.
In a large bowl, combine the cabbage, cucumber, romaine, drained pickles and coriander.
Toss with the dressing.
Serve the salad topped with crispy tofu, chopped peanuts and crispy shallots.