Name: Tofu "Banh Mi" Salad with Pickled Veggies, Croutons & Spicy Mayo
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 heads butter (Boston) lettuce; 3 medium carrots; 1 small bunch cilantro; 1 ½ English cucumbers; 3 (340 g) pkgs extra firm tofu; 1 ½ limes; 1 ½ bunches radish; 6 slices sourdough bread; black pepper; brown sugar; chili-garlic sauce; cornstarch; extra virgin olive oil; mayonnaise; rice vinegar; salt

Tofu "Banh Mi" Salad with Pickled Veggies, Croutons & Spicy MayoTofu "Banh Mi" Salad with Pickled Veggies, Croutons & Spicy Mayo — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 heads butter (Boston) lettuce

3 medium carrots

1 small bunch cilantro

1 ½ English cucumbers

3 (340 g) pkgs extra firm tofu

1 ½ limes

1 ½ bunches radish

6 slices sourdough bread

black pepper

brown sugar

chili-garlic sauce

cornstarch

extra virgin olive oil

mayonnaise

rice vinegar

salt

Instructions

Preheat oven to 230°C (450°F).

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a large baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Shave cilantro leaves off the stems; discard stems and mince the leaves. Place in a medium bowl along with vinegar, sugar, and salt, then whisk to combine the pickling liquid.

Trim and halve cucumbers lengthwise, then cut crosswise into thin half-moons. Add to the bowl with the pickling liquid.

Trim and halve radishes, then slice crosswise into thin half-moons. Add to the bowl.

Peel, trim, and coarsely grate carrots. Add to the bowl, stir combine, and set aside.

Medium dice tofu; place in a large bowl. Sprinkle with cornstarch, salt, and pepper, then gently stir to coat. Wipe baking sheet dry with paper towels, then return tofu to the baking sheet and spread out in an even layer. Drizzle with oil. (Reserve bowl for later use.)

Place baking sheet in the oven and roast, stirring halfway through, until tofu is golden, 15-18 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, cut bread into 1-inch cubes.

Once the skillet is hot, add oil and swirl to coat the bottom. Add bread cubes and cook, stirring occasionally, until croutons are golden and toasted, 4-5 minutes. Remove from heat.

Meanwhile, place mayo, chili-garlic sauce, and water in a small bowl. Stir to combine the spicy mayo and set aside.

Juice limes into the reserved bowl. Add additional mayo, sugar, salt, and pepper, then whisk to combine the dressing.

Just before serving, chop (or tear) lettuce into bite-sized pieces. Add to the bowl with the dressing and toss to coat.

To serve, divide dressed lettuce between plates or bowls. Top with pickled veggies, tofu, and croutons, then drizzle with spicy mayo. Enjoy!

Open this recipe in Flambette