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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 discolouring. 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.
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Young Jackfruit and Tofu Salad: Goi Mit Dau Hu
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