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Green Fig and Tofu Salad: Goi Va Tron Dau Hu
Recipe courtesy Luke Nguyen
- Total Time:
- 45 min
- Prep:
- 25 min |
- Inactive Prep:
- -- |
- Cook:
- 20 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- DRESSING:
- 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*
- 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
- *Can be found at specialty Asian markets
Directions
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.
© Recipe courtesy Luke Nguyen