Recipe courtesy of Luke Nguyen
Young Jackfruit and Tofu Salad: Goi Mit Dau Hu
Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 10 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

Dressing:
  • 1 bird's eye chile, finely sliced
  • 2 tablespoons sugar
  • 3 tablespoons warm water
  • 3 teaspoons pineapple juice
  • 2 tablespoons soy sauce
Jackfruit Salad:
  • 1 young green jackfruit, sliced into quarters
  • 7 ounces/200 g crisp fried silken tofu, finely sliced
  • 1 carrot, julienned
  • 6 fresh mint leaves, sliced
  • 6 fresh Asian basil leaves, sliced* (See Cook's Note)
  • 6 perilla leaves, sliced*
  • 1 tablespoon toasted sesame seeds
  • 1/2 tablespoon fried Asian shallots* (See Cook's Note)
  • Fresh coriander (cilantro) sprigs, for garnish

Directions

Dressing:

For the dressing: Combine the chile, sugar, water, pineapple juice, and soy sauce and mix well. Set aside.

Jackfruit Salad:

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.

Cook's Note

*Can be found at specialty Asian markets.

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