Young Jackfruit Salad with Tofu: Goi Mit Dau Hu

Recipe courtesy Luke Nguyen
TOTAL TIME: 30 min
Prep: 30 min
Inactive Prep: --
Cook: --
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • Dressing
  • 2 tablespoons sugar
  • 4 tablespoons lime juice
  • 1/2 teaspoon sesame oil
  • 2 tablespoons light soy sauce
  • 1 garlic clove, finely diced
  • 1 chilli, finely diced
  • 5 1/4 ounces tinned young jackfruit, rinsed in cold water and cut into small pieces
  • 3 1/2 ounces firm tofu, fried and thinly sliced
  • Small handful bean sprouts
  • Small handful watercress
  • 5 mint leaves, sliced
  • 5 perilla leaves, sliced
  • 5 Vietnamese mint leaves
  • 1 teaspoon fried red Asian shallots
  • 1 teaspoon crushed roasted peanuts
  • 1/2 teaspoon toasted sesame seeds
  • 1 chili, sliced, for garnish
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Directions

To make the dressing combine the sugar, lime juice and soy sauce and mix until sugar dissolves. Add sesame oil, garlic and chilli, stir then set aside.

In a large mixing bowl toss the jackfruit, tofu, bean sprouts, watercress, mint, perilla, Vietnamese mint, fried shallots, roasted peanuts, sesame seeds, and add 3 tablespoons of the salad dressing. Toss the salad combining all the flavors together.

Transfer to a salad bowl and garnish with sliced chili.

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