Recipe courtesy of Luke Nguyen
Green Fig and Tofu Salad: Goi Va Tron Dau Hu
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
45 min
Prep:
25 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 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* (See Cook's Note)
  • 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

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.

Cook's Note

*Can be found at specialty Asian markets.

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