Banh Mi Salad
Ingredients
For the Croutons
- 3 ounces baguette, cut into cubes (about 2 cups)
- 1 tablespoon canola oil
For the Dressing
- 1/4 cup mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon rice wine vinegar
- Salt and freshly ground black pepper, to taste
FOR THE TOFU
- 1 block firm tofu (15 ounces)
- 4 tablespoons cornstarch
- 3 tablespoons canola oil
For the Salad
- 1 English cucumber, cut into half moons
- 1/4 teaspoon salt
- 1/2 teaspoon extra fine sugar
- 1 tablespoon rice wine vinegar
- 1 medium carrot, shredded
- 2⁄3 cup fresh cilantro leaves (about 1 small bunch cilantro)
Instructions
- Preheat oven to 375 degrees. To make the croutons, toss the baguette cubes with the canola oil and arrange on a rimmed baking sheet. Bake until lightly browned and crisp, about 8 minutes. Let cool. To make the dressing: Combine the mayonnaise, sriracha, and rice vinegar in a mixing bowl, and whisk. Cover and refrigerate until ready to serve. To make the tofu: Cut the tofu crosswise into ½-inch-thick slabs. Cut the slabs in half to create squares. Cut the squares in half diagonally to create triangles. Salt the tofu to taste, then dredge in the cornstarch to coat, shaking off excess. Heat the oil in a large, nonstick skillet set over high heat until just smoking. Add the tofu in a single layer, working in batches to avoid crowding the skillet. Cook on one side until pale golden, about 2 to 3 minutes. Flip and cook on the other side until pale golden, about 2 more minutes. Add oil if needed between batches. Transfer the tofu to a baking sheet and keep warm in a low oven until ready to serve. To make the salad: Toss the cucumber slices with the salt, sugar, and vinegar, and arrange on the center of the plate. Surround with the carrots, and arrange about half the cilantro leaves on top. Top with the tofu pieces and croutons, and drizzle the dressing over it. Garnish with remaining cilantro leaves and serve immediately.
