Vietnamese · Lunch
Banana Blossom Salad with Fried Tofu
A Vietnamese-style salad of shredded banana blossom, carrot, and herbs tossed in a tangy lime dressing with soy sauce, topped with cubes of cornstarch-dusted fried tofu and crushed peanuts. The tofu is fried until crisp-shelled, contrasting the crunchy raw vegetables and bright, herbaceous flavors.
$5
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
419Calories
16.1gProtein
28.2gFat
28.8gCarbs
9.8gSugar
8.1gFiber
933mgSodium
0mgChol
3.8gSat Fat
575mgPotassium
178mgCalcium
3.5mgIron
0mcgVitamin B12
17mgVitamin C
vegetarian
low-calorie
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegan
Instructions
1
Prep
Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 3/4-inch cubes. Toss cubes in cornstarch until evenly coated, shaking off excess.
2
Fry
Heat vegetable oil in a small skillet over medium-high heat and fry tofu cubes for 4 to 5 minutes, turning occasionally, until golden and crisp-shelled on every side.
3
Drain
Lift tofu onto a paper-towel-lined plate to drain briefly so the crust stays crisp rather than greasy.
4
Whisk
In a small bowl, whisk together lime juice, soy sauce, sugar, and sliced chili until sugar dissolves completely.
5
Plate
Combine banana blossom, carrot, cilantro, mint, and shallot in a bowl, pour dressing over, toss until coated, pile onto a plate, top with warm tofu, and scatter peanuts and scallion before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g firm tofu block
- 4 tbsp4 tbsp cornstarch
- 6 tbsp6 tbsp vegetable oil, for frying
- 1 1/2 cup150g banana blossom
- 1/2 cup60g carrot
- 4 tbsp4 tbsp cilantro leaves
- 2 tbsp2 tbsp mint leaves
- 2 tbsp20g shallot
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sugar-white
- 11 fresh chili
- 2 tbsp20g roasted peanuts
- 2 tbsp2 tbsp scallion
