Asian

Lemongrass tofu and Vietnamese salad with mango

Name: Lemongrass tofu and Vietnamese salad with mango recipe
Yield: 6
Cuisine: /asian
Ingredients: 500.00 ml mixed herbs (we used mint, coriander and basil); Lime wedges, to serve; 2 lemongrass stalks (inner core only), finely chopped; 2 long red chillies, finely chopped; 4.00 garlic cloves, crushed; 2 eschalots, finely grated; 120.00ml fish sauce; 40.00 ml brown sugar; 40.00 ml peanut oil; 20.00 ml soy sauce; 450g firm tofu, thinly sliced crossways; 20.00 ml caster sugar; 60ml lime juice; 2 birdseye chillies, thinly sliced; 60ml water; 200g dried rice vermicelli noodles; 2 carrots, cut into matchsticks; 2 Lebanese cucumber, cut into matchsticks; 1 baby cos lettuce, leaves separated, larger ones torn, smaller ones left whole; 1 mango, thinly sliced (we used Calypso); 200g red cabbage, thinly shredded using a mandolin

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by Khanh Ong

KHANH ONG, MASTERCHEF

Mar 03, 2023

This colourful Khanh salad is packed with classic Vietnamese flavours.

2 cups mixed herbs (we used mint, coriander and basil)
Lime wedges, to serve

Lemongrass tofu

2 lemongrass stalks (inner core only), finely chopped
2 long red chillies, finely chopped
2 garlic cloves, crushed
2 eschalots, finely grated
1/4 cup (60ml) fish sauce
2 tbs brown sugar
2 tbs peanut oil
1 tbs soy sauce
450g firm tofu, thinly sliced crossways

Nuoc cham dressing

1 tbs caster sugar
1/4 cup (60ml) lime juice
1/4 cup (60ml) fish sauce
2 garlic cloves, crushed
2 birdseye chillies, thinly sliced
1/2 cup (60ml) warm water

Vietnamese salad with mango

200g dried rice vermicelli noodles
2 carrots, cut into matchsticks
2 Lebanese cucumber, cut into matchsticks
1 baby cos lettuce, leaves separated, larger ones torn, smaller ones left whole
1 mango, thinly sliced (we used Calypso)
200g red cabbage, thinly shredded using a mandolin

Method

1.

For the lemongrass tofu, place lemongrass, chilli, garlic, eschalot, fish sauce, sugar, oil, soy sauce and a pinch of salt in a large bowl and stir until sugar is dissolved. Place the tofu onto a shallow tray and pour over the marinade. Set aside for 30 minutes. Heat a large nonstick frypan over medium heat. Drain tofu and cook in batches for 2-3 minutes each side until you get some gnarly caramelisation. Set aside.
2.

For the nuoc cham dressing, place all ingredients in a screw-top jar. Close lid and shake until sugar is dissolved. Check seasoning, dressing should be balanced; sweet, sour, salty with a kick of chilli.
3.

For the Vietnamese salad with mango, cook vermicelli noodles following packet instructions. Drain, cool under cold water and drain well. Transfer to a large bowl with remaining ingredients and gently toss to combine.
4.

Thickly slice tofu and arrange on a serving plate with salad. Scatter with herbs and drizzle with nuoc cham dressing. Serve with lime wedges.