Ingredients
- For the pickled vegetables:
- 1 medium carrot, julienned (1 cup)
- 1/2 medium daikon radish, julienned (1 cup)
- 1-2 green chilli, sliced on diagonal
- 1/4 cup Obento rice wine vinegar
- 1/2 cup water
- 2 tbsp caster sugar
- 1/2 tbsp salt
- For the tofu:
- 500g-firm tofu, cut into 1.5cm slices and drained on paper towels for 30 minutes
- Zest of 1 lime
- 2 large cloves garlic, minced
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp honey
- 1 tbsp Squid brand fish sauce
- 1 tsp white pepper
- 1-2 tbsp vegetable or canola oil, for frying
- For the salad dressing:
- 2 tbsp Lee Kum Kee Premium Soy Sauce, 2 tsp Worcestershire sauce, 1/2 tsp sugar (OR 3 tbsp Maggi seasoning)
- 2 tbsp Yeo's sesame oil
- For the spicy mayo:
- 1/4 cup Kewpie Mayonnaise
- 1-2 tbsp Lee Kum Kee Chiu Chow Chilli Oil
- For the salad:
- 1 baby cos lettuce, leaves separated
- 1 cup cabbage, finely sliced on a mandolin
- Large handful coriander, picked
- Large handful mint, picked
- 1-2 Lebanese cucumber, sliced
- Large handful baby roma tomatoes
- 1-2 spring onion, green stems, finely sliced
- 1 long red chili, sliced
- Lime wedges, to serve
- *** To make vegetarian: omit fish sauce and Worcestershire sauce
- *** To make vegan: omit Kewpie mayonnaise
Method
- Make the pickled vegetables ahead of time: Combine the rice wine vinegar, water, sugar, and salt in a medium jar, stir to dissolve. Add the carrot, daikon and green chilli. If the liquid doesn’t cover the veggies, add extra tablespoons of water and vinegar as necessary. Let chill for at least an hour, or store in the fridge for up to a week.
- For the Tofu: Transfer tofu to a large ziploc bag. In a small bowl, whisk together lime, garlic, soy sauce, honey, fish sauce and white pepper. Pour marinade over tofu, press out all air from the bag, seal, and refrigerate for at least 30 minutes, turning once halfway through marinating time.
- Make the salad dressing: Combine the dressing ingredients and stir to dissolve the sugar.
- Make the spicy mayonnaise: Combine the Kewpie mayonnaise and Chilli chow.
- Drain tofu and pat dry with paper towels. In a large non-stick pan, heat oil over medium-high heat until shimmering. Add tofu and without moving the tofu slices around too much, let them cook for 1-2 minutes per side until they’re deeply golden brown and caramelized around the edges.
- To assemble: Place a mound of dressed cabbage and lettuce leaves in a bowl, and dress with salad dressing. Add fresh herbs, tomato, crunchy cucumber, and pickled vegetables. Add slices of warm tofu, and garnish with spring onions and red chilli. Serve with extra salad dressing, spicy mayo, pickles, salad items and fresh lime wedges.
- To eat: Break up the tofu and mix together with the salad items, adding extra dressing, fresh chilli, pickle and spicy mayo to taste. Load a generous serve of salad onto a lettuce leaf, wrap together, and take the biggest bite you can!
Product used in recipe
- Obento - Rice Wine Vinegar
- Lee Kum Kee - Premium Soy Sauce
- Squid Brand - Fish Sauce
- Kewpie - Kewpie Mayonnaise
- Lee Kum Kee - Chiu Chow Chilli Oil
- Yeo's - Pure Sesame Oil
