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     Title: Banh Mi Panzanella
Categories: Vietnamese, Fusion, Tofu, Salads
  Servings: 4

           Tofu:
      1 lb Extra-firm tofu; cut into
           - 1" cubes and dried
      2 tb Fresh lemongrass; minced
      2 tb Low-sodium soy sauce
      2 tb Honey
      2 tb Asian fish sauce
      1 tb Vegetable or canola oil
           Hoisin-Honey Sauce:
      1 tb Hoisin sauce
      1 tb Rice wine vinegar
      1 tb Honey
    1/2 tb Toasted sesame oil
    1/2 tb Low-sodium soy sauce
           Chili Mayonnaise:
    1/4 c  Mayonnaise
      3 tb Sriracha
      1 tb Rice wine vinegar
           Salad:
    1/2    Stale French baguette loaf;
           - cubed
      1    Cucumber;
           - thinly sliced crosswise
      2    Jalapenos; stemmed, seeded,
           - thinly sliced crosswise
    1/3 c  Cilantro leaves &
           - tender stems
           Vietnamese Pickled Carrots
           - and Daikon (do chua)

The flavors of banh mi in panzanella form.

Tofu:

Transfer tofu to a large zipper-lock freezer bag. In a small bowl,
whisk together lemongrass, soy sauce, honey, and fish sauce. Pour
marinade over tofu, press out all air from the bag, seal, and
refrigerate for at least 30 minutes or overnight, turning once
halfway through marinating time.

Drain tofu and pat dry with paper towels. In a large nonstick
skillet, heat oil over medium-high heat until shimmering. Add tofu
and cook, turning, until crispy. Set aside.

Hoisin-Honey Sauce:

In a medium bowl, whisk together hoisin, rice wine vinegar, honey,
sesame oil, and soy sauce. Set aside or refrigerate until ready to
use.

Chili Mayonnaise:

In a medium bowl, whisk together mayonnaise, Sriracha, and rice wine
vinegar. Set aside or refrigerate until ready to use.

Salad:

In a large bowl, combine tofu, bread, cucumber, jalapenos, cilantro,
and drained pickled vegetables. Drizzle with hoisin-honey sauce and
toss again to coat. Transfer salad to serving plate, drizzle with
chili mayo and serve.

Note:

To dry tofu, line a rimmed baking sheet with paper towels. Place tofu
cubes on top in a single layer. Cover with another layer of paper
towels and press gently to remove excess moisture. If using fresh
bread instead of stale, cut into cubes and bake at 300°F until firm
and lightly browned, about 20 minutes.

Recipe by Morgan Eisenberg

Recipe FROM: Serious Eats

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