Gluten-Free Banh Mi Salad with Lemongrass Tofu

Ingredients

• 1 block Extra-firm tofu
• 2 stalks Lemongrass
• 2 tablespoons Soy sauce (gluten-free)
• 4 tablespoons Rice vinegar
• 2 tablespoons Sugar
• 1 large Carrot
• 1/2 medium Daikon radish
• 1 medium Cucumber
• 1/2 small Jalapeño
• 1/4 cup Cilantro
• 4 tablespoons Vegan mayonnaise
• 1 teaspoon Sriracha
• 8 cups Mixed greens
• 1 tablespoon Sesame oil

Instructions

1. 1Drain the 1 block Extra-firm tofu and pat it very dry with paper towels. Cut the tofu into 1-inch cubes. Finely mince 1 stalk of the Lemongrass. In a medium bowl, combine the cubed tofu with the minced lemongrass and 2 tablespoons of gluten-free Soy sauce. Let this marinate for at least 30 minutes.
2. 2While the tofu marinates, prepare the pickled vegetables. Shred 1 large Carrot and 1/2 medium Daikon radish. In a medium bowl, combine the shredded carrot and daikon radish with 4 tablespoons of Rice vinegar and 2 tablespoons of Sugar. Stir well and let sit for at least 15 minutes.
3. 3Heat 1 tablespoon of Sesame oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the marinated tofu in a single layer. Cook for 10-15 minutes, turning the cubes occasionally, until they are golden brown and crispy on all sides. Remove the tofu from the skillet and set aside.
4. 4While the tofu cooks, prepare the dressing. In a small bowl, whisk together 4 tablespoons of Vegan mayonnaise and 1 teaspoon of Sriracha until smooth. This is your sriracha mayo.
5. 5Prepare the remaining vegetables. Slice 1 medium Cucumber into thin rounds. Finely mince 1/2 small Jalapeño. Roughly chop 1/4 cup of Cilantro.
6. 6Assemble the salad. Divide 8 cups of Mixed greens among four bowls. Top the greens with the sliced cucumber, the pickled carrot and daikon radish, and the crispy lemongrass tofu. Sprinkle the minced jalapeño and chopped cilantro over the top.
7. 7Drizzle the sriracha mayo over each salad and serve immediately.

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