Vietnamese Salad with Tofu (Goi)

Ingredients

• 1 lb Firm tofu
• 8 cups Mixed greens
• 1/2 cup Carrots
• 1/2 cucumber Cucumber
• 1/4 cup Mint leaves
• 1/4 cup Cilantro
• 3 tbsp Rice vinegar
• 2 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tbsp Lime juice
• 2 tbsp Vegetable oil

Instructions

1. 1Place the 1 lb firm tofu on a clean kitchen towel or paper towels. Cover with another towel and press down firmly to remove as much excess water as possible. Cut the pressed tofu into 1-inch cubes.
2. 2Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium-high heat (about 375°F or 190°C). Add the 1-inch cubes of tofu and cook for 8-10 minutes, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the skillet and set aside on a plate to cool slightly.
3. 3In a large bowl, combine the 8 cups of mixed greens, 1/2 cup of shredded carrots, and 1/2 sliced cucumber.
4. 4In a small bowl, whisk together 3 tablespoons of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of lime juice until the sugar is dissolved. This is your dressing.
5. 5Add the slightly cooled, crispy tofu cubes to the bowl with the mixed greens, carrots, and cucumber. Pour the prepared dressing over the salad.
6. 6Gently toss all the ingredients in the bowl to combine, ensuring the dressing coats everything evenly. Garnish the salad with the 1/4 cup of fresh mint leaves and 1/4 cup of fresh cilantro leaves just before serving.

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