Banh Mi Panzanella
Serving Size: 4
A panzanella is an Italian bread salad that calls specifically for day-old bread, and I love how it came out using the ingredients I’d intended for my original banh mi recipe.
- 1 block extra firm tofu, pressed and cut into 1/2? cubes
- 4 cup bibb lettuce, chopped (optional)
- 0.5 a baguette, cut into cubes (4 cups of bread)
- 0.25 cup + 2 tablespoons olive oil
- 0.75 cup radish slices – cut them as thinly as you can
- 0.75 cup shredded carrots
- 0.25 cup seasoned rice vinegar
- 0.5 cup water
- 1 small jalapeno, minced (remove the seeds, if you prefer less heat)
- 3 cloves garlic, minced
- 2 Tbsp lime juice
- 2 Tbsp soy sauce
- 0.5 cup chopped fresh cilantro?
- In a small bowl, toss together the tofu with the soy sauce, lime juice, garlic, and jalapeno. Set aside.
- In another bowl, combine the water, vinegar, carrots, and radishes. Set this aside and let the veggies marinate on the counter for at least half an hour.
- Heat 1/4 cup of the oil in your frying pan on medium low, and saute the bread for about 8-10 minutes, until it’s nice and browned. Make sure you stir frequently and get all of that bread coated in oil. Transfer to your serving bowl.
- Heat the remaining 2 tablespoons of oil on medium high. Cook the tofu and marinade, stirring, until the tofu begins to brown, around 7-9 minutes.
- Transfer the tofu into the bowl with the bread.
- Drain the veggies, reserving 1/4 cup of the marinade. Toss the veggies and marinade with the bread and tofu. Let the salad stand for at least 30 minutes before serving on a bed of lettuce with a couple of tablespoons of cilantro on top of each bowl.
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