Banh Mi Panzanella Recipe

• 1 pound extra-firm tofu, cut into 1-inch cubes and carefully dried (see note)
• 2 tablespoons minced fresh lemongrass
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 2 tablespoons Asian fish sauce
• 1 tablespoon vegetable or canola oil
• 1 tablespoon hoisin sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon honey
• 1/2 tablespoon toasted sesame oil
• 1/2 tablespoon low-sodium soy sauce
• 1/4 cup mayonnaise
• 3 tablespoons Sriracha
• 1 tablespoon rice wine vinegar
• 1/2 stale French baguette loaf (see note), cubed
• 1 cucumber, thinly sliced crosswise
• 2 jalapenos, stemmed, seeded, and thinly sliced crosswise
• 1/3 cup cilantro leaves and tender stems
• 1 recipe

1. 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.
2. 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.
3. In a medium bowl, whisk together hoisin, rice wine vinegar, honey, sesame oil, and soy sauce. Set aside or refrigerate until ready to use.
4. In a medium bowl, whisk together mayonnaise, Sriracha, and rice wine vinegar. Set aside or refrigerate until ready to use.
5. 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.

extrafirm tofu, fresh lemongrass, soy sauce, honey, fish sauce, vegetable, hoisin sauce, rice wine vinegar, honey, sesame oil, soy sauce, mayonnaise, sriracha, rice wine vinegar, cucumber, jalapeufos, cilantro, recipe

Taken from www.seriouseats.com/recipes/2015/06/banh-mi-tofu-panzanella-salad-recipe.html (may not work)