Vietnamese Herb & Tofu Salad (Gỏi Đậu Hủ)

Wrap the silken tofu block in a clean kitchen towel and gently press for 15 minutes to remove excess moisture. Once pressed, cut into 2cm cubes. Handle gently as silken tofu is delicate.

In a small bowl, whisk together the lime juice, grated ginger, sesame oil, and coconut aminos until well combined. Taste and adjust the balance of sour, salty, and savoury to your preference. Set aside.

Julienne the cucumber and carrot into thin matchstick strips. Rinse the bean sprouts under cold water and drain well. Pat dry with a kitchen towel to prevent the salad from becoming watery.

In a large salad bowl, combine the fresh mint, Thai basil, and coriander leaves. Gently toss the herbs together to create a fragrant, colourful base. The combination of three herbs is central to Vietnamese cuisine.

Add the julienned cucumber, carrot, and bean sprouts to the herb base. Gently place the tofu cubes on top, being careful not to break them. The tofu should sit on the salad rather than being mixed through.

Drizzle the lime-ginger dressing evenly over the salad just before serving. Scatter the toasted sesame seeds and crushed peanuts (if using) over the top. Serve immediately to preserve the freshness of the herbs.

Serve the Gỏi Đậu Hủ at room temperature for the best flavour. Accompany with steamed jasmine rice or enjoy as a light standalone meal. This dish is best consumed fresh and should not be stored once dressed.