Vietnamese
Vietnamese - Salads and Rolls
Broccoli Salad and Rolls
Chef's Menu Description
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 400g broccoli, cut into small florets
- • 200g firm tofu, cubed and pan-fried
- • 1/2 cup shredded carrot
- • 1/4 cup roasted sesame seeds
- • 2 tbsp lime juice
- • 1 tbsp fish sauce
- • 1 tbsp sugar
- • 1 tsp minced garlic
- • 1 small chili, sliced
Preparation Steps
1
Phase 1
Cut the broccoli into florets and cube the tofu.
2
Phase 2
Blanch the broccoli for 2 minutes, then refresh in cold water.
3
Phase 3
Pan-fry the tofu cubes until golden on all sides.
4
Phase 4
Whisk lime juice, fish sauce, sugar, garlic, and chili until the sugar dissolves.
5
Phase 5
Combine broccoli, tofu, and carrot, then pour over the dressing.
6
Phase 6
Sprinkle with sesame seeds and serve.