Daikon radish salad with lemongrass tofu

Ingredients:

Makes 4 large lunch-sized servings

For Pickled radishes and carrots (make 1 to 3 days ahead):

• 2 cups water (slightly warm)
• 1/4 cup rice vinegar
• 1.5 Tbsp sugar
• 1 Tbsp salt
• 1 medium sized daikon radish (about 0.5 pounds), scrubbed, peeled and sliced into thin rounds
• 2 small carrots (about 0.5 pounds), scrubbed, peeled and sliced into thin rounds

For Baked Lemongrass tofu (marinate overnight or at least a few hours before baking)

• 1 tub of tofu (14 oz)
• 2 stalks of lemongrass, tough outer layers removed and tender inside green part minced
• 6 Tbsp avocado oil or some mild vegetable or nut oil
• 6 Tbsp rice vinegar
• 1 Tbsp red chili flakes
• 2 cloves garlic, minced
• 1/2 tsp salt

For the salad:

• Spring green mix (about 4 handfuls), washed and dried
• 1 long English cucumber, peeled and sliced
• 1 jalapeno pepper, washed, de-seeded and minced (omit if you don't want the heat)
• 1 avocado, cubed
• 1 bunch cilantro, washed well and chopped fine
• 10-20 mint leaves, washed and chopped fine
• 10 basil leaves, washed and julienned
• 1/4 cup roasted almond slivers for garnish (optional)

Method:

• Prepare the pickled radishes and carrots:
  • Mix the water, vinegar, salt and sugar well
  • Pour over the sliced radishes and carrots
  • Close tightly with a lid and refrigerate for at least 3 days
  • When ready to use, strain the liquid and throw it away
• Prepare the baked lemongrass tofu:
  • Drain the water and place the tofu on a deep plate or bowl. Place another plate over the tofu and weigh it down for at least an hour until the water drains out of the tofu. Then cut the tofu in to slabs.
  • Place the tofu slabs if possible in 1 or 2 layer in a shallow container with a lid
  • Whisk together the oil, vinegar, chili flakes, garlic, lemongrass thoroughly
  • Pour over the tofu
  • Close tightly and refrigerate overnight
  • Heat over to 400F
  • Remove the tofu from the container and save the marinade. You will use the marinade as a dressing
  • Line a baking sheet with aluminium foil and place the tofu in a single layer on the foil
  • Bake for 10 - 15 minutes, flipping the tofu once mid way, until slightly golden on both sides
  • Cool and cube the baked tofu
• Make the dressing:
  • Strain the minced lemon grass, garlic and chili flakes from the tofu marinade
  • Add more oil and vinegar if needed.
  • Taste and adjust salt and add a pinch of black pepper and mix
• Assemble the salad:
  • Toss together the spring green mix, pickled radishes and carrots, baked lemon grass tofu, cucumber, jalapeno peppers, avocado and herbs with the dressing
  • Garnish with roasted almond slivers and serve