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Restaurants›The Alchemist New York Street›Bang Bang Salad With Tofu Recipe

Bang Bang Salad With Tofu Recipe

Name: The Alchemist New York Streets BANG BANG SALAD WITH TOFU Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 400 g firm tofu; 3 tbs cornstarch; 3 tbs neutral oil for frying (vegetable, canola, or peanut); 1 tbs light soy sauce; 1 tsp rice vinegar; 0.5 tsp salt; 6 cups mixed lettuce leaves (butter, romaine, or baby gem), torn; 1 cup carrot, julienned or shredded; 1 cup cucumber, halved lengthwise and thinly sliced; 6 pieces radishes, thinly sliced; 2 stalks spring onions (scallions), thinly sliced; 0.5 cup fresh cilantro leaves (optional); 6 tbs sweet chilli sauce; 4 tbs mayonnaise (or vegan mayo); 1 tsp sriracha (or Asian chilli paste); 1 tsp toasted sesame oil; 1 tbs lime juice; 1 tbs water (to thin if needed); 0.25 tsp salt; 0.5 cup dry roasted peanuts, roughly chopped; 2 tsp toasted sesame seeds (white and/or black); 3 tbs crispy fried shallots (store-bought or homemade); 2 pieces fresh lime wedges (to serve); 0 to taste chili flakes or extra sriracha; 0 to taste soy-lime drizzle (equal parts soy & lime) for extra seasoning

Inspired by The Alchemist New York Street

Time35m

Serves4

Asian style salad with carrot, cucumber, radish, lettuce, peanuts, sesame seeds, crispy shallots, sweet chilli dressing

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Ingredients

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Tofu & Marinade

14 1/8 oz (400 g) firm tofu

3 tbs Cornstarch

3 tbs neutral oil for frying (vegetable, canola, or peanut)

1 tbs light soy sauce

1 tsp Rice vinegar

1/2 tsp Celtic sea salt

Salad Vegetables & Greens

6 cups mixed lettuce leaves (butter, romaine, or baby gem), torn

1 cup carrot, julienned or shredded

1 cup cucumber, halved lengthwise and thinly sliced

6 pieces radishes, thinly sliced

2 stalks spring onions (scallions), thinly sliced

1/2 cup fresh cilantro leaves (optional)

Bang Bang Dressing

6 tbs sweet chilli sauce

4 tbs mayonnaise (or vegan mayo)

1 tsp sriracha (or Asian chilli paste)

1 tsp toasted sesame oil

1 tbs ReaLime juice

1 tbs water (to thin if needed)

1/4 tsp Celtic sea salt

Crunch & Garnish

1/2 cup dry roasted peanuts, roughly chopped

2 tsp toasted sesame seeds (white and/or black)

3 tbs crispy fried shallots (store-bought or homemade)

2 pieces fresh lime wedges (to serve)

Optional Finishes

0 to taste chili flakes or extra sriracha

0 to taste soy-lime drizzle (equal parts soy & lime) for extra seasoning

Method

Tofu & Marinade

Press and Cube

Drain tofu and press between paper towels or a clean tea towel under a weight for 15–20 minutes to remove excess moisture. Cut pressed tofu into 1-inch (2.5 cm) cubes.

Marinate and Coat

In a bowl toss tofu cubes with light soy sauce, rice vinegar and salt. Sprinkle cornstarch over the tofu and gently toss to coat evenly; shake off any excess cornstarch so pieces are lightly dusted.

Pan-Fry until Crispy

Heat neutral oil in a large nonstick or stainless-steel skillet over medium-high heat. When oil is shimmering, add tofu in a single layer (work in batches if needed). Fry without moving for 2–3 minutes until the underside is golden and crusted, then flip and cook another 2–3 minutes. Continue until all sides are crisp and golden, about 8–12 minutes total. Transfer to a paper-towel-lined plate to drain. Keep warm or let cool slightly—they can be served warm or at room temperature on the salad.

Salad Vegetables & Greens

Prepare the vegetables while tofu presses or fries. Tear the lettuce into bite-sized pieces and place in a large mixing bowl. Julienne or grate the carrot, thinly slice the cucumber and radishes, slice the spring onions, and roughly chop the cilantro if using. Add all vegetables and herbs to the bowl and toss gently to combine.

Bang Bang Dressing

In a small bowl or jar whisk together sweet chilli sauce, mayonnaise, sriracha, toasted sesame oil, lime juice and salt. Add 1 tablespoon of water if you prefer a looser dressing. Taste and adjust heat or sweetness—add more sriracha for heat or extra sweet chilli for sweetness. Refrigerate briefly if made ahead.

Crunch & Garnish

Roughly chop peanuts, toast sesame seeds in a dry pan for 1 minute until fragrant if not already toasted, and have crispy fried shallots ready.

Assembly & Serve

Drizzle about two-thirds of the bang bang dressing over the salad bowl and toss gently to coat the vegetables evenly. Add the crispy tofu on top or toss with the salad, depending on preference.

Scatter chopped peanuts, toasted sesame seeds and crispy shallots over the salad. Taste and finish with additional dressing, a squeeze of lime, or a sprinkle of chili flakes if desired.

Serve immediately so the tofu remains crisp. Leftover dressing can be stored in an airtight container in the refrigerator for up to 4 days.