Juicy mango and crisp veg paired with golden tofu and tangy peanut dressing—bright, balanced, and ready in 40 minutes.
# What You'll Need:
→ Salad
01 - 2 ripe mangoes, peeled, pitted and julienned
02 - 1 large carrot, peeled and julienned
03 - 1 red bell pepper, thinly sliced
04 - 1 1/2 cups shredded red cabbage (about 3.5 oz)
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring onions (scallions), thinly sliced
07 - 1 oz fresh cilantro leaves (about 30 g; roughly 1 cup loosely packed)
08 - 1 oz fresh mint leaves (about 30 g; roughly 1 cup loosely packed)
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu, pressed and cubed
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon ground black pepper
14 - 3 tablespoons vegetable oil
→ Peanut sauce
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons soy sauce (use tamari for gluten-free)
17 - 2 tablespoons fresh lime juice
18 - 1 tablespoon maple syrup (or brown sugar)
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon sesame oil
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon freshly grated ginger
23 - 2 to 3 tablespoons warm water, to thin
# How To:
01 - Peel, pit and julienne the mangoes. Peel and julienne the carrot. Thinly slice the red pepper and cucumber, and finely shred the cabbage. Thinly slice the spring onions and pick the cilantro and mint leaves. Combine all salad ingredients in a large mixing bowl and toss gently; set aside.
02 - Pat the tofu dry with a clean towel and cut into even cubes. In a medium bowl toss the tofu with cornstarch, salt and black pepper until each piece is evenly coated.
03 - Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and fry, turning occasionally, until all sides are golden and crisp, about 10 to 12 minutes. Transfer the tofu to a paper towel-lined plate to drain.
04 - Whisk together peanut butter, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, sesame oil, minced garlic and grated ginger in a small bowl. Add warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency. Taste and adjust acidity or sweetness as needed.
05 - Divide the salad among plates or arrange on a serving platter. Top with the crispy tofu, drizzle generously with the peanut sauce and finish with the chopped roasted peanuts.
06 - Serve immediately to preserve the tofu's crispness. Offer extra lime wedges, thinly sliced fresh chili or chili flakes and jasmine rice or lettuce cups if desired.
