Vibrant Thai mango and crisp veg with golden tofu and tangy peanut dressing—refreshing, balanced, quick.
# 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 (green) onions, thinly sliced
07 - 1/2 cup fresh cilantro leaves (about 1 oz), whole or roughly chopped
08 - 1/2 cup fresh mint leaves (about 1 oz), whole or roughly chopped
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu, pressed and cut into 1-inch cubes
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 3 tablespoons neutral vegetable oil (for frying)
→ 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 toasted sesame oil
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon freshly grated ginger
23 - 2 to 3 tablespoons warm water, to thin as needed
# How To Make It:
01 - Peel, pit and julienne the mangoes. Peel and julienne the carrot. Thinly slice the bell pepper and cucumber. Finely shred the cabbage. Thinly slice spring onions and pick the cilantro and mint leaves. Combine all prepared produce in a large mixing bowl and toss lightly to combine; set aside.
02 - Pat tofu cubes thoroughly with a clean towel to remove excess moisture. Place tofu in a bowl and toss with cornstarch, salt and black pepper until evenly coated.
03 - Heat vegetable oil in a large nonstick or stainless-steel skillet over medium-high heat. Add tofu cubes in a single layer and cook, turning occasionally, until all sides are golden brown and crisp, about 10 to 12 minutes. Transfer 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, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning with more lime, sweetener or soy as needed.
05 - Transfer the dressed produce to serving plates or a single platter. Arrange the crispy tofu over the salad, drizzle generously with peanut sauce and scatter the chopped roasted peanuts on top.
06 - Serve immediately to preserve the tofu's crispness. Offer extra sauce, sliced fresh chili or chili flakes on the side if heat is desired.
