Bright mango, crisp vegetables and golden tofu with a zesty peanut dressing for a refreshing, satisfying vegan meal.
# 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 - 3.5 oz (about 1 1/2 cups) red cabbage, finely shredded
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring (scallion) onions, thinly sliced
07 - 1 oz (about 1 cup) fresh cilantro (coriander) leaves
08 - 1 oz (about 1 cup) fresh mint leaves
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu (approx. 400 g), pressed and cut into 1.5–2 cm cubes
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon freshly 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 - 2–3 tablespoons warm water, to thin
# How to make it:
01 - Peel and julienne mangoes; peel and julienne the carrot. Thinly slice the red bell pepper and cucumber, finely shred the red cabbage, and thinly slice the spring onions. Pick cilantro and mint leaves from stems. Combine all prepared vegetables and mango in a large mixing bowl and lightly toss to combine; set aside.
02 - Pat tofu cubes dry with a clean kitchen towel or paper towels to remove excess moisture. Place tofu in a medium bowl and toss with cornstarch, salt and black pepper until evenly coated.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer without crowding and fry, turning occasionally, until every side is golden and crisp, about 10–12 minutes total. Transfer tofu to a paper towel-lined plate to drain.
04 - Whisk peanut butter, soy sauce (or tamari), lime juice, maple syrup (or brown sugar), 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, salt or sweetness as needed.
05 - Divide the salad mixture among plates or a serving platter. Top with hot crispy tofu, drizzle generously with peanut dressing and sprinkle with roughly chopped roasted peanuts.
06 - Serve immediately to preserve the tofu’s crispness. Offer extra lime wedges and chili flakes or sliced fresh chili on the side for those who prefer heat.
