Juicy mango, crisp vegetables, golden tofu, and a tangy peanut dressing for a bright, satisfying vegan main.
# 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 - 100 g red cabbage, finely shredded
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring onions, thinly sliced
07 - 30 g fresh coriander (cilantro) leaves, roughly chopped
08 - 30 g fresh mint leaves, leaves picked
09 - 15 g roasted peanuts, roughly chopped
→ Crispy tofu
10 - 400 g firm tofu, pressed and cut into ~2 cm cubes
11 - 16 g cornstarch (about 2 tbsp)
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 45 ml neutral vegetable oil (about 3 tbsp)
→ Peanut sauce
15 - 48 g smooth peanut butter (about 3 tbsp)
16 - 30 ml soy sauce or tamari (about 2 tbsp)
17 - 30 ml fresh lime juice (about 2 tbsp)
18 - 15 ml maple syrup or 15 g brown sugar (about 1 tbsp)
19 - 15 ml rice vinegar (1 tbsp)
20 - 5 ml sesame oil (1 tsp)
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon freshly grated ginger
23 - 30–45 ml warm water (2–3 tbsp), to thin as needed
# Directions:
01 - Peel and julienne the mangoes and carrot. Thinly slice the red bell pepper, cucumber and spring onions. Finely shred the red cabbage. Roughly chop coriander and pick the mint leaves. Combine all prepared produce in a large mixing bowl and set aside.
02 - Pat the tofu cubes thoroughly with a clean towel to remove excess moisture. Place in a bowl and toss gently with cornstarch, salt and black pepper until 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 10–12 minutes. Transfer cooked tofu to paper towel to drain.
04 - In a small bowl whisk together peanut butter, soy sauce or tamari, lime juice, maple syrup (or brown sugar), rice vinegar, sesame oil, minced garlic and grated ginger. Add warm water a tablespoon at a time until the dressing reaches a pourable consistency. Adjust seasoning to taste.
05 - Lightly toss the prepared produce to combine. Divide the salad among plates or a serving platter, top with the crispy tofu, drizzle generously with peanut dressing and finish with the chopped roasted peanuts.
06 - Serve immediately to preserve the tofu's crispness. For extra heat add sliced fresh chili or chili flakes. To lighten the tofu, cook in an air fryer until crisp. The salad pairs well with steamed jasmine rice or in lettuce cups.
