Vibrant mango and crisp veg topped with golden tofu and tangy peanut dressing — bright, balanced, and easy.
# 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 scallions (spring onions), thinly sliced
07 - 30 g fresh cilantro (coriander) leaves, picked
08 - 30 g fresh mint leaves, picked
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 400 g firm tofu, well pressed and cut into 2–3 cm cubes
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon ground black pepper
14 - 3 tablespoons neutral vegetable oil
→ Peanut sauce
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons soy sauce (use tamari for gluten-free)
17 - 2 tablespoons freshly squeezed lime juice
18 - 1 tablespoon maple syrup or light brown sugar
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon toasted sesame oil
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon fresh ginger, finely grated
23 - 2–3 tablespoons warm water, to thin to desired consistency
# Directions:
01 - Peel and julienne the mangoes and carrot. Thinly slice the bell pepper, cucumber and scallions. Finely shred the red cabbage and pick the cilantro and mint leaves. Combine all prepared vegetables, mango and herbs in a large mixing bowl and toss gently to mix. Set aside.
02 - Wrap the tofu in paper towels and press under a weight for 15–20 minutes to remove excess moisture. Cut into even 2–3 cm cubes, then place in a bowl and toss 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 tofu in a single layer and fry, turning occasionally, until all sides are deep golden and crisp, about 10–12 minutes. Transfer to paper towels to drain.
04 - In a small bowl, whisk together peanut butter, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, sesame oil, garlic and ginger. Add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust acidity, sweetness or salt.
05 - Divide the salad mixture among serving plates or bowls. Top each portion with a generous portion of crispy tofu. Spoon or drizzle the peanut dressing over the salad and finish with chopped roasted peanuts for texture.
06 - Serve immediately to preserve crispness. Offer extra dressing at the table and optional fresh chilies or chili flakes for heat.
