Ripe mango, crisp veggies, golden tofu and a tangy peanut dressing combine for a bright, refreshing vegan main.
# Components:
→ For the 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
08 - 30 g fresh mint leaves
09 - 2 tablespoons roasted peanuts, roughly chopped
→ For the Crispy Tofu
10 - 400 g firm tofu, pressed and cubed
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 3 tablespoons vegetable oil
→ For the Peanut Sauce
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons soy sauce (or tamari for gluten-free)
17 - 2 tablespoons 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 grated fresh ginger
23 - 2–3 tablespoons warm water (as needed for thinning)
# Directions:
01 - Prepare all vegetables and mango as instructed and combine in a large salad bowl with coriander, mint, and spring onions. Set aside.
02 - Pat tofu cubes dry with a clean towel. In a bowl, toss tofu with cornstarch, salt, and black pepper to coat evenly.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and fry, turning occasionally, until all sides are golden and crispy (about 10–12 minutes). Remove and drain on paper towel.
04 - Whisk together all peanut sauce ingredients in a bowl, thinning with warm water until pourable. Adjust to taste.
05 - Arrange salad on plates. Top with crispy tofu. Drizzle generously with peanut sauce and sprinkle with chopped peanuts.
06 - Serve immediately for maximum freshness and crispiness.
