# Ingredient List:
→ 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 2 cups) red cabbage, finely shredded
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring (scallion) onions, thinly sliced
07 - 1 cup fresh cilantro (coriander) leaves, loosely packed
08 - 1 cup fresh mint leaves, loosely packed
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy Tofu
10 - 14 oz firm tofu, pressed and cut into 1–2 cm (about 1⁄2 in) cubes
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly 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 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 - 2–3 tablespoons warm water, to thin as needed
# How-To Steps:
01 - Peel, pit and julienne the mangoes. Peel and julienne the carrot. Thinly slice the bell pepper, cucumber and spring onions. Finely shred the red cabbage. Combine mango, carrot, bell pepper, cabbage, cucumber, spring onions, cilantro and mint in a large mixing bowl and toss gently to combine; set aside.
02 - Pat tofu cubes dry with a clean towel or paper towels to remove excess moisture. In a medium bowl, toss the tofu with cornstarch, salt and black pepper until each piece is evenly coated.
03 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer (work in batches if necessary) and fry, turning occasionally, until all sides are golden and crisp, about 10–12 minutes total. Transfer tofu to a paper-towel-lined plate 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, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust salt, acidity or sweetness as needed.
05 - Divide the prepared salad among four plates or serve family-style. Top each portion with a generous handful of crispy tofu. Drizzle peanut dressing over the salad and sprinkle with the chopped roasted peanuts.
06 - Serve immediately to preserve the tofu’s crispness. Offer extra lime wedges, sliced fresh chili or chili flakes at the table for those who want more heat.
