# Components:
→ Salad
01 - 2 ripe mangoes, peeled, pitted and julienned
02 - 1 large carrot, peeled and julienned
03 - 1 red bell pepper, thinly sliced
04 - 1 cup finely shredded red cabbage (about 3.5 oz)
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring (green) onions, thinly sliced
07 - 1 cup (packed) fresh cilantro (coriander) leaves
08 - 1 cup (loosely packed) fresh mint leaves
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu (about one standard block), pressed and cut into 1-inch cubes
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 3 tablespoons neutral vegetable oil (for frying)
→ Peanut sauce
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons soy sauce (or tamari for gluten-free)
17 - 2 tablespoons fresh lime juice
18 - 1 tablespoon maple syrup or light 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 the dressing
# Directions:
01 - Peel, pit and julienne mangoes; peel and julienne the carrot; thinly slice bell pepper and cucumber; finely shred the red cabbage; thinly slice spring onions. Combine all prepared vegetables and mango in a large mixing bowl with the cilantro and mint. Toss gently to distribute and set aside.
02 - Pat the tofu cubes thoroughly with a clean kitchen towel to remove excess moisture. Place the cubes in a bowl and toss with cornstarch, salt and black pepper until each piece is evenly coated.
03 - Heat the vegetable oil in a large nonstick or stainless skillet over medium-high heat. Add tofu in a single layer, leaving space between pieces. Fry, turning occasionally, until all sides are golden brown and crisp, about 10–12 minutes total. Transfer tofu to paper towels to drain.
04 - Whisk together 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 sauce reaches a pourable consistency. Taste and adjust acidity, sweetness or salt as needed.
05 - Divide the mango and vegetable mixture among serving plates or a single platter. Top each portion with a generous portion of crispy tofu.
06 - Drizzle peanut sauce over the salad and tofu. Sprinkle with chopped roasted peanuts and additional herbs if desired. Serve immediately to preserve the tofu's crispness.
