# 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 - about 1 1/3 cups shredded red cabbage (≈100 g)
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring (green) onions, thinly sliced
07 - about 1 cup fresh cilantro leaves (≈30 g), lightly packed
08 - about 1 cup fresh mint leaves (≈30 g), lightly packed
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu (one standard block, ≈400 g), pressed and cut into 1.5–2 cm 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 (use tamari to make gluten-free)
17 - 2 tablespoons fresh lime juice
18 - 1 tablespoon maple syrup or packed 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 to 3 tablespoons warm water, to thin sauce 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 all prepared produce in a large bowl with cilantro and mint; toss gently and set aside.
02 - Pat the tofu cubes thoroughly with paper towel to remove moisture. In a shallow bowl, toss the tofu with cornstarch, salt and black pepper until evenly coated.
03 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until all sides are golden brown and crispy, about 10–12 minutes. Transfer to a paper-towel–lined plate to drain.
04 - Whisk together peanut butter, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, sesame oil, minced garlic and grated ginger in a small bowl. Gradually add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Taste and adjust seasoning.
05 - Divide the fruit and vegetable mixture among four plates or a large serving platter. Top each portion with a generous portion of crispy tofu.
06 - Drizzle the peanut dressing over the salads, sprinkle with chopped roasted peanuts and extra herbs if desired, and serve immediately to preserve crispness.
