Vibrant Thai mango salad with crisp veggies, golden tofu and tangy peanut dressing—refreshing, balanced, and quick to make.
# 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 red cabbage, finely shredded (about 1 1/4 cups)
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring onions (scallions), thinly sliced
07 - 1 oz fresh cilantro (coriander) leaves, picked
08 - 1 oz fresh mint leaves, picked
09 - 2 tbsp roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu (one standard block), pressed and cut into 1–2 cm cubes
11 - 2 tbsp cornstarch
12 - 1/2 tsp fine salt
13 - 1/4 tsp freshly ground black pepper
14 - 3 tbsp neutral vegetable oil (for frying)
→ Peanut sauce
15 - 3 tbsp smooth peanut butter
16 - 2 tbsp soy sauce (or tamari for gluten-free)
17 - 2 tbsp freshly squeezed lime juice
18 - 1 tbsp maple syrup or brown sugar
19 - 1 tbsp rice vinegar
20 - 1 tsp toasted sesame oil
21 - 1 small garlic clove, minced
22 - 1/2 tsp freshly grated ginger
23 - 2–3 tbsp warm water, to thin as needed
# How to Make:
01 - Peel, pit and julienne mangoes. Peel and julienne the carrot. Thinly slice the red bell pepper and cucumber. Finely shred the red cabbage and thinly slice spring onions. Pick and lightly chop cilantro and mint leaves; combine all salad vegetables and herbs in a large mixing bowl and set aside.
02 - Pat tofu cubes dry with a clean kitchen towel or paper towel. In a medium bowl, toss tofu with cornstarch, salt and black pepper until evenly coated, shaking off any excess starch.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add tofu in a single layer and cook without overcrowding, turning occasionally, until all sides are deep golden and crisp—about 10–12 minutes total. Transfer to a wire rack or paper towel-lined plate 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 grated ginger. Add warm water 1 tablespoon at a time until the dressing reaches a smooth, pourable consistency. Taste and adjust seasoning or acidity as needed.
05 - Toss the prepared mango and vegetables briefly to combine and divide among serving plates or a large platter. Top each portion with a portion of crispy tofu, drizzle with the peanut dressing and scatter chopped roasted peanuts over the top.
06 - Serve immediately to preserve tofu crispness. Offer extra lime wedges, sliced fresh chili or chili flakes on the side for heat, and jasmine rice or lettuce leaves if desired.
