# What You'll Need:
→ 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 1/4 cups shredded red cabbage (about 3.5 oz)
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring (scallion) onions, thinly sliced
07 - about 1 cup loosely packed cilantro leaves
08 - about 1 cup loosely packed fresh mint leaves
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu, 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 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 (about 1 lime)
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 to 3 tablespoons warm water, to thin as needed
# Directions:
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 and roughly chop the cilantro and mint. Place all prepared vegetables and herbs into a large mixing bowl and toss gently to combine.
02 - Pat the tofu cubes dry with a clean kitchen towel or paper towels. In a medium bowl, combine cornstarch, salt and black pepper; add the tofu and toss gently until each piece is evenly coated.
03 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and fry, turning occasionally, until all sides are golden-brown and crisp, about 10 to 12 minutes. Transfer 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, rice vinegar, sesame oil, minced garlic and grated ginger. Add warm water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust acidity, salt or sweetness as needed.
05 - Give the greens and vegetables a final toss in the large bowl. Transfer the salad to serving plates or a large platter, arrange the crispy tofu on top, then drizzle with peanut sauce and finish with the chopped roasted peanuts.
06 - Serve immediately to preserve the tofu’s crispness. If preparing ahead, keep the dressing and tofu separate until just before serving.
