# 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 - about 1 1/3 cups shredded red cabbage
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring onions (scallions), thinly sliced
07 - 1 cup fresh cilantro leaves, packed
08 - 1 cup fresh mint leaves, packed
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu, pressed and cut into 1.5 cm (approx. 1/2 in) cubes
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 3 tablespoons vegetable oil
→ Peanut sauce
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons soy sauce or tamari
17 - 2 tablespoons fresh lime juice
18 - 1 tablespoon maple syrup or brown sugar
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon sesame oil
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon grated fresh ginger
23 - 2 to 3 tablespoons warm water, to thin sauce
# Directions:
01 - Peel, pit and julienne the mangoes. Peel and julienne the carrot. Thinly slice the red bell pepper, seed and thinly slice the cucumber, shred the red cabbage, and slice the spring onions. Combine all vegetables and mango in a large mixing bowl with the cilantro and mint; toss gently to combine and set aside.
02 - Wrap the tofu in a clean towel and press to remove excess moisture for at least 10 minutes. Unwrap and cut into even bite-sized cubes.
03 - Place the tofu cubes in a bowl and toss with cornstarch, salt and black pepper until evenly coated.
04 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Arrange tofu in a single layer and cook, turning occasionally, until all sides are golden brown and crisp, about 10 to 12 minutes. Transfer to paper towels to drain.
05 - 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. Add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency. Taste and adjust seasoning.
06 - Divide the salad mixture among plates or a serving platter. Top with hot crispy tofu, drizzle with the peanut dressing and sprinkle with chopped roasted peanuts. Serve immediately to preserve the tofu's crispness.
