# What You 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 1/2 cups shredded red cabbage
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 scallions, thinly sliced
07 - 1 cup fresh cilantro leaves, loosely packed
08 - 1 cup fresh mint leaves, loosely packed
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 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 (about 1 lime)
18 - 1 tablespoon maple syrup or packed 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
# How to Make:
01 - Peel, pit and julienne mangoes; peel and julienne the carrot. Thinly slice bell pepper, cucumber and scallions. Finely shred cabbage and pick the cilantro and mint leaves. Combine all vegetables and herbs in a large mixing bowl and set aside.
02 - Wrap tofu in clean kitchen towels and press to remove excess moisture for 10–15 minutes. Cut into 1-inch cubes, then toss gently with cornstarch, salt and black pepper until evenly coated.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and fry, turning occasionally, until all sides are golden and evenly crisp, about 10–12 minutes. Transfer to paper towels to drain.
04 - Whisk together peanut butter, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, sesame oil, minced garlic and grated ginger. Add warm water 1 tablespoon at a time until the dressing reaches a pourable consistency. Taste and adjust seasoning.
05 - Toss the prepared vegetables and herbs lightly to combine. Arrange salad portions on plates or in a serving bowl, top with crispy tofu, drizzle with peanut sauce and finish with chopped roasted peanuts.
06 - Serve immediately to preserve the tofu's crispness. Offer extra sauce on the side and optional chilies for heat.
