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Super Crispy Tofu + Mango Salad

Active Time: 25 minutes
Total Time: 25 minutes
  • Dairy Free
  • Low Carb/Paleo
  • Vegan
  • Vegetarian
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Why we love it:

This salad is a tropical vacation in a bowl! Mangoes can be challenging to choose, look for heavy for their size pieces that are firm - but also have a little give if you gently press your finger in. A little bit of juice leaking out at the stem end with a fruity smell is also a good sign. If your mango is under ripe you can put it in a brown paper bag for a day or two and it may soften and sweeten up.

Ingredients

  • 1 package Firm Tofu
  • 1 teaspoon Kosher Salt (divided)
  • 1 teaspoon Cornstarch
  • 3 Tablespoons Vegetable Oil (divided)
  • 1 head Butter Lettuce
  • 12 head Red Cabbage
  • 12 bunch Green Onion (divided)
  • 13 cup Peanut Butter (creamy)
  • 2 Limes (zest and juice)
  • 112 Tablespoons Maple Syrup
  • 2 teaspoons Chili Garlic Sauce (sambal oelek or sriracha)
  • 1 teaspoon Soy Sauce
  • 1 teaspoon White Sesame Seeds (black are nice too)
  • 2 Carrots
  • 1 Mango

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. TOFU

    Open tofu and press it between paper towels to dry. Dice into thin strips, about ⅓“ wide. Then slice those into rectangles about 1.5” long.

    Toss tofu with a generous pinch of salt, then toss with the cornstarch to coat. Place on a linked baking sheet and drizzle about 1 teaspoon of oil over top. Place in the bottom third of the oven and roast until crispy on the bottom, about 6 - 8 minutes. Flip the pieces and cook the other side for another 6 minutes. Remove and let cool a bit.

  • 3. LETTUCE

    Meanwhile, wash and dry butter lettuce and then tear or chop into bite-sized pieces. Cut the cabbage into wedges and remove the core, then thinly slice. Combine together.

    Slice the green onion and toss ½ with the lettuce and cabbage, reserve some for garnish.

  • 4. DRESSING

    To make the dressing use a small mason jar or glass bowl. Add the peanut butter, lime zest and juice, maple syrup, chili garlic sauce, soy sauce, and 1 Tablespoon of water. Put it in the microwave for about 10 - 15 seconds. Then put the lid on and shake, or use a whisk to combine. Add about 1 Tablespoon of oil at a time until you like the consistency. Add sesame seeds. Taste the dressing and if needed, add a bit of salt. Set aside.

  • 5. CARROT + MANGO

    Slice the mango by cutting off the peel, then slicing 4 large pieces off of the center pit. Dice into cubes or thin slices. Toss with lettuce.

    Wash carrots and using a peeler, peel into long ribbons.

  • 6. SERVING

    Toss lettuce with a little dressing, then divide among bowls. Top with carrots, mango and tofu. Garnish with scallions and more sesame seeds if you like the look. Serve with more dressing on the side.

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Substitutions

  • PESCATARIAN:
    this salad would be great with seared halibut, salmon or shrimp
  • PEANUTS:
    if allergic, you can use tahini or sunflower butter. You could also use miso instead
  • RED CABBAGE:
    omit and use only lettuce or use green cabbage, kale, or arugula to taste
  • TOFU:
    omit or swap for tempeh, or veggie sausages
  • BEANS:
    garbanzo beans would taste good for a different protein, or a scoop of cooked rice or quinoa
  • GREEN ONION:
    omit and sub basil, parsley, or cilantro
  • MANGO:
    it can be hard to find a perfect mango. You can buy it already chopped up, or make this dish with mandarin oranges, grapefruit, or slices of apples or pears
  • KIDS CORNER:
    this dish is a rainbow and variety should make it doable. Try adding edamame or broccoli. Serve everything separate and encourage dipping into the peanut sauce. If they eat fish, adding some on the side would be nice

Prep Ahead & Use It Up

  1. Press tofu a day ahead and let it dry. You could also bake it ahead but it won’t be quite as crispy the next day
  2. Make the peanut dressing
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