Super Crispy Tofu + Mango Salad

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.

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.

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.

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.

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.