# 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 - 100 g (3.5 oz; about 1 1/4 cups) red cabbage, finely shredded
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring onions (scallions), thinly sliced
07 - 30 g (about 1 oz; ~1/2 cup packed) fresh coriander (cilantro) leaves
08 - 30 g (about 1 oz; ~1/2 cup packed) fresh mint leaves
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 400 g (14 oz) firm tofu, pressed and cut into 2 cm (3/4-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 (use tamari for gluten-free)
17 - 2 tablespoons fresh lime juice
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 - 2–3 tablespoons warm water, to thin the sauce as needed
# Directions:
01 - Julienne mangoes and carrot, thinly slice red pepper and cucumber, and finely shred the cabbage. Combine all prepared vegetables and herbs with spring onions, cilantro and mint in a large mixing bowl; toss gently and set aside at room temperature.
02 - Pat tofu cubes dry with a clean kitchen towel or paper towels. In a bowl, toss the tofu with cornstarch, salt and black pepper until each piece is evenly coated.
03 - Heat vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and fry, turning occasionally, until all sides are deep golden and crisp, about 10–12 minutes total. 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, garlic and ginger. Add warm water, 1 tablespoon at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust acidity or sweetness as needed.
05 - Divide the dressed vegetables among plates or a serving platter. Top each portion with hot crispy tofu, drizzle generously with peanut sauce and finish with chopped roasted peanuts for crunch.
06 - Serve immediately so the tofu stays crisp; offer extra lime wedges, sliced chili or jasmine rice on the side as desired.
