# What you’ll 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 cup finely shredded red cabbage (about 3.5 oz)
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring (scallion) onions, thinly sliced
07 - 1/2 cup packed fresh cilantro leaves
08 - 1/2 cup packed fresh mint leaves
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy Tofu
10 - 14 oz firm tofu, well pressed and cut into 1–2 cm cubes
11 - 2 tablespoons cornstarch
12 - 1/2 teaspoon fine salt
13 - 1/4 teaspoon freshly ground black pepper
14 - 3 tablespoons neutral 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 light brown sugar
19 - 1 tablespoon rice vinegar
20 - 1 teaspoon sesame oil
21 - 1 small garlic clove, minced
22 - 1/2 teaspoon freshly grated ginger
23 - 2 to 3 tablespoons warm water, to thin as needed
# Steps:
01 - Peel, pit and julienne mangoes; peel and julienne carrot; thinly slice bell pepper and cucumber; finely shred cabbage; thinly slice spring onions; pick and lightly rough-chop cilantro and mint. Combine all in a large mixing bowl and set aside.
02 - Pat tofu pieces dry with a clean towel to remove excess moisture. In a medium bowl, toss tofu with cornstarch, salt and black pepper until pieces are evenly coated.
03 - Heat vegetable oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until all sides are golden brown and crisp, about 10–12 minutes total. Transfer to a paper towel-lined plate to drain.
04 - Whisk together peanut butter, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, sesame oil, garlic and ginger in a small bowl. Add warm water, 1 tablespoon at a time, until the sauce reaches a smooth, pourable consistency. Taste and adjust seasoning.
05 - Divide the mango-vegetable mixture among plates or a serving platter. Top with crispy tofu, drizzle with peanut sauce and sprinkle with chopped roasted peanuts, cilantro and mint leaves as desired.
06 - Serve immediately to preserve tofu crispness. Offer extra sauce on the side and optional chilies or chili flakes for heat.
