# 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 finely shredded red cabbage
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring onions, thinly sliced
07 - 1 cup fresh cilantro (coriander) leaves
08 - 1 cup fresh mint leaves
09 - 2 tablespoons roasted peanuts, roughly chopped
→ Crispy tofu
10 - 14 oz firm tofu, pressed and cut into 1.5–2 cm (about 1/2–3/4 in) 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 (use tamari to make gluten-free)
17 - 2 tablespoons fresh lime juice
18 - 1 tablespoon maple syrup or 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
# Directions:
01 - Peel, pit and julienne mangoes; peel and julienne the carrot; thinly slice bell pepper, cucumber and spring onions; finely shred cabbage; pick cilantro and mint leaves. Combine all prepared vegetables and herbs in a large mixing bowl and set aside.
02 - Pat tofu cubes thoroughly with a clean towel to remove excess moisture. In a bowl, toss tofu 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 faces are golden and crisp, about 10 to 12 minutes. Transfer tofu to paper towels to drain.
04 - Whisk together peanut butter, soy sauce (or tamari), lime juice, maple syrup, rice vinegar, sesame oil, garlic and grated ginger. Add 2 to 3 tablespoons warm water as needed to reach a pourable consistency; adjust seasoning to taste.
05 - Divide the mango and vegetable mixture among plates or a serving platter. Top with the crispy tofu pieces.
06 - Drizzle the peanut dressing over the salad, sprinkle with chopped roasted peanuts and serve immediately to preserve crispness.
