Name: Mango-Cabbage Salad with Spicy Seared Tofu, Avocado, Peanut & Cilantro
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 ½ heads butter (Boston) lettuce; 1 small bunch cilantro; 3 (340 g) pkgs extra firm tofu; 3 (2 ½ cm) pieces ginger root; 1 ½ limes; 3 mangoes; ¾ cup peanuts, roasted unsalted; 1 ½ small heads red cabbage; black pepper; chili-garlic sauce; cornstarch; extra virgin olive oil; pure maple syrup; rice vinegar; salt; soy sauce

Mango-Cabbage Salad with Spicy Seared Tofu, Avocado, Peanut & CilantroMango-Cabbage Salad with Spicy Seared Tofu, Avocado, Peanut & Cilantro — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 avocados

1 ½ heads butter (Boston) lettuce

1 small bunch cilantro

3 (340 g) pkgs extra firm tofu

3 (2 ½ cm) pieces ginger root

1 ½ limes

3 mangoes

¾ cup peanuts, roasted unsalted

1 ½ small heads red cabbage

black pepper

chili-garlic sauce

cornstarch

extra virgin olive oil

pure maple syrup

rice vinegar

salt

soy sauce

Instructions

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Wash and dry the fresh produce.

Juice limes into a small bowl.

Peel and mince ginger. Add to the bowl with the lime juice along with soy sauce, maple syrup, and chili-garlic sauce, then whisk to combine. Set aside.

Preheat a large skillet over medium heat.

While the skillet heats up, cut the tofu planks in half, then cut each half into 2 triangles. Place in a large bowl, then sprinkle with cornstarch, salt, and pepper. Gently turn to coat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add tofu and cook, flipping halfway through, until golden and crispy, 6-8 minutes. Transfer to a plate. (Wipe the bowl clean with paper towels and reserve for next step.)

Meanwhile, shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Place in the reserved bowl. (Set aside a small handful of cilantro for serving.)

Add half of the sauce to the bowl with the cilantro, along with oil and vinegar, then whisk to combine the dressing. (Set remaining sauce aside for later use.)

Halve each cabbage lengthwise, cut out the core, and slice crosswise into thin (shred-like) strips. Add to the bowl with the dressing.

Chop or tear lettuce into bite-sized pieces. Add to the bowl.

Peel mangoes and slice flesh away from the pit, starting with the flat sides; cut into bite-sized pieces. Add to the bowl.

Halve and pit avocados; using a spoon, scoop out the flesh and medium dice. Add to the bowl.

Roughly chop peanuts. Add to the bowl and toss to combine the salad; set aside.

Return tofu to the skillet, add remaining sauce, and gently toss to coat.

To serve, divide salad between plates or bowls, then top with tofu and reserved cilantro. Enjoy!

Open this recipe in Flambette