# What You'll Need:
→ For the 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 1/8 cups finely shredded red cabbage
05 - 1 small cucumber, seeded and thinly sliced
06 - 3 spring (green) onions, thinly sliced
07 - 1 cup fresh cilantro leaves, lightly packed
08 - 1 cup fresh mint leaves, lightly packed
09 - 2 tablespoons roasted peanuts, roughly chopped
→ For the crispy tofu
10 - 14 ounces firm tofu, pressed and cut into 1-inch 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
→ For the peanut sauce
15 - 3 tablespoons smooth peanut butter
16 - 2 tablespoons soy sauce (use tamari for gluten-free)
17 - 2 tablespoons fresh lime juice (about 1 lime)
18 - 1 tablespoon maple syrup or 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 to 3 tablespoons warm water, to thin
# How to Make It:
01 - Peel, pit and julienne the mangoes. Peel and julienne the carrot. Thinly slice the bell pepper and cucumber. Finely shred the red cabbage. Combine all prepared produce with sliced spring onions, cilantro and mint in a large mixing bowl; set aside.
02 - Wrap the tofu in a clean towel and press under a weight for 10–15 minutes to remove excess moisture. Cut into 1-inch cubes, then place in a bowl and toss with cornstarch, salt and black pepper until evenly coated.
03 - Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and fry, turning occasionally, until all sides are golden and crisp, about 10–12 minutes. 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, minced garlic and grated ginger in a small bowl. Add 2–3 tablespoons warm water a little at a time until the dressing reaches a pourable consistency. Taste and adjust seasoning.
05 - Divide the prepared salad among four plates or a serving platter. Top each portion with crisp tofu, drizzle generously with peanut dressing and sprinkle with chopped roasted peanuts.
06 - Serve immediately to preserve crunch and freshness. Offer extra lime wedges and, if desired, sliced fresh chili or chili flakes for heat.
