Mangos, one of life’s most delicious winter luxuries. Here in Canada, we get mangos seasons so to speak – one in summer perfect for tropical patio foods. Once in winter for wishful winter health foods.
One of my Winter health foods is Thai peanut salads. I love peanut sauces it pears beautifully with many types of food including mangos. This Thai salad has crispy oven baked tofu that is super easy to make, but can take a bit of time- I make up a big batch and save it in fridge for when I need it and simply heat it up and toss it into whatever I like.
This mango salsa is also wonderful as a summer roll – with shredded cabbage and lettuce wrapped in rice wrapper.
Check out all of our collection of Daniel fast recipes in our menu.
Thai mango salad cups
- 1 (15 ounce) block of organic extra-firm tofu
- 1 tablespoon olive oil
- 1 tablespoon soy
- 2 teaspoons cornstarch
- 1/2 cup peanut butter natural, unsweetened
- 2 tablespoons low sodium soy sauce use tamari or coconut aminos for gluten free
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lime juice
- 3 garlic cloves pressed or grated
- 1 tablespoon ginger root grated
- 2-4 tablespoons warm water
- 2 tablespoons brown sugar** omit sugar for Daniel fast
- 2 teaspoons chili sauce ** omit for Daniel fast
- 2 ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ bunch (about 4) green onions, chopped
- ⅓ cup packed fresh cilantro leaves, chopped
- 1 jalapeño, minced
- ½ lime, juiced
- ¼ teaspoon salt
Lettuce or cabbage leaves
- To prepare the tofu: Preheat oven to 400 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds so you have three ½-inch slabs. Transfer the tofu to a plate lined with a lint-free tea towel or paper towels. Fold the towel over one tofu slab, then place the other slab on top, then repeat with the last slab. Top with more towel and place something heavy on top (like a cast iron skillet) to help press the water out of the tofu.
- While the tofu drains, make the peanut sauce: Simply whisk together all of the sauce ingredients until well blended. If the flavor seems too bold or the sauce is too thick, thin it with a tablespoon or two of water. Set aside.
- To bake the tofu: Transfer the drained tofu to a cutting board. Slice each slab into four columns and four rows. Whisk together 1 tablespoon olive oil and braggs, then drizzle it over the tofu and toss to coat. Sprinkle 1 teaspoon starch over the tofu, then toss the tofu until the starch is evenly incorporated. Repeat with 1 more teaspoon starch. Arrange the tofu in an even layer on the baking sheet. Bake for 30 to 35 minutes, tossing halfway, until the tofu is crisp and deeply golden.
- To make the mango salsa: Combine ingredients in a small serving bowl and toss. Taste, and add additional salt and/or a little splash of vinegar if necessary.
- Put salsa on a leaf, top with baked tofu and serve with peanut sauce.