Crispy Tofu Mango Salad Recipe
Organic Mango Salad with Roasted Cashews, Seasonal Mixed Greens, Carrots, Radishes, and Cherry Tomatoes.
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Prepare the Tofu
Press the tofu to remove excess moisture. Cut into cubes and toss with cornstarch, salt, and pepper.
Cook the Tofu
Heat olive oil in a frying pan over medium-high heat. Add the tofu cubes and fry until golden and crispy, about 8-10 minutes. Remove from heat and set aside.
Prepare the Vegetables
While the tofu is cooking, wash and chop the mixed greens, carrots, radishes, and cherry tomatoes. Dice the mango.
Combine the Salad
In a large bowl, combine the mixed greens, carrots, radishes, cherry tomatoes, and diced mango. Add the roasted cashews and mix well.
Dress the Salad
In a small bowl, whisk together soy sauce and any remaining olive oil. Drizzle over the salad and toss to combine.
Serve
Top the salad with the crispy tofu and serve immediately.