21min 4 ppl
Crispy Tofu Floss Salad with Green Mango
38 minutes
4 people
Medium31–60 min or 7–12 steps
38 min · 6 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 10g
Carbs 19g
Fats 19g
About this dish
Shredded tofu fried until crisp and light, tossed with shredded green mango, shallots and peanuts in a sharp lime dressing.
Allergy Info
Gluten, Soya, Peanuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Green mangopeeled and shredded into fine matchsticks300 g
- Thai shallotsthinly sliced3
- Lime juicefreshly squeezed3 tbsp
- Bird's Eye Chilliesfinely chopped3
Plant Proteins
- Firm tofupressed and coarsely shredded350 g
Dried Goods
- Palm sugargrated1 tbsp
- Roasted peanutsroughly chopped40 g
Oils & Condiments
- Light soy sauce2 tbsp
- Vegetable Oilfor deep-frying500 ml
Utensils
- Wok
- Slotted spoon
- Chopping board
- Sharp knife
- Mixing bowl
Method
1
Peel and shred the green mango into fine matchsticks, slice the shallots thinly, and finely chop the chillies.
Approx. 10 minutes
2
Press the tofu between sheets of kitchen paper for 10 minutes to remove excess moisture, then coarsely shred it.
Approx. 10 minutes
3
Heat the vegetable oil in a wok to 180°C and fry the shredded tofu in batches for 5 minutes, stirring occasionally, until crisp and golden, then drain on kitchen paper.
Approx. 9 minutes
4
Whisk together the lime juice, light soy sauce, palm sugar and chillies in a large bowl until the sugar has dissolved.
Approx. 4 minutes
5
Add the green mango, shallots and crispy tofu to the dressing and toss gently to combine.
Approx. 3 minutes
6
Scatter over the roasted peanuts and serve immediately.
Approx. 2 minutes
