Subj : Green Mango Curried Tofu Salad
To   : All
From : Ben Collver
Date : Sun Jun 08 2025 10:05:37

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Indian Green Mango & Curried Tofu Salad With Coconut Suga
 Categories: Indian, Salads
      Yield: 2 Servings

MMMMM---------------------------SALAD--------------------------------
      1 md Green mango
      1    Cucumber
      2 tb Fresh mint leaves; chopped
      1 tb Fresh cilantro leaves;
           - chopped
      1 tb Red onion slices
      1    Thai green chili; chopped
           - (optional)
    1/4 c  Peanuts; roasted & salted

MMMMM------------------------CURRIED TOFU-----------------------------
      4 oz Firm tofu; cut into batons
    1/8 ts Turmeric powder
    1/4 ts Coriander powder
      1 ts Fresh lime juice
    1/2 ts Garam masala;
           - adjust to taste
      1 ts Oil; plus extra for cooking
           Salt; to taste

MMMMM----------------COCONUT SUGAR-GINGER DRESSIN---------------------
      2 ts Coconut sugar or dark brown
           - sugar
      1 ts Dark soya sauce or tamari
      1 ts Fresh ginger paste
    1/4 ts Bhuna jeera (roasted cumin
           - powder)
    1/4 ts Red pepper flakes
      1 ts Sesame oil or use olive oil
  1 1/2 tb Fresh lime juice;
           - or to taste
           Salt; to taste

  Green mangoes available in India could be very tart so before using
  taste them & try to use a mild sour variety. If not, use shredded raw
  papaya in this recipe.

  You could use curry powder in case you do not have individual spices.

  Make sure that the tofu is completely dry. Press between paper towel
  to absorb all moisture. Combine all the spices, lime juice, and salt
  with tofu and set aside for 10 minutes.

  Meanwhile, peel the mango and using your mandolin slicer, shred it
  into medium julienne. Also julienne the cucumber. I do not peel or
  seed the cucumber since the sweet persian variety I used were
  thin-skinned and seedless. You could take out the seeds depending on
  the variety of the cucumbers since the seeds could make the salad
  watery.

  Place the shredded mango, cucumber, mint leaves, cilantro & chili in a
  large bowl and set aside.

  Heat up a cast iron skillet or non stick pan on medium. Brush a
  little oil on the skillet and cook the marinated tofu for 2 to 3
  minutes flipping on all side or until they are lightly crisp.

  While the tofu is cooking, in a small bowl mix up the ingredients of
  the dressing.

  When ready to serve, toss the salad with the dressing and place tofu
  batons on top. Sprinkle peanuts on top. Check the salt. Garnish with
  few cilantro sprigs or lemon wedges. Serve immediately.

  Recipe by sanjuro

  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  indian-green-mango-curried-tofu-salad.txt>

MMMMM

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