Name: Vietnamese Lemongrass Tofu And Mango Salad
Prep time: 15 min
Cook time: 7 min
Total time: 22 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 14 oz firm tofu, drained and cubed; 1 ripe mango, peeled and diced; 2 tablespoons lemongrass, finely minced; 1 red bell pepper, thinly sliced; 1 small red onion, thinly sliced; 1 cucumber, julienned; 2 tablespoons fresh cilantro, chopped; 2 tablespoons fresh mint leaves, chopped; 1/4 cup roasted peanuts, chopped; 3 tablespoons soy sauce; 2 tablespoons rice vinegar; 1 tablespoon honey; 1 tablespoon sesame oil; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated

Instructions

In a small bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger to make the dressing. Set aside.
Heat a non-stick pan over medium heat and add the cubed tofu. Cook until all sides are golden brown and crispy, about 5-7 minutes. Remove from heat and let cool.
In a large mixing bowl, combine the mango, lemongrass, bell pepper, red onion, and cucumber. Toss gently to mix.
Add the crispy tofu to the bowl and drizzle the dressing on top. Toss everything together until well combined.
Sprinkle the cilantro, mint leaves, and roasted peanuts over the salad. Toss lightly to distribute evenly.
Serve the Vietnamese Lemongrass Tofu and Mango Salad chilled or at room temperature.

Ingredients

Instructions

Nutrition Facts