• Green Mango Curried Tofu Salad

    From Ben Collver@1:124/5016 to All on Sun Jun 8 10:05:37 2025
    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>

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