Crunchy Thai Vegetable Salad
with Mango & Coriander Tofu
You may hear people from other countries calling cilantro “coriander”, ever wonder why? Cilantro (sih-LAHN-troh) is the Spanish word for coriander leaves. It is also sometimes called Chinese or Mexican parsley. Technically, coriander refers to the entire plant. You may notice a slight, herbal cilantro feel to the ground coriander in this recipe now, and we hope you love it.
- 15.5 oz Nasoya® organic extra firm tofu
- 2 tsp ground coriander
- 1 mango
- 1 cucumber
- 1 carrot
- 1 red gem lettuce
- ¼ cup peanut sauce
- 1 lime
- 1 tbsp chile garlic sauce
- 1 tbsp vegetable oil*
- 1 tsp olive oil*
- Salt and pepper
- *Not included
- For full ingredient list, see Nutrition
- Baking sheet
Preheat the oven to 400°F. Drain the tofu and wrap in paper towels. Line a baking sheet with foil or parchment paper. Hand tear the tofu into bite-sized pieces and add to a baking sheet. Toss with 1 tbsp vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 25 to 30 minutes.
Peel the mango, remove the flesh from the pit, and dice. Dice the cucumber. Peel the carrot and continue to peel into ribbons. Hand tear the red gem lettuce leaves.
In a small bowl, mix together the peanut sauce, juice from half the lime, and 1 tbsp water. Mix the peanut dressing well.
In a large bowl, whisk together the juice from the remaining lime, 1 tsp olive oil, and a pinch of salt and pepper. Add the lettuce leaves into the bowl and add the carrot ribbons and toss well.
Divide the salad between plates and top with the crispy coriander tofu and drizzle with peanut dressing. Sprinkle with diced cucumber and mango. Serve with chile garlic sauce.