Thai Mango Salads
with Coriander Tofu & Japanese Yam
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- 2 tsp ground coriander
- 1 Japanese yam
- 1 mango
- 2 radishes
- 1 head romaine lettuce
- ¼ cup peanut sauce
- 1 lime
- 1 tbsp chile garlic sauce
- 2 tbsp vegetable oil*
- 1 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- 2 baking sheets
Preheat the oven to 425°F. Drain the tofu and pat dry with paper towels. Line a baking sheet with foil or parchment paper. Tear the tofu into bite-sized pieces and add to the baking sheet. Toss with 1 tbsp vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 18 to 20 minutes.
Halve the yam lengthwise and then cut into wedges. Add to another baking sheet and toss with 1 tbsp vegetable oil, and a pinch of salt and pepper. Roast until the sweet potatoes are tender, about 18 to 20 minutes.
Peel the mango, remove the flesh from the pit, and dice the flesh. Thinly slice the radishes. Roughly chop the romaine.
In a small bowl, mix together the peanut sauce, just half the lime juice, and 1 tsp water. Mix the peanut dressing well.
Divide the chopped lettuce between serving plates and toss with the remaining lime juice, 1 tsp olive oil each, and a pinch of salt.
Top the salads with crispy coriander tofu and roasted yam. Drizzle with peanut dressing. Sprinkle with sliced radishes and mango and serve with chile garlic sauce. Bon appétit!