Thai Mango Salads with Coriander Tofu & Japanese Yam

Thai Mango Salads

with Coriander Tofu & Japanese Yam

dinner

<600 Calories Dinner Tofu Root Vegetables Nuts Leafy Greens Fruit Salad Thai High-Protein Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Chef's Choice
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
540
FAT
17g
CARBOHYDRATES
69g
PROTEIN
29g

MAIN INGREDIENTS

  1. 15.5 oz Nasoya® Organic Extra Firm Tofu
  2. 2 tsp ground coriander
  3. 1 Japanese yam
  4. 1 mango
  5. 2 radishes
  6. 1 head romaine lettuce
  7. ¼ cup peanut sauce
  8. 1 lime
  9. 1 tbsp chile garlic sauce
  10. 2 tbsp vegetable oil*
  11. 1 tsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: peanuts, soy, tree nuts
Nutrition

TOOLS

  • 2 baking sheets

INSTRUCTIONS

1
Roast the tofu

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.

2
Roast the yam

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.

3
Prepare the produce

Peel the mango, remove the flesh from the pit, and dice the flesh. Thinly slice the radishes. Roughly chop the romaine.

4
Make the peanut dressing

In a small bowl, mix together the peanut sauce, just half the lime juice, and 1 tsp water. Mix the peanut dressing well.

5
Toss the lettuce

Divide the chopped lettuce between serving plates and toss with the remaining lime juice, 1 tsp olive oil each, and a pinch of salt.

6
Serve

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!