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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