🌶️ Thai-Inspired Crispy Tofu & Green Mango Salad with Tamarind Dressing

A vibrant, crunchy side bursting with sweet-sour-spicy flavors

🍋 Flavor Profile

• Tangy (green mango + lime)
• Umami (crispy tofu + tamarind)
• Spicy (bird’s eye chili)
• Crunchy (peanuts + shallots)

🛒 Ingredients (Serves 4)

For the Salad

• 1 block extra-firm tofu, pressed & cubed
• 1 green mango, julienned
• ½ cup red cabbage, thinly sliced
• ¼ cup Thai basil leaves
• ¼ cup mint leaves
• 2 tbsp fried shallots
• 3 tbsp crushed peanuts

For the Dressing

• 2 tbsp tamarind paste
• 1 tbsp palm sugar (or coconut sugar)
• 1 tbsp lime juice
• 1 tsp soy sauce
• ½ bird’s eye chili, finely minced
• 1 garlic clove, grated

For the Crispy Tofu

• 1 tbsp cornstarch
• 1 tsp turmeric
• ½ tsp white pepper
• 2 tbsp neutral oil

👩‍🍳 Step-by-Step

1. Crisp the Tofu

1. Toss tofu cubes with cornstarch, turmeric, and white pepper.
2. Pan-fry in oil over medium-high heat until golden and crispy (about 3 mins per side).

2. Make the Dressing

Whisk tamarind, sugar, lime, soy sauce, chili, and garlic until sugar dissolves.

3. Assemble with Texture

1. Combine mango, cabbage, herbs, and tofu in a bowl.
2. Drizzle with dressing (start with half, toss, then add more).
3. Top with shallots and peanuts just before serving.

💡 Chef’s Thai Tricks

✅ No tamarind? Use 1 tbsp lime juice + ½ tsp brown sugar.
✅ Extra crunch? Add green apple slices.
🌶 Control heat: Remove chili seeds or add 1 extra for fire.

🍽️ Perfect Pairings

• With: Coconut curry / Sticky rice
• Drink: Lemongrass cooler or Thai iced tea
• Leftover hack: Stuff into rice paper rolls next day.

Tag @goveganrecipe with your #ThaiCrunchSalad!
“A flavor bomb that outshines restaurant versions!” 🥭✨

(Inspired by Bangkok’s Bo.lan + Chef Hong Thaimee’s modern Thai techniques)