Sweet and Tangy Mango Salad with Grilled Tofu – Ka-Me Store
Ripe mangoes -julienned or cut into bite sized chunks- are tossed with sweet and spicy lime juice and fish sauce dressing, then garnished with freshly torn mint. Grilled, the tofu is topped with a...
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Cooking tools:
- Grill
- Microplane
- Pastry brush
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Tongs
- Peeler
- Paring knife
Ingredients
- 2 tbsp KA–ME® Rice Vinegar
- 2 tbsp KA–ME® Sweet Chili Sauce
- 2 tbsp KA–ME® Fish Sauce
- 2 large unripe mangoes, peeled, pitted, and julienned or finely chopped
- 12 large mintleaves, julienned
- 2 oz ginger, peeled and finely grated
- 2 scallionstrimmed, and white and green parts minced
- 1 tsp Kosher salt
- 2 tbsp or more KA–ME® Stir-Fry Oil
- 2 pounds firm tofu, cut into 1/2-inch thick rectangular slices
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