Crisp Mango Spiced Tofu on Cabbage & Carrots
You could use either hot sauce to make this Asian inspired salad, but we like it best with Mango Fire. Also the nuggets are *much* better when cut thin and served piping hot.
For the Crispy Tofu Nuggets:
Cut a 14 ounce peice of firm tofu into strips. (TIP: The thinner the depth of the strip, the crispier and tastier these little nuggets will be). Once cut wrap them in a paper towel to absorb extra fluid.
Combine 1/4 cup cornstarch with 3/4 tsp of baking soda and roll the tofu strips in it to liberally coat them.
Heat up live oil in your cast iron skillet and cook the tofu for about 4 mins on each side (until golden and crispy).
Remove your nuggets and, while hot, brush them liberally with Mango Fire Hot Sauce and sprinkle with sesame seeds.
For the Purple Cabbage Salad:
Chop and combine; half a purple cabbage, two cups of carrots and two handfuls of baby spinach.
Whisk together 3 tbsp rice vinegar, 1.5 tbsp Tamara (or 1 tbsp soy sauce), 1 tbsp toasted sesame oil, half tsp salt and 2 tbsp of olive oil PLUS 1 tsp of our Mango Fire Hot Sauce! Toss this over your cabbage salad.
Sprinkle with micro cilantro and parsley.