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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.