Mango, Tofu and Herb Salad with Toasted Coconut and Sweet Chili-Lime Dressing | PCC Natural Markets

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Mango, Tofu and Herb Salad with Toasted Coconut and Sweet Chili-Lime Dressing

Serves: 8

Prep time: 20 minutes (Cooking time: 10 minutes)

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I was inspired to come up with this recipe from a dish I had at Malay Satay Hut, a wonderful Malaysian restaurant in the International District of Seattle. It is an exotic recipe to bring to a potluck and everyone will love you for it. Don’t tell them how easy it is to make!



Heat the oil in a sauté pan over medium high heat. Drain the tofu and pat dry with paper towels. Cut into 1/2-inch cubes. Add to pan and sauté until brown on all sides, sprinkling with the sea salt. Remove and place on a paper towel.

In a small sauté pan over medium heat, toast coconut until lightly brown. In a large bowl, add mango, herbs, peanuts, toasted coconut, cucumber, lime zest and juice and sweet chili sauce. Toss tofu into bowl and mix everything together well.

Taste and add salt if needed. Serve with lettuce cups or rice crackers.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated at Seattle's Healthy Living Expo April 19, 2008

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