This vibrant salad offers a mix of flavors and textures perfect for warm summer days. Featuring sweet mango, crisp cabbage, and spicy gochujang-marinated tofu, the dish is enhanced by a zesty soy-ginger dressing. For a heartier alternative to tofu, soy chicken can be used as a substitute.
Ingredients
Tofu
- ¼ cup soy sauce
- 2 tsp grated ginger
- 1 tsp dissolved vegetable stock paste or powder in ¼ cup water
- 2 tsp gochujang, adjust to taste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 400 g extra-firm tofu, drained, dried, and cubed into ½-inch pieces
- 1 tbsp neutral oil
Dressing
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 clove grated garlic
- 1 tsp grated ginger
- 1 tsp sesame oil
- 1 tbsp rice vinegar
- ¼ tsp chili flakes (optional)
Salad
- 2 cups shredded cabbage
- ½ cup shelled edamame (thawed if frozen)
- 1 English cucumber, sliced or diced
- 2–3 thinly sliced spring onions, and extra for garnish
- ¼ cup roasted peanuts, and extra for garnish
- 2 tbsp roughly chopped cilantro leaves and stems
- 1 mango, peeled and sliced
Preparation
To marinate the tofu, mix soy sauce, ginger, dissolved stock paste or powder, gochujang, rice vinegar, and sesame oil in a shallow dish. Coat the tofu, let sit for at least 20 minutes, or refrigerate overnight.
For the dressing, combine all ingredients in a large bowl and mix well. Add cabbage, edamame, cucumber, spring onions, peanuts, and cilantro, tossing to coat.
In a pan over medium-high heat, heat neutral oil. Cook the tofu until golden on all sides, approximately 6 to 8 minutes, basting with marinade.
Divide the salad into bowls, top with mango slices and tofu, and garnish with spring onions and peanuts.
Serves 4 to 6
Created in partnership with CBC Creator Network.