The sun overcame the fog for a couple of hours today, which always inspires me to make something summery. This is a combination of a few different Vietnamese and Thai recipes. I wanted the mango/peanut/cilantro combination without a thick, heavy peanut sauce. The result was a nice, light dinner, which we paired with some rustic bread and a 2009 Miner Mendocino Rosato. Make the tofu and dressing ahead of time and toss everything together last minute. If you don't know how to slice a mango, it can be extremely frustrating, so here's a quick how-to: video.
Coconut Lime Tofu:
2 Tablespoons water
2 Tablespoons soy sauce
2 Tablespoons coconut milk (look for the tiny cans)
Juice of 1 lime
1 pound firm tofu
Preheat oven to 375F. Lightly oil a baking sheet. Mix the water, soy sauce, coconut milk and lime juice in a bowl. Cut the tofu into 1/4" strips and dip into sauce before arranging on the baking sheet. Bake for 30 min. until golden.
For the dressing:
Juice of 1 lime
1 Tablespoon rice wine vinegar
1 Tablespoon soy sauce
1/4 teaspoon salt
1 teaspoon infused chili oil (or 1 teaspoon olive oil and 1 pinch red chili flakes)
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon minced red onion or shallot
1 Tablespoon agave nectar (or substitute organic cane sugar to taste)
Mix ingredients together.
For the salad:
4 cups chopped romaine
1 cup mung bean sprouts
1 cup chopped cucumber (peeled and seeded)
1 cup diced mango (1 large or 2 small mangos)
1/2 cup chopped peanuts
1 chopped avocado (optional)
Cut the tofu into bite sized pieces and toss together with the above ingredients. Dress to taste.