"Mikey found green mangoes so he made a Vietnamese green mango salad with heaps of veggies and herbs and marinated tofu and it was awesome and tasted like our Vietnamese holiday. Only a little nostalgic, and v much enjoying the balmy Melbourne evening before the weather turns again."
Vietnamese Green Mango Salad
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Recipe Intro From ___av.g
Vegetarian, Dinner, Lunch, Summer, Vegan
Tofu:
1 block firm tofu, sliced
2 tbsp tamari
1 tbsp maple syrup
2 lemongrass stalks, minced
1/2 red chili (to taste), very finely chopped
Whisk together tamari, maple, lemongrass and chili. Place tofu slices into a shallow dish and pour over marinade. Let sit for at least 10 minutes, flipping so all sides are coated. Can be served raw, or pan-fried in coconut oil over medium heat.
Dressing:
1 tbsp peanut oil
1 tbsp tamari
1-2 limes, juiced
1 red chili, thinly sliced
1 tbsp coconut sugar
1-2 cloves garlic, crushed
Vegan fish sauce, optional, to taste
Whisk together ingredients and set aside.
Salad:
1 green mango, julienned and soaked in ice water while preparing other ingredients
1 zucchini, julienned
1 carrot, julienned
1 cucumber, sliced into half moons
1 handful each coriander, Vietnamese mint and Thai basil, washed and picked
1 spring onion (scallion), sliced thinly
Combine all ingredients in a large bowl, and toss with the dressing. Divide between plates and add a few slices of the marinated tofu. Enjoy!
1 block firm tofu, sliced
2 tbsp tamari
1 tbsp maple syrup
2 lemongrass stalks, minced
1/2 red chili (to taste), very finely chopped
Whisk together tamari, maple, lemongrass and chili. Place tofu slices into a shallow dish and pour over marinade. Let sit for at least 10 minutes, flipping so all sides are coated. Can be served raw, or pan-fried in coconut oil over medium heat.
Dressing:
1 tbsp peanut oil
1 tbsp tamari
1-2 limes, juiced
1 red chili, thinly sliced
1 tbsp coconut sugar
1-2 cloves garlic, crushed
Vegan fish sauce, optional, to taste
Whisk together ingredients and set aside.
Salad:
1 green mango, julienned and soaked in ice water while preparing other ingredients
1 zucchini, julienned
1 carrot, julienned
1 cucumber, sliced into half moons
1 handful each coriander, Vietnamese mint and Thai basil, washed and picked
1 spring onion (scallion), sliced thinly
Combine all ingredients in a large bowl, and toss with the dressing. Divide between plates and add a few slices of the marinated tofu. Enjoy!