Thai Mango Salad With Peanut Sauce



  • 1 bunch lettuce (washed and chopped)
  • 1 mango-ripe but hard (sliced in matchstick shape)
  • 1/2 cup tofu (pressed and sliced thin)
  • 1/4 cup grated carrot
  • 1/4 cup grated red cabbage
  • 1 tbsp green onion
  • 2 tbsp roasted peanuts (crushed)

Peanut Sauce*:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)


  1. Remove all the water from the tofu. Then, press the tofu under anything heavy for 30 minutes.
  2. Slice the tofu into thin slices and saute for 3 minutes. Cool for 5 minutes.
  3. Mix all the salad ingredients except the peanuts in a bowl.
  4. For Peanut Sauce: Mix the sauce ingredients together in a small bowl.
  5. Place the salad on a plate. Top with the peanut sauce and crushed peanuts. Serve immediately. 

*Peanut sauce can be refrigerated for up to a week.