Mango, Tofu and Herb Salad with Toasted Coconut | PCC Natural Markets

Mango, Tofu and Herb Salad with Toasted Coconut

Serves: 8

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free

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 oil in a sauté pan over medium-high heat. Drain 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 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, cucumbers, 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

More about: coconut, herbs, mangoes, salad, tofu


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