mango salad
½ cup Red Sun Farms™ Cherry Tomatoes, quartered
½ Red Sun Farms Red Pepper, diced
½ Red Sun Farms Orange Pepper, diced
¼ cup small red onion, diced
1 medium mango, diced
¼ cup chopped cilantro
2 tbsp sesame oil
entrée
14 oz firm tofu
¼ cup cornstarch
½ cup vegetable oil
Chopped scallions, for garnish
Sesame seeds, for garnish
Rice
sauce
¼ cup soy sauce (low sodium if available)
¼ cup water
2 tsp honey
1 tsp minced garlic
½ tsp rice wine vinegar
1 tbsp cornstarch
Prep Time: 25 min
Cook Time: 10 min
Servings: 2
1 Drain tofu and squeeze out excess liquid by placing it between two plates with some weight on it; a cast iron pan will work fine. Let sit until most liquid has drained.
2 Cut tofu into cubes approx ¾" width. Toss with cornstarch.
3 Preheat pan on stovetop to medium/high heat and coat bottom with ⅛" oil.
4 Place tofu into pan with hot oil, but do not crowd the pan. Cook for 2–4 minutes on each side or until the tofu has a golden crust on each side.
5 Once tofu is cooked, add sauce to pan and gently toss the tofu to cover. Heat until sauce is warmed through, about 2 minutes.
6 Remove and add scallions and sesame seeds.
7 Mango Salad: Mix ingredients together gently and season with salt and pepper.
8 Serve with your favorite rice and mango salad. Enjoy!
To learn more about Red Sun Farms™, visit www.redsunfarms.com
