Mango Tofu Salad

Dice the tofu.

• 5.3 oz Tofu

Heat the canola oil in a non-stick frying pan over high heat. Fry the tofu until golden brown, turn the heat to medium. Add the agave syrup and soy sauce and fry for another 1-2 minutes.

• 2 tsp Canola oil
• 1 ⁠½ tsp Agave syrup
• 2 Tbsp Soy sauce, light

Put the tofu on a plate and pour the rest of the sauce into a high sided container.

Peel and dice the mango and add half of it into the container. Put the other half into a bowl.

• ½ Mango (~ 5.9 oz)

Add the lime juice and garlic and blend with an immersion blender until creamy. Season with salt and pepper.

• ½ Lime, organic (~ 0.7 oz)
• ½ Garlic clove (~ 0.1 oz)
• Salt
• Black pepper

Cut the lettuce into bite-size pieces, cut the onion into strips, halve the tomatoes and add everything to the bowl.

• 1 Romaine lettuce (~ 4.2 oz)
• 1 Onion, red (~ 3 oz)
• 3.5 oz Cherry tomatoes

Finely chop the chili and add into the bowl alongside the tofu, onions, and dressing. Mix thoroughly and serve.

• ½ Chili pepper (~ 0.1 oz)

Enjoy your meal!