Ingredients Jump to Instructions ↓

  1. 2 Tbsp KA-ME Rice Vinegar

  2. 2 Tbsp KA-ME Sweet Chili Sauce

  3. 2 Tbsp KA-ME Fish Sauce

  4. 2 large unripe mangoes, peeled, pitted, and julienned or finely chopped

  5. 12 large mint leaves, julienned

  6. 2 oz ginger, peeled and finely grated

  7. 2 scallions, trimmed, and white and green parts minced

  8. 1 tsp Kosher salt

  9. 2 Tbsp or more KA-ME Cooking Oil

  10. 2 pounds firm tofu, cut into 1/2-inch thick rectangular slices

Instructions Jump to Ingredients ↑

  1. In a large mixing bowl, whisk together the vinegar, sweet chili sauce, and fish sauce. Add the mango and mint and toss well. Set aside for now.

  2. In a small bowl, add ginger, scallion, salt and 1 tablespoon oil. Mix well and set aside.

  3. Preheat the grill on medium for 20 minutes. Brush oil on both sides of each tofu slice and grill until crispy on each side, 2 to 4 minutes total.

  4. Serve the grilled tofu, topped lightly with the ginger and scallion salt dip, with mango salad.


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