Asian-style Mango Salad


Prep & Cook time: 30 mins 

Serves: 4 large serves 



  • 2 cups finely sliced wombok 
  • 2 cups finely sliced red cabbage 
  • 1 red capsicum, seeded and finely sliced 
  • 1 avocado, diced 
  • 2 mango cheeks, diced 



  • 2 tbsp soy sauce 
  • 2 tbsp maple syrup, brown sugar or coconut sugar 
  • 1 tbsp rice vinegar or regular vinegar 
  • Sesame oil, as needed 
  • 500g extra firm tofu, sliced or diced 


Salad dressing 

  • ¼ cup smooth peanut butter 
  • 2 tbsp soy sauce 
  • 2 tbsp maple syrup or rice malt syrup 
  • 5 cm ginger, finely grated 
  • 3 garlic cloves, finely grated 
  • Juice of 1 lime 



  1. Toss all the raw vegetables and mangoes in a large salad bowl and set aside. 
  2. To prepare the sauce for the tofu, add all the condiments to a small bowl and set aside. 
  3. Place a large fry pan over medium heat. When the pan is hot, drizzle with sesame oil and add the tofu. When the tofu is slightly seared (around 5 mins), add all the sauce and cook for another 2 mins. Flip each piece of tofu and allow to caramelise. Add a little water if the sauce is evaporating too quickly and if the tofu hasn’t cooked through. Set aside. 
  4. To make the salad dressing, add all ingredients to a bowl and whisk until combined. If you’d like a thinner dressing, add a few dashes of water and mix until smooth. 
  5. Top the salad with the tofu and drizzle over the salad dressing. Enjoy immediately or store leftovers in an airtight container for up to 2 days. 

This recipe was created for us by Anthea aka Rainbow Nourishments. You can follow her on Instagram here, and checkout all of her delicious Vegan recipes at her website here!