I’ve always loved combining fruits with vegetables for our salads, and this particular combination is lovely. The combination of coconut milk, ginger, and lemongrass is sublime.
114-ounce package organic extra firm tofu, drained, cut into small dice
1-inch piece ginger, peeled, sliced
1stalklemongrass, soft inner part sliced, or grated zest from ½lemon and ½lime
¼teaspoon crushed red pepper flakes
Salad and Dressing
17-ounce package organic baby greens
1ripe mango, peeled and cubed, or 12cubes frozen mango, defrosted
1teaspoonextra-virgin olive oil
1teaspoontoasted sesame oil
2tablespoons freshly squeezed orange juice (from about ½orange)
Salt and pepper, to taste
2tablespoons sliced almonds
1Granny Smith apple, cored and cut into small cubes
To prepare the marinated tofu, cover a cookie sheet with a double layer of paper towels. Arrange the drained and diced tofu on the paper towels in a single layer to drain again while you prepare the marinade.
Place the garlic clove in the bowl of a food processor fitted with a metal blade. Cover and process for about 5 seconds until minced. Add the ginger, lemongrass, and pepper flakes. Cover and process for about 15 seconds until minced to a fine blend, nearly a paste. Using a rubber spatula, scrape down the sides of the processor bowl. Add the coconut milk. Cover and process for about 20 seconds until smooth.
Place the drained tofu into a bowl. Add the coconut milk marinade, using a rubber spatula to scrape the bowl. Toss gently using your hands or two wooden spoons to coat the tofu with the marinade.
To prepare the salad and dressing, arrange the greens and the mango on a platter. Drizzle the olive oil, sesame oil, and orange juice evenly over the top. Using tongs, toss gently to coat. Sprinkle with salt and pepper and toss again. Taste for seasoning. Scatter the almonds and apple cubes over the top. Using a slotted spoon, lift the tofu cubes from the bowl, leaving behind any juices. Scatter the tofu cubes evenly over the salad. Serve immediately.