Thai Mango Salad with Grilled Tofu

There definitely isn't enough room in my fridge for all the gread produce that creeps into the supermarkets during the summer season! One of my all time favourites is the mango and it somehow seems to be gaining popularity. I grew up sucking on the seeds of the mango over the kitchen sink...boy that was messy. Now I like my mangos in a nice salad. A salad that I've really enjoyed is a Thai Mango and Peanut Salad which I will share with you below. Throw on some grilled tofu and you have a healthy protein filled meal!

Thai Mango and Peanut Salad with Grilled Tofu

The Salad:
2 Firm Mangoes, Sliced

1 Red Bell Peper, Sliced
1 cup Carrots, Grated

4 cups Lettuce

1/2 cup Green Onion, Chopped

2 tbsp Mint, Chopped

2 tbsp Cilantro, Chopped

1/2 cup Peanuts, Chopped and Roasted (you can roast these in a skillet over medium heat for about 6-8 minutes).

The Dressing:

1/4 cup Olive Oil (or veg oil)

1 tsp Lime Rind, Grated

2 tbsp Lime Juice

1 tbsp Soy Sauce

2 tsp Sugar

1 tsp Jalapeno, Minced

1/4 tsp Salt

1/4 tsp Black Pepper

The Tofu:
1 Block of Extra Firm Tofu, Sliced.

Marinade to cover Tofu

Marinate the tofu slices the night before you plan to cook it in either some of the above dressing or any other salad dressing. Balsamic vinegar works well. You can also use BBQ sauce for that sweet and tangy flavour. I like to marinate for a while so the flavours really get in to the tofu. Then just grill the tofu, it's so simple. Throw some of the grilled tofu over the salad and you have a great, healthy meal! A serving of the salad with tofu has about 17 g protein and 25 g carbs.

You can scroll back through for tips on changing the texture of tofu. I like to buy the extra firm tofu. I drain the liquid, cover the tofu in paper towel and put a weight on it to get out a little more of the moisture. Gives the tofu a more dense texture.

Peanutty Goodness! Broccoli and Tofu in a Peanut Sauce

Every once in a while I crave the creamy goodness that is peanut butter. Of course peanut butter is delicious on toast, with apples or bananas and as a spread in general but in this recipe my thought was to experiment with peanut butter as a sauce...like in a lot of southeast asian cuisine. Before I get to the recipe, let's talk a little about peanuts and peanut butter. First, it seems like peanut butter should be as close to crushed or pureed peanuts as you can get...so I say go for the natural gooey stuff it looks kinda nasty at first but hey...you avoid the trans fats and all that hydrogenation processing that must go down ;o)

What's good to know about peanuts/peanut butter is that it contains good fats that may help reduce bad cholesterol and increase good cholesterol in our bodies...yes, you can have your cake and eat it too! More on the benefits or noteworthy precautions on this food can be found here - http://peanut-butter.org/peanut-butter/Health+Benefits+of+Peanut+Butter.

Most importantly, however, to keep in mind when lathering on that thick layer of peanut butter...it may have some good fats but it's also super high in calories so lets stick to moderation for this delicious treat. A good fat doesn't negate the high calories!!! So...let's get cooking...

Broccoli and Tofu in Peanut Sauce

1 Tbsp of Peanut Oil

1 Crown of Broccoli Chopped

1 Onion Chopped

1 Red Pepper Chopped

1 Block Firm Tofu Cubed

1/2 cup Peanut Butter

1/2 cup Hot Water

2 Tbsp White Vinegar

2 Tbsp Soy Sauce

1 Tbsp Molasses

Hot Pepper (cayenne) to Taste

Heat the peanut oil in a skillet. Add the vegetables and tofu, sautee until tender, about 5 minutes. In the meantime combine all the other ingredients in a small bowl. When the veggies and tofu are cooked pour this mixture over the veggies and tofu and simmer for another 5 minutes. YES...it's really that easy!

I like this recipe over brown rice or noodles. You can also mix up which vegetables you use...I can see celery and mushrooms tasting pretty good with this mixture! With literally a 30 minute preparation to completion time, there are no excuses!!! One serving is about 29 g protein; 24 g carbs.