Recipe of Mango and Grilled Tofu Salad 

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( Shared by Chef Tarun Sibal

Nivedita Rai

Mango is called the King of Fruits. Mangoes are a very good source of Vitamin A, C, E, as well as of all the B complexes. It is filled with nutrients, immunity – boosting minerals. It the fruit with a pulpy and juicy texture and more than 30 varieties, has the most versatile characteristics. 

It is not only the most versatile but also the most accepted fruit across the country. It has a sweet and tangy taste, which balances out the dish’s flavour. It can be used in salads, dips, topping, puddings etc. We always prepare mango special during its peak season. Mango on pizzas, mango dips with hummus, and quesadillas are our speciality. 

Chef Akash Nakra says, “There are more than a thousand mango varieties in India. However, only about 30 varieties are grown on a commercial scale in different states. “In southern India, raw mangoes are cut into slices and eaten with rock salt and chilly.” 

Mango is low on calories yet high on nutrients – particularly vitamin C, which aids immunity, iron absorption, cell growth and repair. It’s a perfect blend of taste and health, and one can add it to their diet in several ways – blend it into smoothies and shakes, doce it and mix it into salsa and enjoy as a dip, cut and toss it into a summer fruit salad or a quinoa salad. You can also add mango pieces to Greek yogurt, museli or oats. Top burgers, pancakes of seasfood with grilled mango. Enjoy it in pickle form, or chutney. Make it a part of your desserts like mango cheesecake, mango mousse, shrikhand”, says Tarun Sibal, Chef and co – founder, Street Storyss, Bangalore. 

He added, it’s all very relative when it comes to mangoes. “I actually adjust my recipes according to the fruit’s availability. The amount of mango used in a recipe will depend on the variety and how sweet or ripe it is! I love using Dusheri for making my ice – creams as it is overtly sweet and has a deep colour. It hardly requires additional sugar. I also do a raw mango som Tam, just when the season is beginning, and Sindoori gives a perfect blend of sweet and tart and has an amazing taste to it. For my signature mango, grilled Tofu and paprika salad, I use Sindoori.” 

As mango season is here, Chef Tarun Sibal present most mangolicious food preparations, and expert tips from their creators to zest out its best flavour. 

(Recipe) 

Mango and Grilled Tofu Salad 

Ingredients : 

  • Mangoes (ripe) – 2 
  • Carrots – 2
  • Cucumbers – 2 
  • Mixed greens – 1 bowl (arugula, mixed lettuce, mint, sweet basil, fresh coriander) 
  • Tofu – 80 gms 
  • Sweet paprika powder – 1 tsp 
  • Fesh ground pepper – 1 tsp 
  • Salt – 1/2 tsp 

Ingredients (dressing) 

  • Zest of 1 lime 
  • 1/4 cup lime juice freshly squeezed (about 2 limes)  
  • Sweet paprika powder – 1 tsp 
  • 1 tsp Salt 
  • 2 tsp Olive oil 
  • Freshly ground pepper 
  • 1 tsp honey 

(Method) 

  • Cut the mangoes into wedges 
  • Cut the tofu into wedges, season it with salt and paprika
  • Grill the tofu on both sides with some olive oil on medium heat and keep it aside 
  • Take out carrot and cucumber ribbons and add them to cold water sp that they remain crisp
  • Add the mixed greens to the ice water
  • Mix all ingredients of the dressing in a jar and shake well 
  • Pat dry the leaves, carrots and cucumber ribbons and mix together 
  • Add salt, pepper, paprika, mangoes and tofu. Add 3/4th dressing to the mix
  • Arrange it on a plate with tofu and mangoes on top
  • Garnish with mint leaves and paprika powder 
  • Drizzle some of the remaining dressing on top 
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