Sweet and Tangy Mango Salad with Grilled Tofu

Ripe mangoes -julienned or cut into bite sized chunks- are tossed with sweet and spicy lime juice and fish sauce dressing, then garnished with freshly torn mint. Grilled, the tofu is topped with a salty ginger and scallion sauce and complemented with the sweet mango salad.

4 servings


  • 2 tbsp KA–ME® Rice Vinegar
  • 2 tbsp KA–ME® Sweet Chili Sauce
  • 2 tbsp KA–ME® Fish Sauce
  • 2 large unripe mangoes, peeled, pitted, and julienned or finely chopped
  • 12 large mintleaves, julienned
  • 2 oz ginger, peeled and finely grated
  • 2 scallionstrimmed, and white and green parts minced
  • 1 tsp Kosher salt
  • 2 tbsp or more KA–ME® Stir-Fry Oil
  • 2 pounds firm tofu, cut into 1/2-inch thick rectangular slices


  1. In a large mixing bowl, whisk together the KA–ME Rice Vinegar, KA–ME Sweet Chili Sauce and KA–ME 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 tbsp KA–ME Stir-Fry 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.

Included Products

Rice Vinegar
Sweet Chili Sauce
Stir-Fry Oil
Fish Sauce