VICTORIA SHORE’S GREEN MANGO SALAD

You might find this salad offered as a seasonal salad at Recess, but for chef Victoria Shore, it’s a summertime staple for enjoying at home.

As the salad ingredients marinate while the tofu is prepared, everything absorbs the flavors of the dressing and the green mango matchsticks soften to the texture of noodles. She suggests for a complete meal, you serve this salad with steamed jasmine or coconut rice.

And if someone in your household is not a tofu fan, you can substitute cubes of chicken.

4 medium Fresno chiles, cut in half, seeds removed, roughly chopped

5 cloves garlic

1/2 cup fresh lime juice 1/4 cup plus 2 teaspoons fish sauce, or soy sauce for a vegan version, divided 3 tablespoons plus 2 teaspoons grated palm sugar or light brown sugar, divided 3 cups bean sprouts 2 very unripe mangoes, peeled, cut into thin matchsticks 2 peaches, cut into thin

slices

1 large ripe slicing tomato, such as a beefsteak, cored and diced

2 teaspoons grated fresh

ginger

1 pound firm tofu, drained and cut into 1-inch cubes 3 tablespoons vegetable

oil

1 tablespoon Sichuan

black bean chile paste 2 teaspoons unseasoned

rice vinegar

1/4 cup cilantro leaves 2 tablespoons roasted

peanuts, roughly chopped

In the bowl of a food processor, combine chiles and garlic and process until they form as smooth a paste as possible. Put paste in a large bowl and stir in lime juice, 1/4 cup fish or soy sauce and 3 tablespoons sugar. Stir together until sugar dissolves. Stir in bean sprouts, mango, peaches, tomato and ginger. Taste for seasoning, adding sugar, fish or soy sauce and lime juice as desired. Let salad marinate while you prepare tofu.

Lay tofu cubes out on paper towels and gently press to remove as much water as possible.

In a large skillet over medium-high, heat vegetable oil. When oil begins to shimmer, carefully add tofu cubes. Do not crowd pan. Reduce heat to medium and sear cubes until crisp and golden brown on all sides, about 2 or 3 minutes per side.

While tofu is cooking, prepare sauce. In a large bowl, whisk together black bean chile paste, rice vinegar, remaining 2 teaspoons fish or soy sauce and remaining 2 teaspoons sugar.

As tofu cubes are ready, drain on a paper towel, then add them to the sauce. Turn until coated. Repeat until all tofu is cooked.

When ready to serve, arrange mango salad on plates, top with tofu cubes, cilantro leaves and chopped peanuts.

Serves 4.

Per serving: 517 calories (percent of calories from fat, 40), 28 grams protein, 58 grams carbohydrates, 10 grams fiber, 25 grams total fat (trace saturated fat), no cholesterol, 1,756 milligrams sodium.

CONTRIBUTED BY RECESS Victoria Shore’s Green Mango Salad is made with tofu, but you can substitute cubes of chicken.