When, for an early birthday gift, the lovely D drove an hour and a half to pick me up and drive another hour and a half to the Stratford Festival, I wanted a fresh and gluten-free lunch recipe. As quick and easy-to-make as they are tangy and sweet, these mango salad rolls were the perfect treat.
Mango Salad Rolls
Gently toss together:
1 carrot, julienned
1 red pepper, julienned
1 green mango, in small pieces
1/8 red onion, thin slices
1 small bunch each coriander, basil and mint, chopped roughly
Now thinly slice 1/2 block extra-firm tofu. Pan fry in vegetable oil until golden. Chop into bite-sized pieces and add to salad.
Also add juice of 1 lime, 2 tsp sesame oil, 1/4 tsp red chili flakes, 1/4 tsp salt and a pinch of sugar.
Enjoy as is or fold with leafy lettuce and vermicelli into softened large rice paper for salad rolls.