Smashed Tofu & Mango Salad

Smashed Tofu Salad

January always arrives with a craving for lighter, healthier foods. Soup is always a favorite, especially when it’s cold outside and salads always hits the spot.

My favorite January soup is based on vegetable or chicken broth and rice noodles. It works with pretty much any vegetable in the fridge and it is even better with a dollop of hot sauce.

A friend gave me a beautiful Japanese cook book for Christmas. When I was reading through the recipes I came across a recipe for smashed tofu. I had never heard of it before and I knew I had to try it.

I like tofu but it is never popular with M, who would prefer pretty much anything but. I read the recipe and thought this might convince him.

The original recipe has tofu, salted carrot, soy sauce, sesame seeds, mirin and green beans. I looked through my cupboard, got what I thought would be good out and set out to make my salad.

Smashed Tofu and Mango Salad

preparation time 10 minutes

cooking time 0 minutes

serves 2-3 as a main course


  • 400 gr Tofu
  • 1 large carrot, peeled and grated fine
  • 1 onion, sliced thinly
  • 2 tbsp Soy sauce
  • 1 tbsp Mirin
  • 3 tbsp back sesame seeds, toasted and roughly ground
  • 2 tbsp toasted sesame seed oil
  • 1/2 cucumber, seeded and chopped
  • 1 mango, chopped
  • 1 handful of coriander, chopped
  • 1 tsp sumac
  • 1 tsp sea salt
  • a pinch of black pepper
  • a pinch of chilli

Start with the carrot and onion. Place them in a colander and mix with about 1 tsp of salt. Set aside.

Place the block of tofu between two chopping boards. Press them together to get rid of as much moisture as possible.

Crumble with tofu with your fingers in to a bowl.

Add the soy sauce, mirin, sesame seed oil, black sesame seeds, sumac, sea salt, chilli, black pepper and mix everything.

Rinse the carrot and onion and squeeze out as much moisture as you can before adding the vegetables to the salad.

Last add the cucumber, mango and coriander and mix the salad well.

Taste and see if the flavor combination is right for you before serving. The salad tastes delicious the next day as well.

Smashed Tofu Salad

It might seem like a lot of salt but I think that tofu needs salt to come to life. You can always use less salt, or add more vegetables.

The flavors are very clean and they made me think of Japan. It is a delicious and light salad, perfect on it’s own or as a side dish, perfect January food!

How is your January coming along? Happy 2020!

13 Responses to “Smashed Tofu & Mango Salad”
  1. Wonderful use of mangos.

  2. I just had tofu for dinner 😉
    This sounds very interesting! Since tofu is very neutral, I always like to combine it with different tastes 😉

    • petra08 says:

      hi Ribana
      Ha ha great minds think alike!
      Tofu is very neutral and this was a great way to add both flavor and texture. I was thinking it would probably go well in a summer roll…. 🙂

  3. Mangoes are divine, in my opinion. 🍃🥭

  4. That truly is a great new recipe (for me at any rate) to begin a new year and a new decade.

    Happy 2020. 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: