Tofu Mango Laab

• 1/4 cup lime juice
• 1 tablespoon tamari
• 1 teaspoon kosher salt
• 12 ounces Hodo Soy Firm Tofu 2, drained, crumbled
• 1 cup mangoes
• 1/4 cup lemon grass white part only, finely minced
• 3 lime leaves chiffonade
• 2 tablespoons lime zest
• 2 thai chiles deseeded and chopped finely
• 1 fresno chile deseeded and chopped finely
• 2 cups cilantro stems included, chopped
• 1 cup mint leaves chiffonade
• 1/4 cup rau ram chiffonade
• 1/2 cup thai basil chiffonade
• 1/4 cup green onions chopped
• 1 tablespoon brown rice powder roasted, ground )from 3 tablespoons glutinous brown rice)
• lettuce cups, optional
• 3 endives heads
• cilantro or mint sprigs for garnish

1. Whisk dressing ingredients together. Set aside.
2. Crumble tofu - place in a food processor and give it a couple of pulse, being careful not to turn tofu into a paste.
3. Finely chop the herbs. Use a food processor if desired.
4. Chop mangoes.
5. Toss tofu, mangos and herbs with dressing. Let sit for 15 minutes before serving

lime juice, tamari, kosher salt, mangoes, lemon grass white part only, lime, lime zest, thai chiles, cilantro stems, mint leaves chiffonade, rau ram chiffonade, thai basil chiffonade, green onions, brown rice, cilantro

Taken from www.yummly.com/recipe/Tofu-mango-laab-361127 (may not work)