1 small, ripe mango
200 g firm tofu
1 tbsp chopped fresh chives
2 tbsps orange juice
1 tbsp lime juice
1 tsp clear honey
1 tsp sesame oil
1 tsp sesame seeds, toasted
Peel and coarsely grate the carrots.
Peel the mango and thinly slice the flesh away from the stone.
Drain the tofu, pat dry with kitchen paper and cut into 1cm dice. Toss together with the carrots and mango in a salad bowl.
For the dressing, put all the ingredients in a screw top jar and shake well to mix evenly.
Pour the dressing over the salad and toss well to coat the salad evenly.
Just before serving, toss the salad lightly and sprinkle with chopped chives. Serve immediately.