Name: To Hu Ang Swai Chei
Ingredients: 2 Pieces firm tofu.; 1 Large green mango. Peeled and shredded.; 1 Teaspoon soy sauce.; Dash of black pepper.; ¼ Cup vegetarian fish sauce.

Why it works: Mango and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 471 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

To Hu Ang Swai Chei

Ingredients

2 Pieces firm tofu.
1 Large green mango. Peeled and shredded.
1 Teaspoon soy sauce.
Dash of black pepper.
¼ Cup vegetarian fish sauce.

Directions

Prepare and grill

Rub soy sauce on both sides of tofu and sprinkle with black pepper.
Cook marinated tofu on a hot grill until both sides are golden brown.

Plate and serve

Place shredded mango on a plate, then place grilled tofu on top of the mango.
Pour vegetarian fish sauce on top.
Serve with rice.

Nutrition, whole recipe (rough)

190Calories

10 gProtein

5 gFat

29 gCarbs

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Mango	1 cup diced (165g)	99
Tofu	100g firm	76
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Mango + peppertop 6% of all pairs

Smell alikestrong

Cooked together471 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Tofu + mangotop 15% of all pairs

Smell alikemoderate

Cooked together29 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Mango + fish saucetop 16% of all pairs

Smell alikelow

Cooked together24 recipes

Shared aroma: ethyl octanoate (fruity, wine).
Tofu + saucetop 16% of all pairs

Smell alikemoderate

Cooked together262 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Tofu + peppertop 17% of all pairs

Smell alikemoderate

Cooked together392 recipes

Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Firm tofu: Provides the main protein and a firm texture that holds up on the grill.
Green mango: Adds tartness and crisp, fresh texture that contrasts with the browned tofu.
Soy sauce: Adds savory saltiness and helps the tofu brown on the grill.
Vegetarian fish sauce: Adds savory, salty depth to the finished dish.

The step that matters

Grilling the tofu until golden brown. The tofu must be dry enough and the grill hot enough for the surface to brown rather than steam. Browning through the Maillard reaction adds flavor and a firm crust, so turning too early or using a cool grill can leave it pale and soft.

Swap the mango

How well each one fits the dish's main ingredients (tofu, sauce, pepper, fish sauce):

Limefits better
Mangothe original
Coconutfits about as well
Avocadofits about as well

Fit is the average pairing score against tofu, sauce, pepper, fish sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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To Hu Ang Swai Chei