Tofu is far from bad especially when served in oriental dish. Sweet manto, delicate tofu with veggies and nuts. Perfect for the last chilly days of summer. Stop being afraid of tofu and start enjoying the plant based protein that it provides.
Ingredients (serves 2-4):
180 g natural tofu
2 carrots
a piece of leek
handful of string beans (yellow and green)
1 baby zucchini or half of medium size zucchini
2 tbsp cashew nuts
salt
2 tbsp vegetable oil
1 tbsp of sesame oil
Mango sauce:
250 g mango (canned or fresh - we used canned here)
1/2 tsp of turmeric
1 tbsp lime juice
1/2 chili pepper
1 tbsp brown sugar
1 tbsp soy sauce
a slice of ginger (about 2 cm)
2 tbsp coconut milk
1/3 cup water or sauce from canned mango
Coating for tofu:
2 tbsp chickpea flour
1 tbsp sesame seeds (optional)
salt
black pepper
oil for frying
300 g rice noodles
Instructions:
Prepare the coating for tofu: combine all the ingredients. Put tofu (cut into cubes) into the coating and mix well.
In a pan heat the vegetable oil (1 tbsp) and fry tofu.
Blend mango with chili, lime juice and grated ginger.
In a pot heat 1 tbsp of vegetable oil. Add mango puree and cook over low heat for about 4-5 minutes, while tossing. Add turmeric, sugar and soy sauce. Simmer for a few minutes. Add water/ sauce left from canned mango and mix. Then add coconut milk, mix and take the pot off the heat.
Peel the carrots and zucchini and cut them into sticks. Chop the leek finely. Heat the oils on a frying pan. Add the carrots and string beans. Fry for about 3-4 minutes while tossing. Then add zucchini and fry for another 2-3 minutes while tossing. Season with some salt and pepper. Then add the leek and cashew nuts. Fry until the leek turns golden brown. Take the pan off the heat.
Combine tofu with veggies. Add rice noodles (prepared as per the package instructions) and then cover all with mango sauce. Enjoy!
Etykiety: english, main course, mango, recipes, tofu
