Fried tofu with cucumber-mango-chili salad

Name: Fried tofu with cucumber-mango-chili salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 400 g Tofu Nature; 50 g Ginger Tuber; 2 Garlic cloves; 400 ml Coconut milk; 6 TABLESPOONS Lime juice; 2 TEASPOONS demerara sugar; 2 TEASPOONS Sweet peppers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Cucumber; 1 Mango; 2 Shallots; 1/2 TEASPOON Chili Flakes; 1/2 bunch Coriander; 3 TABLESPOONS Oil

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

400 g Tofu Nature
50 g Ginger Tuber
2 Garlic cloves
400 ml Coconut milk
6 TABLESPOONS Lime juice
2 TEASPOONS demerara sugar
2 TEASPOONS Sweet peppers
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Cucumber
1 Mango
2 Shallots
1/2 TEASPOON Chili Flakes
1/2 bunch Coriander
3 TABLESPOONS Oil

Directions

1
Cut the tofu into cubes of about 1.5 cm. Peel ginger and garlic and chop finely. Mix coconut milk, 3 tablespoons lime juice, sugar, paprika, ginger and garlic. Season with salt and pepper. Mix the tofu with the marinade and let it marinate covered in the fridge for about 2 hours.
2
Peel and halve the cucumber and remove the core. Cut the halves into thin strips. Cut mango from the stone. Peel the flesh and cut into thin strips. Peel and finely dice shallots.
3
Mix cucumber, mango and shallots. Season salad with salt, 3 tablespoons lime juice and chili flakes. Wash coriander, shake dry and pluck leaves from the stalks.
4
Lift the tofu out of the marinade and dab dry. Heat the oil in a pan and fry the tofu for approx. 5 minutes, turning it over. Arrange salad and tofu on plates. Garnish with coriander.