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Mango Habanero Tofu
Mango Habanero Tofu

Mango Habanero Tofu
Mango Habanero Tofu
Source
Ingredients:
1
Servings
  • 1
    item
     mango habanero sauce
  • 1
    item
     juice of 2 or 3 lemons added with a teaspoon of lemon zest
  • 120
    ml
     water
  • 1
    item
     salt to taste
  • 1
    item
     medium carrot, roughly chopped
  • 1
    tbsp
     grated ginger
  • 1
    clove
     garlic
  • 60
    ml
     rice vinegar
  • 1
    item
     ripe mango* (about 1 cup chopped)
  • 2
    item
     habaneros
  • 2
    tbsp
     maple
  • 1
    item
     bean curd
  • 1.5
    tbsp
     corn starch
  • 1
    item
     block super firm tofu
  • 1
    tbsp
     avocado oil
  • 1
    item
     generous pinch of salt
Mango Habanero Tofu
Instructions:
  1. For the sauce, add all ingredients except lemon juice to the blender and blend until smooth.
  2. Boil the sauce, stirring constantly, until it thickens. Boil for 15 minutes. Finally add lemon juice and season with salt. Store in a clean glass jar in the refrigerator.
  3. Cut the tofu in half and remove moisture with a clean kitchen towel. Cut 2 pieces into bite-sized cubes, season with salt and sprinkle with cornstarch until evenly coated. I use a small sieve for this, but you can also dip the pieces in cornstarch and shake off any excess powder.
  4. Brush a cast-iron skillet with avocado oil, heat over medium heat and fry tofu pieces until golden on all sides. Flip them after 2-3 minutes on each side.
  5. Toss them with the mango habanero sauce (I used just over 1/2 cup) and let everything cook over low heat for 5-10 minutes until each piece is evenly coated and lightly caramelized.
  6. Entertainment!
  • 1
    item
     mango habanero sauce
  • 1
    item
     juice of 2 or 3 lemons added with a teaspoon of lemon zest
  • 120
    ml
     water
  • 1
    item
     salt to taste
  • 1
    item
     medium carrot, roughly chopped
  • 1
    tbsp
     grated ginger
  • 1
    clove
     garlic
  • 60
    ml
     rice vinegar
  • 1
    item
     ripe mango* (about 1 cup chopped)
  • 2
    item
     habaneros
  • 2
    tbsp
     maple
  • 1
    item
     bean curd
  • 1.5
    tbsp
     corn starch
  • 1
    item
     block super firm tofu
  • 1
    tbsp
     avocado oil
  • 1
    item
     generous pinch of salt
1
Servings
0

For the sauce, add all ingredients except lemon juice to the blender and blend until smooth.

Boil the sauce, stirring constantly, until it thickens. Boil for 15 minutes. Finally add lemon juice and season with salt. Store in a clean glass jar in the refrigerator.

Cut the tofu in half and remove moisture with a clean kitchen towel. Cut 2 pieces into bite-sized cubes, season with salt and sprinkle with cornstarch until evenly coated. I use a small sieve for this, but you can also dip the pieces in cornstarch and shake off any excess powder.

Brush a cast-iron skillet with avocado oil, heat over medium heat and fry tofu pieces until golden on all sides. Flip them after 2-3 minutes on each side.

Toss them with the mango habanero sauce (I used just over 1/2 cup) and let everything cook over low heat for 5-10 minutes until each piece is evenly coated and lightly caramelized.

Entertainment!

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