The coating and the shallow frying of the tofu give it a delicious crisp texture (if you dont eat fried foods the tofu can just be served as it comes). And the mango salsa is a delicious fresh, zingy accompaniment. The turmeric used in the tofu coating has powerful anti inflammatory qualities and there is immune system strengthening raw garlic in the salsa. Although it’s probably best not to have this before a job interview or a date.

材料 提供しています 2 as a main course or 4 as a starter

豆腐の場合:-

400グラム (14オンス) firm or medium tofu, drained (place in a sieve under a bowl with a weight in it e.g. a couple of cans, ために 15 分)

2 tablespoons of cornflour

1 tablespoon of turmeric

塩とコショウ

oil for shallow frying

For the salsa:-

a ripe mango, cubed

1-2 赤唐辛子, finely chopped

one small or half a large red onion, finely chopped

ニンニクのクローブ, みじん切り

a handful of coriander, 切り

the juice of a lime

塩とコショウ

方法

Mix together all the ingredients for the mango salsa and leave to marinade at room temperature

Mix together the dry ingredients for the tofu coating, the cornflour, the turmeric and a pinch of salt and pepper until well blended

Heat some oil in a large frying pan over a medium high flame

Cut the tofu into 4 ピース, once lengthways and then in half again. Coat the tofu thoroughly in the dry mixture and shallow fry on each side, including the edges until golden all over

Serve alongside the salsa