Sticky Mango Tofu Salad

‘Sticky’ mango-tofu salaatti

This recipe is actually the result of an unplanned last minute hunt for something to eat in a fairly empty fridge.  However, it is actually a new favourite.  I roasted some leftover crispy tofu in a little mango chutney and soy sauce and it magically became sticky and delicious.  The idea came from watching Mary Berry’s Christmas special on BBC iplayer!!  Where she used mango chutney to glaze some party cocktail sausages.  For anyone outside of the UK, Mary Berry is a British National treasure, the patron saint of the moist cake and probably most well known for being one of  the judges (usually checking for soggy bottoms) on The Great British Bake Off.  However I digress, if you are looking for a quick, simple, fresh idea with Tofu, look no further.   I accompanied the sticky tofu with a lightly dressed ribbon salad, some sliced avocado and some left over mango.

Let me know if you have had any happy left over ingredient magic too!

 

Sticky Mango Tofu Salad – serves 2 

270 g packet organic Jalotofu (maustamaton)

cornstarch

oil for frying

4 tbsp mango chutney

2 tbsp tamari or gluten free soy sauce

1 tbsp sesame seeds

2 carrots, peeled and cut into ribbons

1 cucumber, peeled into ribbons (discard the seedy centre)

1 small mango, peeled and cut into strips

1 courgette, peeled into ribbons

1 avocado cut into strips

1 tbsp sesame oil

1 tbsp lime juice

1 tbsp gluten free soy sauce

1 tbsp maple syrup

 

a handful of chopped coriander and spring onion to serve

 

Preheat the oven to 180 degrees c.

Empty any excess water from the tofu packet and place between a few sheets of kitchen paper.  Press with a weighted object for a few minutes to squeeze out any remaining liquid.  Cut the tofu into cubes and toss in a little cornstarch.

Heat a small amount of oil in a pan and fry the tofu on each side, until golden and crisp.   Meanwhile,  lightly heat the mango chutney in a small saucepan and stir in 1 tbsp tamari.

Stir the tofu in the mango mixture before tipping onto a baking sheet.  Sprinkle with the sesame seeds and bake in the oven for around ten minutes until the tofu becomes nice and sticky.

While the tofu is in the oven whisk together the sesame oil, lime juice, maple syrup and soy sauce in a large bowl.  Add the vegetable ribbons and lightly toss in the dressing.

Arrange the dressed vegetable in your serving bowl, along with the sliced mango and avocado.  Top with the sticky mango and a sprinkling of chopped coriander and spring onion.