Ingrédients
- 3 tbsp panko breadcrumbs
- 3 tbsp desiccated coconut
- 100ml oat milk
- Juice ½ lime
- 1 tbsp cornflour
- 4 tbsp plain flour
- 225g block extra-firm tofu
- vegetable oil, for frying
- 1 x 250g pouch of Merchant Gourmet Coconut & Lime Leaf Rice
- Salt and freshly ground black pepper
-
Salad leaves and chilli flakes (to serve)
- 1 mango, finely diced
- ½ avocado, finely diced
- 10g coriander, finely chopped
- ½ small red onion, finely chopped
- ½ red chilli, finely chopped
- juice of ½ lime
- 2 tsp olive oil
Mango Salsa
Méthode
- Start with making the mango salsa. Combine the diced mango and avocado, chopped coriander, red onion and chilli, lime juice, olive oil and a good pinch of salt and black pepper in a bowl. Mix well, then taste and adjust the seasoning, if needed. Refrigerate until ready to serve.
- Combine the panko breadcrumbs and desiccated coconut in one bowl, the oat milk, lime juice, cornflour and a good pinch of salt in another, and the flour in the last.
- Drain the tofu, then use a tea towel to press down on it several times and remove any excess moisture. Chop into cubes and press down on them again. Dip each cube of tofu first into the flour, then the batter, then the breadcrumb-coconut mixture, making sure all the sides are well coated. Repeat this with the remaining tofu.
- Heat enough vegetable oil to coat the bottom of a frying pan over a medium heat. Once hot, fry the tofu for 2-3 minutes each side, or until golden and crisp.
- Heat the Merchant Gourmet Coconut & Lime Leaf Rice as per the instructions on pack.
- Arrange the warm Coconut & Lime Leaf Rice, a handful of salad leaves, crispy tofu and mango salsa between two bowls. Finish with a sprinkling of chilli flakes and a good crack of black pepper.
