Tender pieces of tofu baked in a sweet mango and coconut crispy outer coating with fragrant flavours of fiery red chilli, lime and garlic. Best served with coconut rice and steamed garlicky greens on the side..
1/4 cup desiccated coconut
1 red chilli, finely chopped
1 tbsp garlic puree
Zest & juice of 1/2 lime
1 tsp onion granules
1 tsp paprika
Salt & pepper
1 block extra firm tofu, drained
1/4 cup cornflour
Pinch salt
FOR THE COCONUT RICE
1 tbsp vegan butter
1/2 cup basmati rice, rinsed and drained
Pinch salt
1 can full fat coconut milk
FOR THE GARLICKY GREENS
100g tenderstem broccoli
100g green beans
1 tsp sesame oil
1 tbsp garlic puree
1 red chilli, finely sliced
1 tsp sesame seeds
Pinch salt
TO GARNISH
Coconut flakes
Red chilli, sliced
2 spring onions, sliced
Handful fresh coriander
METHOD
1. Add the mango to a blender with the fresh coriander, coconut milk powder, desiccated coconut, red chilli, garlic, puree, lime zest and juice, onion granules paprika and salt, and blend on a high speed until it's as smooth as possible. Run a spatula around the blender jug halfway through if needed to ensure it is well combined. Set aside to chill in the fridge
2. Pre-heat the oven to 180 degrees celsius. Take the block of firm tofu and tear large bite-sized chunks off into a deep bowl. Sprinkle over the cornflour and a pinch of salt, then toss to combine, making sure each piece of tofu is well coated in the cornflour.
3. Place the coated tofu pieces on a non-stick baking tray and in the oven for around 10 minutes until lightly golden in colour, turning them over halfway through.
4. Remove the tofu from the oven and brush half of the mango-coconut marinade over the tofu pieces, starting on the top then turning them over to coat on the undersides, then place back in the oven for another 10 minutes.
5. Meanwhile, make the coconut rice by adding the vegan butter to a large, shallow pan on a medium heat. Next, add in the rinsed rice and a good pinch of salt. Turn it through the butter to fry it off for a couple of minutes before then pouring in the coconut milk. Stir once to combine, then place on the lid and leave to cook for 10 minutes.
6. Remove the tofu from the oven and roughly brush the other half of the marinade over each piece of tofu, then place it back in the oven to finish baking for a final 10 minutes.
7. Make the Garlicky Greens by steaming the tenderstem broccoli and green beans in a sieve or steamer over boiling water for around 4 minutes. Once done, drain off the water and add them back to the empty pan. Drizzle in the sesame oil, add in the garlic puree, sliced red chilli, sesame seeds and salt, then toss everything to combine.
8. Remove the tofu from the oven and give the rice a final stir. It's cooked when it's a little crispy on the bottom.
9. Serve up the rice with the Crispy Mango & Coconut Tofu on top and the Garlicky Greens on the side. Garnish with some flaked coconut, sliced red chilli and spring onion and some fresh coriander.
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