Tofu in exotic mango and chili sauce

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mango pulp

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A real treat for all vegans, vegetarians, and lovers of unique flavors. Discover the recipe from @yummy_culinary_photography on crispy tofu in mango pulp sauce and Thai sriracha sauce.

Number of servings

Sharpness level

MILD

Preparation time

30 min.

Difficulty level

EASY

INGREDIENTS

1 can mango pulp
2 tablespoons light soy sauce
sriracha sauce
2 tablespoons sesame
1 cube of natural tofu
1 bag of Basmati rice
2 tablespoons of potato starch
1 chili pepper
2 spoons of honey
Frying oil

A METHOD OF PREPARING

Drain the tofu and cut it into cubes. Coat thoroughly in the starch and fry. Place the tofu on a paper towel to drain excess oil.
In a bowl, add the soy sauce, honey, 4 tablespoons of mango pulp, finely chopped chili pepper, and sesame seeds. Mix vigorously until combined.
Return the tofu to the heated pan and pour in the sauce (do not use any more fat for frying). Fry over high heat initially, then reduce the heat. The tofu is ready when it is completely covered in the sweet and spicy sauce and the sauce has reduced.
Cook the rice according to the instructions on the package.
Mix the mango pulp with a little sriracha sauce (amount to taste), add the chopped chili pepper and sesame seeds. Stir until combined.
Place the tofu on top of the cooked rice. You can either drizzle the whole thing with mango sauce or eat it separately, dipping both the tofu and rice in the delicious sauce.

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