Crispy tofu with chilli, garlic, spinach and soy mushrooms

1. 1

   For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).

2. 2

   Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well.

3. 3

   Place the tofu into the spice mix and coat the tofu cubes.

4. 4

   Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.

5. 5

   For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute.

6. 6

   Add the soy sauce, lime juice and sesame oil and cook for another minute. Add the spinach, stir well and season with salt and black pepper.

7. 7

   To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli.

1 serving ≈ 400 g

Nutrition values are estimates. - means data is unavailable.