BBQ TOFU BOWLS WITH AMAZING MANGO SALSA
You have to try these bowls! Even if you don't make the tofu, you must make the mango salsa – it's life changing!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 bowls
Ingredients
- 2 x 225g packs extra firm smoked tofu
- 6 heaped tbsp good-quality bbq sauce
- 5 tbsp cornflour
- 3 tbsp neutral oil (vegetable or sunflower)
- sea salt & freshly ground black pepper
- to serve: white rice & chilli flakes
MANGO SALSA
- 2 mangos finely diced
- 1 avocado finely diced
- 1/2 bunch coriander finely chopped
- 1/2 red onion finely chopped
- 1/2 red chilli finely chopped
- juice of 1 lime
- 1 tbsp olive oil
Instructions
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Drain the tofu, then use a tea towel to press down on it several times to remove any excess moisture. Cut the tofu into bite-size cubes and press down on them again with the towel until no visible moisture is left on the surface. Combine the tofu with 2 tbsp of the bbq sauce, then cover and let it marinate for 15 minutes.
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Meanwhile, make 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. Give it a taste and adjust the seasoning if required. Refrigerate until ready to serve.
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Pour the cornflour out onto a plate and season with salt and pepper. Roll and coat each cube of tofu in the cornflour mixture, then shake off any excess.
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Heat the oil in a large pan over a medium-high heat. Once hot, add the tofu pieces and fry for 2-3 minutes each side, or until golden and crispy. Add the remaining BBQ sauce into the pan, give everything a good stir to coat, then remove from the heat.
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Serve the tofu and a generous few spoonfuls of mango salsa over a bowl of fluffy white rice. Finish with a sprinkling of chilli flakes.
Looking for more tofu recipes? Try this Tofu Katsu Curry.
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