Peanut-Crusted Tofu Skewers with Mango-Chile Dipping Sauce
Healthy, because
Even smarter
In the mango is every mangle of provitamin A. This vitamin precursor supports the skin in cell renewal and thus provides us with beautiful and healthy skin. The vegetable iron from the tofu is absorbed particularly well in combination with vitamin C. How convenient that the paprika is rich in this vitamin.
If you like more colour on your plate, you can use half a red and half a yellow pepper for the tofu vegetable skewers. By the way, you can determine the spiciness of the mango dip yourself. Use 1/4 chilli pepper for less spiciness and a whole for more.
Ingredients
- Ingredients
- 1 red paprika
- 300 grams Tofu
- 4 Tbsps Lime juice
- 3 Tbsps light soy sauce
- 1 small, ripe Mango
- 1 small, knob ginger
- ½ chili pepper
- 150 grams roasted, salted Peanuts (for breading)
- 2 eggs (for breading)
- 4 Tbsps Pastry flour (for breading)
- vegetable oil (for cooking)
- 8 Lettuce (for garnish)
Preparation steps
For the tofu skewers: Rinse the bell pepper, remove seeds and white ribs, and cut into bite-size pieces. Drain tofu and cut into 2 cm (approximately 3/4 inch) cubes.
Thread the bell pepper and tofu pieces onto skewers, alternating the bell pepper and tofu. In a bowl, whisk 2 tablespoons of the lime juice with 1 tablespoon of the light soy sauce. Drizzle over the skewers and set aside to marinate.
For the mango sauce: Peel mango and remove flesh from the pit. Peel ginger and rinse the chile. Place the mango, ginger and chile in a food processor and puree. Stir in 2 tablespoons of lime juice, soy sauce to taste, and if desired, thin the sauce with 2-3 tablespoons of water.
For the tofu skewers: Finely grind the peanuts and place in a wide dish.
Whisk the eggs in a wide dish and season with salt and pepper to taste.
Add the flour to a wide dish.
To bread the tofu skewers, coat in flour, followed by the egg and the ground peanuts.
Heat oil in a large non-stick pan set over medium heat. Cook the skewers until golden, turning once, about 5 minutes. Drain on paper towels.
Rinse lettuce leaves and pat dry. Place the lettuce leaves on serving plates. Arrange the tofu skewers on top and serve with the mango sauce.
