Grilled Tofu with Mango Salsa
Tofu slabs marinated in soy-ginger and grilled until charred, served over coconut rice with a fresh mango-chili-lime salsa. Caribbean-Asian fusion vegan dinner with serious zing.
30 minEasy~382 kcal / servingCaribbean
Contains soyContains sesame
Nutrition
382 kcal
Calories
23 g
Protein
42 g
Carbs
14 g
Fat
Estimated, per serving
Good to know
Contains soyContains sesame
Ingredients · per serving
- 2 medium Lime
- 2 cloves Garlic
- 1 tsp Sunflower oil
- 1 medium Ripe mango
- 70 ml Coconut milk
- 2 tsp Fresh ginger
- 1 tsp Sesame oil
- 3 tbsp Soy sauce
- 1 small bunch Fresh coriander
- ¼ medium Red onion
- 300 g Firm tofu
- to taste Salt
- 1 tbsp Light brown sugar
- 75 g Jasmine rice
- 2 tbsp Toasted coconut flakes
- ½ small Red chili
Instructions
- Drain the tofu, wrap in 4 sheets of kitchen paper, press firmly for 5 min. Slice into 1cm slabs.
- Marinate the tofu: combine soy sauce, lime juice, brown sugar, grated ginger, minced garlic and sesame oil. Pour over the tofu, let sit 10 min.
- Rinse the jasmine rice. Combine with 130ml water + 70ml coconut milk and a pinch of salt. Boil, cover, lowest heat 12 min, rest 5 min off heat.
- Make the mango salsa: dice the mango small. Mix with diced red onion, chopped red chili, lime juice, chopped coriander and a pinch of salt.
- Heat a griddle pan or wide pan over high heat, brush with oil. Lay the marinated tofu down. Cook 3-4 min per side until charred and heated through.
- Fluff the coconut rice with a fork, stir in lime zest.
- Plate the coconut rice. Lay the grilled tofu on top. Spoon the mango salsa generously over. Scatter coriander, toasted coconut flakes and a lime wedge.
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