Crisp Tofu with Mushroom and Spinach Sauce

Crisp Tofu with Mushroom and Spinach Sauce

For the Crisp Tofu
1 ½ cups of vegetable oil, for deep frying
3 ½ ounces firm water-packed tofu, drained and cut into cubes
2 tablespoons flour
½ teaspoon cayenne pepper
½ teaspoon turmeric
½ teaspoon ground coriander
½ teaspoon ground ginger
½ teaspoon curry powder

For the Mushroom and Spinach Sauce

1 teaspoon vegetable oil
2 garlic cloves, chopped
½ mango, sliced
2 hot red chilies, sliced and divided
3 mushrooms sliced
2 teaspoons soy sauce
½ lime, juiced
½ tablespoon sesame oil
3 ½ ounces baby spinach

For the crisp tofu, heat the vegetable oil in a deep, heavy-bottomed saucepan until very hot or until a breadcrumb sizzles in it. Place the flour and spices into a bowl with salt and freshly ground black pepper and mix well. Place the tofu into the spice mix and coat the tofu cubes.

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

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

To serve, place the sauce mixture onto a serving plate and top with the tofu. Garnish with the remaining sliced chili. Yield: 1 serving

Recipe courtesy of BBC

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