Рецепт Coconut Crusted Tofu with Spicy Mango and Cucumber topping #SundaySupper
Coconut Crusted Tofu with Spicy Mango and Cucumber topping #SundaySupper
26 | 04 | 2015 By Soni Sinha
Welcome to my new revamped site!What do you think?
The perfect way to get started then would be to make something fresh and vibrant.Our folks at Sunday Supper gave me the perfect opportunity in the form of a Tropical Foods Sunday Supper!
Warmth of the sun,
palm trees, palmy breeze,
foods to cool you off,
soft fabrics that tease your skin,
sun hats,
sipping your favorite ice-cold drink…
You in the tropics yet?
I recently had lunch at this lovely restaurant and ordered a Tofu dish that was simple yet so fresh and flavorful.Sometimes less is more and it takes just a few little ingredients to create an amazing dish to let the flavors shine through.And that’s what inspired me to try this dish I have for you today.Its a Coconut Crusted Tofu topped with a spicy mango and cucumber mix.It’s an easy appetizer dish that takes just minutes to make.The topping is similar to a salsa and you can get creative with flavors that work for you.Its a dish that’s visibly appealing and sure to impress your guests.
I’ve dressed the mango and cucumber with just a little brown sugar,lime juice,salt and pepper. Jalapeños are essential for some heat and so is the cayenne pepper.The sweet and tangy flavors work well with the crispy golden coconut on the tofu and its an explosion of pure tropical flavors.Even if you haven’t planned a trip to the tropics, this dish will transport you momentarily!Enjoy.
Coconut Crusted Tofu with Spicy Mango and Cucumber topping #SundaySupper
Ingredients
- Extra Firm Tofu-14 oz
- Unsweetened Shredded Coconut-1 1/2 cup
- 2 tbsp cornstarch
- Chopped green onions
- Chopped fresh basil
- Oil- 2tbsp
- For the topping
- Peeled and diced mango-1 cup
- Peeled and diced cucumber-1 cup
- 1 jalapeno - de-seeded and diced
- cayenne pepper-2 pinches
- Brown sugar-1 tsp
- Lime juice-2 tbsp
- salt
- pepper
Instructions
In a bowl mix all the topping ingredients and toss to combine.If making in advance then let it chill in the fridge.
Slice Tofu into 8 thin long steaks.
Mix the cornstarch and shredded coconut in a tray and press the tofu steaks to coat on both sides.
Heat oil in a large non stick pan and fry them until golden on both sides.(About 2 mins per side)
To serve
Arrange Tofu onto a tray and top it with the toppings.Garnish with green onions and basil.
3.1
www.sonisfood.com
This Sunday Supper is brought to you by our two lovely hosts Cindy Kerschner of Cindy’s Recipes and Writings and Marlene Baird of Nosh My Way.Scroll down for some food and wine pairing ideas for a tropical getaway!
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Breakfast
Companions
Condiments and Sauces
Coolers
Main Event
Delectable Delights
Wine Pairings
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