Crispy tofu with chilli garlic mushrooms recipe
Crispy tofu with chilli, garlic, spinach and soy mushrooms This tasty tofu main packs in all the flavours - spicy chillies, sweet mango and savoury soy mushrooms. 250ml/9fl oz vegetable oil, for deep frying100g/3½oz tofu, cut into cubes50g/1¾oz plain flour½ tsp cayenne pepper½ tsp turmeric½ tsp ground coriander½ tsp ground ginger½ tsp curry powder 250ml/9fl oz vegetable oil, for deep frying 100g/3½oz tofu, cut into cubes 50g/1¾oz plain flour ½ tsp cayenne pepper ½ tsp turmeric ½ tsp ground coriander ½ tsp ground ginger ½ tsp curry powder 1 tbsp vegetable oil2 garlic cloves, chopped½ mango, sliced2 red bird's eye chillies, sliced3 mushrooms, sliced2 tsp soy sauce½ lime, juiced½ tbsp sesame oil100g/3½ oz baby spinach 1 tbsp vegetable oil 2 garlic cloves, chopped ½ mango, sliced 2 red bird's eye chillies, sliced 3 mushrooms, sliced 2 tsp soy sauce ½ lime, juiced ½ tbsp sesame oil 100g/3½ oz baby spinach Method For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).Place the flour and spices into a bowl season 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 and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli 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 mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended). For the crisp tofu, heat the vegetable oil in deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended). Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well. Place the tofu into the spice mix and coat the tofu cubes. Place the tofu into the spice mix and coat the tofu cubes. Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli and the sliced mushrooms. Mix well and cook for one minute. For the mushrooms, heat the oil in a frying pan over a medium heat. Add the garlic, mango, half of the chilli 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. 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 mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli. To serve, place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli.