To Hu Ang Swai Chei Grilled Tofu With Mango Slaw Food

TOFU, BUTTERNUT & MANGO CURRY

Steps:

• Heat oven to 200C/180C fan/gas 6. Tip the butternut squash into a non-stick roasting tin and roast for 15-20 mins or until almost soft. Remove and set aside. Meanwhile, pat the tofu dry and fry in the rapeseed oil in a frying pan until golden brown. Remove from the pan, set aside.
• Meanwhile, cook the rice following pack instructions until tender. Drain and cover to keep warm. (Set aside the extra for Tuna wraps if required - see 'goes well with'.) Heat the oil in a wok or large non-stick frying pan over a medium heat. Add the onion and cook for 2 mins until soft but not coloured. Add the ginger, garlic, lemongrass, chilli and spices, and cook for 3 mins more.
• Stir through the mango and roasted butternut squash, then add the spinach and pour over the stock and coconut milk. Stir gently to combine, slowly bring to the boil, then reduce to a simmer for a few mins until the spinach starts to wilt. Remove the lemongrass and discard.
• Add the tofu cubes, tamari, lime juice and coriander, and stir well. Just before serving, check the seasoning, adding more lime juice or tamari if needed. Serve with the rice.

PERFECT GRILLED TOFU

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

GRILLED TOFU WITH PEANUT SAUCE

Steps:

• Cut tofu into eight ½ inch thick triangles.
• Marinate for one hour in soy sauce, orange juice concentrate and brown sugar.
• Grill or broil until browned.
• Puree veggie broth, peanut buutter, brown sugar and ginger.
• Sprinkle tofu with sliced scallions and serve with the peanut sauce.

SPICY VEGAN MANGO AND TOFU STIR-FRY

Steps:

• Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
• Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
• Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
• Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
• Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

TO HU ANG SWAI CHEI (GRILLED TOFU WITH MANGO SLAW)

Steps:

• Rub soy sauce on both sides tofu and sprinkles with black pepper
• Cook marinated tofu on hot grill till both sides golden brown.
• Put shredded mango on a plate, places grilled tofu on top mango.
• Pour vegetarian fish sauce on top.
• Serve with rice.