RECIPE BY @poorlondonvegan
Crunchy tofu with a sweet and spicy salsa on top of a bed of coconut rice — is there anything else that you need for a great weekday meal? It's easy to make and tastes so good.
INGREDIENTS
- SALSA
- 1/2 mango
- 1/3 avocado
- handful chopped coriander
- juice of half a lime
- 2 spring onions
- 1/3 red pepper
- 1/2 red chilli
- 1 tbsp sesame oil
- STICKY TOFU
- 1/2 block tofu
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp garlic powder
- 1 tbsp cornstarch
- RICE
- 100g cooked jasmine rice
- 50 ml coconut milk
METHOD
- Add rice to a sieve and rinse it in the sink until the water runs clear, then transfer to a saucepan with boiling water and follow instructions to cook. Once rice is cooked and fluffy, add coconut milk and place on a medium heat, stir until coconut milk is absorbed and rice becomes sticky. Season with salt & pepper.⠀
- Add salsa ingredients in a large bowl and stir through, ensuring everything is combined and coated evenly in lime juice and sesame oil. ⠀
- Chop tofu into cubes and add to a large bowl with the spices and cornflour, gently toss the bowl until the tofu is coated evenly on all sides. Heat a generous glug of oil into a frying pan and shallow fry the tofu, making sure to flip the tofu cubes and cook all sides evenly.
- Create your bowl by loading the rice in the bottom, topping with salsa and then finally the crispy tofu. Serve with sesame seeds and a big squeeze of lime juice.
- Enjoy!
Meg | @poorlondonvegan
Meg, located in London, loves to share all her budget friendly vegan finds and recipes to her followers. To know more about Meg ang her recipes, visit her Instagram page here.
