Crisp Tofu with Chilli, Garlic, Spinach and Soy Mushrooms

Deep-fried spiced tofu served over a sautéed mixture of mushrooms, spinach, garlic, mango, and soy sauce.

Vegetarian Main Course Spicy Mushroom Spinach Tofu

Estimated Nutrition

Calories

712.4

kcal / serving

712.4 kcal total

Carbs

42.1g

per serving

42.1 g total

Fat

54.2g

per serving

54.2 g total

Protein

19.8g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Soy Sauce

Fruits

0.5

piece

Mango

sliced

0.5

piece

Lime

juiced

GrainsCereals

Plain Flour

LegumesPulses

100

Tofu

cut into cubes

NutsSeeds

0.5

tsp

Cayenne Pepper

0.5

tsp

Turmeric

0.5

tsp

Coriander

ground

0.5

tsp

Curry Powder

piece

Garlic

cloves, chopped

OilsFats

250

Vegetable Oil

for deep frying

tbsp

Vegetable Oil

0.5

tbsp

Sesame Oil

Vegetables

0.5

tsp

Ginger

ground

piece

Bird's-Eye Chilly

red, sliced

piece

Mushroom

sliced

100

Baby Spinach

Method

Serve the tofu on top of the mushroom mixture and garnish with remaining chilli.

Stir in the spinach, season, and cook until wilted.

Heat the vegetable oil in a heavy-bottomed saucepan until very hot.

Mix the flour, spices, salt, and pepper in a bowl.

Coat the tofu cubes thoroughly in the spice mix.

Deep-fry the tofu until crisp and golden, then drain on kitchen paper.

Sauté garlic, mango, half the chilli, and mushrooms in a pan for one minute.

Add soy sauce, lime juice, and sesame oil and cook for one further minute.