@ellysplate: Speedy mango & chilli glazed tofu with coconut rice and mango & avocado salsa, the perfect fresh and speedy lunchtime meal 🥭 ad Ingredients (serves 2) For the mango avocado salsa 220g tinned mangos in juice 1/2 avocado, cubed 3 radishes, finely sliced Handful coriander, chopped Small plum tomato, chopped Two spring onions, sliced Pinch of salt For the sticky tofu 225g tofu 3 spring onions, chopped 3 cloves garlic, minced 1 red chilli, finely chopped 1 tbsp soy sauce Juice of 1 lime For the rice 1 red onion, finely diced 150g mange tout 1 pack @ukbensoriginal coconut rice To serve Fresh coriander Fresh sliced chilli 1. Start by placing half the tinned mango into a blender and blitz until you have a puree, set aside. 2. Drain the rest of the mango and cube it up. Add to a bowl with the remaining ingredients for the salsa and mix together, refrigerate until ready to serve. 3. Prep the tofu by cutting the block into 4 squares and scoring along each one in a criss cross pattern. 4. Place into a pan on medium heat, score side down with a drizzle of oil and fry off for 5 minutes until golden brown. 5. Whilst the tofu is cooking, place another small pan onto medium heat and add the red onion and mange tout. Season and fry for a couple of minutes before adding in the coconut rice. Reduce the heat to low and stir regularly for 3 minutes to cook the rice through. 6. To finish the tofu, flip it over and add the spring onions, garlic and red chilli in to the centre of the pan. Fry off for a minute until aromatic. Deglaze the pan with lime juice, then add the blitzed mango from earlier and soy sauce. Mix everything together so the tofu squares are coated in the sauce. 7. Divide the rice mixture into two bowls and top each one with two pieces of tofu and half of the salsa. Add extra coriander and fresh chilli to serve. #BensOriginalPartner #ad

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Thursday 07 March 2024 17:12:30 GMT