Recipe
Ingredients for the salad
mung bean sprouts
mango, peeled and cut into thin strips
rapeseed oil
balsamic vinegar, white
coriander, plucked
peanuts, roasted, shelled, chopped
lime purée, frozen
table salt
chili pepper (red), very finely chopped
Ingredients for tofu in teriyaki sauce
ginger, peeled and finely sliced
garlic, peeled and finely sliced
pineapple juice
chili pepper, finely sliced into rings
soy sauce
white wine vinegar
sesame oil
lemon juice
sugar
organic plain tofu, pasteurized, cut into 1 cm thick slices
Production
Marinating the tofu
Place the ginger, garlic, chili pepper and pineapple juice in a saucepan and bring to a boil. Reduce slightly over medium heat. Add the soy sauce, white wine vinegar, sesame oil, lemon juice and sugar. Continue to simmer until the sauce thickens slightly.
Allow the sauce to cool, then pass through a sieve to remove the ginger, garlic and chili.
Pour the cooled sauce over the tofu slices in a sealable container or vacuum bag. Leave the tofu to marinate in the refrigerator for at least 48 hours – up to 3–5 days is ideal. Meanwhile, store in a closed container.
Note: Tofu can easily be stored in the marinade in the refrigerator for up to a week. The requirement is continuous cooling at 2 to 5°C in an airtight container.
Preparing the salad
Peel the mango and cut off the flesh on the left and right sides along the pit. Cut this flesh into thin strips. Rinse the mung bean sprouts thoroughly with cold water and let them drain.
Carefully mix all the ingredients for the salad (sprouts, mango strips, rapeseed oil, balsamic vinegar, lime purée, chili, peanuts, coriander and salt) in a large bowl.
Frying tofu
After marinating, remove the tofu slices from the marinade and drain well. Fry in a non-stick pan with a little oil over medium heat until golden brown.
Serving
Portion the Asian salad onto plates. Top with sliced or cubed sautéed tofu and garnish with fresh coriander or lime zest, if desired.
Evaluation