← All recipes

🍽️ Crispy tofu on mango lentil salad

475 kcal · 75 min · 4 servings

Ingredients

• 300 g natural tofu
• 100 g black beluga lentils
• 1 mango(s)
• 1 onion(s)
• 1 bunch cilantro
• 4 tbsp sesame oil
• some salt and pepper (from a grinder)
• 1 tsp ajvar
• 4 tbsp orange juice
• 4 tbsp lemon juice
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 2 tbsp peanut butter

Instructions

1. 1. Put Ajvar, orange juice, lemon juice, soy sauce, maple syrup, and peanut butter into a bowl.
2. 2. Puree the ingredients with a hand blender until the sauce is smooth.
3. 3. Take half of the marinade for later into another container and set it aside.
4. 4. Pat the tofu dry and slice it into thick pieces.
5. 5. Place the tofu slices into the remaining marinade.
6. 6. Let the tofu marinate for at least three hours, ideally overnight.
7. 7. Cook the lentils in plenty of salted water with a lid on for 40 minutes.
8. 8. Drain the lentils and let them cool down briefly.
9. 9. Peel the mango and cut the flesh off the pit.
10. 10. Dice the mango flesh into small pieces.
11. 11. Peel the onion and slice it into thin rings.
12. 12. Wash the coriander and pluck the leaves from the stems.
13. 13. Chop the coriander leaves finely.
14. 14. Mix the reserved marinade with two tablespoons of sesame oil.
15. 15. Add the cooled lentils, onion rings, mango cubes, and coriander to a large bowl.
16. 16. Pour the oil-marinade mixture over the salad.
17. 17. Season the salad generously with salt and pepper.
18. 18. Take the marinated tofu out of the marinade.
19. 19. Heat two tablespoons of sesame oil in a pan.
20. 20. Fry the tofu slices golden brown on both sides.
21. 21. Fill the salad onto plates.
22. 22. Place the fried tofu slices on top of the salad.
23. 23. Serve the dish with baguette or bread.

Nutrition per serving

• kcal: 475
• Protein: 20 g · Fett/Fat: 31 g · Carbs: 38 g