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🍽️ Crispy Tofu Peanut Skewers with Fruity Mango Coriander Rice

846 kcal · 30 min · 4 servings

Ingredients

• 1 organic lime
• 3 tbsp peanut oil
• 2 tbsp soy sauce
• 0.25 tsp chili flakes
• 2 tbsp black sesame (30 g)
• 400 g tofu
• salt
• 250 g ORYZA (Himalayan Basmati Rice)
• 100 g peanuts
• 100 g peanut butter
• 150 ml coconut milk
• paprika powder
• 0.5 tsp ground coriander
• 0.5 tsp ground cumin
• 1 carrot (100 g)
• 1 zucchini (250 g)
• 0.5 bunch spring onions (100 g)
• 200 g mango flesh
• 1 bunch cilantro (20 g)

Instructions

1. 1. Rinse the lime thoroughly and pat it dry.
2. 2. Finely grate the lime zest.
3. 3. Cut the lime in half and squeeze out the juice.
4. 4. Set the lime juice aside for later.
5. 5. Mix the lime zest with 2 tablespoons of peanut oil, 1 tablespoon of soy sauce, chili flakes, and 1 tablespoon of sesame seeds.
6. 6. Cut the tofu into cubes of about 2 cm.
7. 7. Toss the tofu cubes with the marinade.
8. 8. Let the tofu cubes marinate for 10 minutes.
9. 9. Bring 1 liter of water with almost 1 teaspoon of salt to a boil.
10. 10. Add the basmati rice to the boiling water.
11. 11. Stir the rice once.
12. 12. Cook the rice in the covered pot on minimal heat for 10 to 12 minutes.
13. 13. Pour the rice into a sieve and let it drain well.
14. 14. Return the rice to the pot.
15. 15. Let the rice rest on the warm stove for about 3 minutes.
16. 16. Finely chop half of the peanuts.
17. 17. Roast the chopped peanuts in a pan without fat over medium heat for 3 to 4 minutes.
18. 18. Add peanut butter, coconut milk, and the remaining soy sauce to the pan.
19. 19. Season the sauce with paprika powder, coriander, cumin, and 1 to 2 splashes of lime juice.
20. 20. Simmer the peanut sauce over low heat for 3 to 4 minutes.
21. 21. Keep the sauce warm.
22. 22. Clean the carrot and zucchini and rinse them.
23. 23. Peel the carrot if necessary.
24. 24. Shave the vegetables lengthwise into thin slices using a vegetable peeler.
25. 25. Clean the spring onions and wash them.
26. 26. Cut the spring onions into rings.
27. 27. Take the tofu cubes out of the marinade.
28. 28. Let the tofu cubes drain slightly.
29. 29. Thread the tofu cubes onto the wooden skewers.
30. 30. Collect the excess marinade.
31. 31. Heat the remaining peanut oil in a pan.
32. 32. Fry the tofu skewers over medium to high heat until crispy on all sides for 4 to 5 minutes.
33. 33. Remove the skewers from the pan and keep them warm.
34. 34. Add the carrot, zucchini, spring onions, and the remaining marinade to the pan.
35. 35. Cook the vegetables over low heat for 1 to 2 minutes.
36. 36. Cut the mango flesh into thin strips.
37. 37. Wash the coriander and shake it dry.
38. 38. Chop the coriander coarsely.
39. 39. Mix the mango, coriander, and remaining lime juice with the rice.
40. 40. Divide the mango coriander rice among four plates.
41. 41. Arrange the carrot-zucchini strips and two tofu skewers on top of the rice.
42. 42. Drizzle the dish with the peanut sauce.
43. 43. Sprinkle the dish with the remaining sesame seeds and peanuts.
44. 44. Serve the dish with lime wedges if desired.

Nutrition per serving

• kcal: 846
• Protein: 33 g · Fett/Fat: 50 g · Carbs: 67 g