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Tropical Tofu Mango Bowl

Tropical Tofu Mango Bowl

Admin IndiePalates
Transport your taste buds to a ropical paradise with our Tropical Tofu Mango bowl.
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Ingredients
  

Peanut Tofy

  • 350 grams Tofu extra firm cut into cubes
  • 2 tbsp Cornflour
  • 1/2 tbsp Pepper
  • Salt to taste

Sauce For Tofu

  • 2 tbsp Tamari/Soy Sauce
  • 3 tbsp Apple Cider Vinegar
  • 2 tbsp Maple Syrup
  • 2 tbsp Smooth Peanut Butter
  • 1/2 tbsp Garlic Powder

Tomatoes

  • 12 Cherry Tomatoes halved
  • 1/2 tbsp Garlic Powder

Noodles

  • 100 grams Udon Noodles cooked al dente

Mango Basil Sauce

  • 1 Alphonso/Kesar Mango peeled and pureed
  • 1 Green Chili
  • 1 pinch Sea Salt
  • Lemon Juice
  • 1 1/2 cup Basil Leaves
  • 1/4 cup Extra Virgin Olive Oil
  • 3 Garlic Pods grated

Assembling

  • 40 grams Yellow Pepper julienned
  • 40 grams Red Pepper julienned
  • Chili Flakes
  • Lemon Wedges
  • Freash Coriander
  • Black Sesame Seeds roasted

Instructions
 

Prepare the Peanut Tofu

  • 1. Preheat the oven to 220°C (425°F).
  • 2. Toss tofu cubes with cornflour, pepper, and salt.
  • 3. Spread the tofu on a baking sheet and bake for 20-25 minutes until golden and crispy.

Make the Tofu Sauce:,

  • 1. In a bowl, whisk together tamari/soy sauce, apple cider vinegar, maple syrup, peanut butter, and garlic powder.
  • 2. Toss the baked tofu in the sauce until evenly coated.

Roast the Tomatoes:

  • 1. Heat oil in a pan over medium heat.
  • 2. Add cherry tomatoes and cook until softened, about 5 minutes.

Prepare the Mango Basil Sauce:

  • 1. In a blender, combine mango puree, green chili, sea salt, lemon juice, basil leaves, olive oil, and grated garlic.
  • 2. Blend until smooth and creamy.

Cook the Noodles:

  • 1. Cook udon noodles according to package instructions until al dente.
  • 2. Drain and set aside.

Assemble the Tropical Tofu Mango Bowl:

  • 1. In a bowl, place a portion of udon noodles.
  • 2. Top with peanut tofu, roasted cherry tomatoes, yellow and red peppers.
  • 3. Drizzle with mango basil sauce.
  • 4. Garnish with chili flakes, lemon wedges, fresh coriander, and roasted black sesame seeds.