Vegan Food & Living - October 2017

Total fat Saturates Salt Sugar Protein

xxg xxg xxg xxg xxg

1 x 350-400g (12oz) piece

of tofu

4 tbsp lime juice (1½ limes)

6 tbsp red curry paste

40g (1½oz) sesame seeds

½ a medium red onion

(about 75g (2¾oz), peeled

and thinly sliced

½ tsp caster sugar

100g (3½oz) mango fl esh

(about ½ a small one), cut

into 1cm (½in) dice

2 tbsp extra-virgin olive oil

1 baby gem lettuce, large

leaves separated (you

need six), hearts sliced

2 tbsp vegetable oil

60g (2oz) beansprouts

50g (1¾oz) peanuts

(pre-salted are fi ne)

2 tbsp sliced mint

salt, cayenne pepper and

powdered seaweed

(optional)

1 Start with the tofu. Cut it in half

through the middle. Dry it as well

as you can with kitchen paper. Put

the two halves on a plate. Brush

each tofu steak all over with 1 tbsp

lime juice. Season with salt, cayenne

pepper and powdered seaweed

(optional) to taste. Brush each

piece all over with 1½ tbsp curry

paste. Scatter half of the sesame

seeds over the tofu. Press the seeds

in gently. Turn both pieces of tofu

over. Scatter and press the second

half of the seeds on the second

side. Leave to marinate for at least

10 minutes and up to a day.

2 While the tofu marinates, make

the mango salsa. In a medium sized

bowl, add the sliced onion, a pinch

of salt, ½ tsp sugar, 1 tbsp curry

paste and 2 tbsp lime juice. Leave

to sit for 5 minutes to soften the

onions. Add the mango and the

olive oil. Season to taste.

3 Put the baby gem onto one side of

your plates.

4 Get a non-stick pan just large

enough to comfortably hold the

tofu. Add the vegetable oil and

get it really hot. Carefully put the

tofu steaks into the pan, you need

to hear a very strong sizzle. Turn

the heat down to medium. Fry for

3-4 minutes on each side until the

sesame seeds are golden – turn the

heat to low if needed. Put the tofu

next to the baby gem on the plates.

5 Add the beansprouts and peanuts

to the pan. Sauté for 1 minute over

a high heat, just to warm them

through. Take the pan off the heat.

Add the mint.

6 Scatter the beansprouts, peanuts

and mint over the baby gem. Spoon

the salsa over the top. Serve each

tofu steak with 1 tbsp red curry

paste on the side.

Marinated tofu steak with

sesame and mango salsa

By Alex Mackay

Serves 2 | Prep 20 mins plus marinating | Cook 10 mins | Calories 779 (per serving)

Total fat Saturates Salt Sugar Protein

54.7g 10.1g 1.67g 30g 29.6g

VEGAN FOOD AND LIVING OCTOBER 83

VFL17.Weekend.indd 83 06/09/2017 16:01