Tofu Vegetable Skewers

Ingredients

• 1 red bell pepper
• 300 g Tofu
• 4 Tbsp lime juice
• 3 tbsp light soy sauce
• 1 small very ripe mango
• 20 g Ginger
• 0.5 chili pepper
• 150 g roasted salted peanuts
• 2 Eggs
• Salt
• Pepper
• 4 tbsp whole wheat flour
• 2 tbsp Rapeseed oil
• 8 salad leaves (e.g., lettuce) for serving

Instructions

1. 1.

   Clean, wash and cut the bell pepper into bite-sized pieces. Drain the tofu and cut it into about 2 cm cubes.

2. 2.

   Thread the bell pepper and tofu alternately onto skewers. Drizzle with 2 tbsp lime juice and 1 tbsp light soy sauce, let sit briefly.

3. 3.

   Meanwhile, peel the mango, remove the flesh from the fibrous core. Peel the ginger, clean and wash the chili. Blend the mango, ginger and chili with an electric food processor. Season with remaining soy sauce and lime juice; if desired thin the consistency with a little water (2–3 tbsp).

4. 4.

   Do not grind the peanuts too finely; place them in a shallow dish. Beat the eggs in another shallow dish, season with salt and pepper. Put the flour in a third shallow dish.

5. 5.

   Coat each skewer first in flour, then in egg, and finally in the ground peanuts.

6. 6.

   Heat oil in a wide non‑stick pan. Fry the skewers for about 5 minutes over medium heat, turning once. Drain briefly on paper towels.

7. 7.

   Wash, dry and arrange salad leaves on plates. Place the tofu‑pepper skewers on top and serve with mango sauce.