Spicy Mango and Lentil Salad with Marinated Tofu
Serves 41 hour
50 ml chili sauce
6 tablespoons sesame oil
3 tablespoons lemon juice
3 tablespoons maple syrup
3 tablespoons peanut butter
200 g plain tofu, cut into slices
100 g beluga lentils
1 mango, finely cubed
1 purple onion, finely cubed
1 bunch cilantro, finely chopped
Salt, pepper
6 tablespoons sesame oil
3 tablespoons lemon juice
3 tablespoons maple syrup
3 tablespoons peanut butter
200 g plain tofu, cut into slices
100 g beluga lentils
1 mango, finely cubed
1 purple onion, finely cubed
1 bunch cilantro, finely chopped
Salt, pepper
1. For the marinade, purée chili sauce, 4 tablespoons sesame oil, lemon juice, maple syrup and peanut butter with a hand blender.
Cut tofu into slices. Using half the marinade, let tofu marinade over night.
2. Cook lentils covered in boiling salted water for 40 minutes. Take the remaining marinade and mix with lentils, onion cubes, mango and cilantro. Season with plenty of salt and pepper.
3. Remove tofu from marinade. Heat 2 tablespoons of oil in a pan and fry tofu slices on each side until crispy.
Cut tofu into slices. Using half the marinade, let tofu marinade over night.
2. Cook lentils covered in boiling salted water for 40 minutes. Take the remaining marinade and mix with lentils, onion cubes, mango and cilantro. Season with plenty of salt and pepper.
3. Remove tofu from marinade. Heat 2 tablespoons of oil in a pan and fry tofu slices on each side until crispy.