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Nadine Abensur's Baby Spinach, Seared Mango, Sesame Seeds, Fried Tofu

A community recipe by

Not tested or verified by Nigella.com

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Introduction

From Nadine Abensur's Cranks Fast Food Note: tamari is a very pure soya sauce. I've found that ordinary soy sauce is a perfectly acceptable substitute. I should also confess that I am very lazy and can't be bothered with grating and squeezing the juice from the ginger so I just cut the ginger up very finely instead and use the lot!

From Nadine Abensur's Cranks Fast Food Note: tamari is a very pure soya sauce. I've found that ordinary soy sauce is a perfectly acceptable substitute. I should also confess that I am very lazy and can't be bothered with grating and squeezing the juice from the ginger so I just cut the ginger up very finely instead and use the lot!

Ingredients

Serves: 2

Metric Cups

For the Main Ingredients

  • 275 grams tofu (firm - cut into about 12 quite thick slices)
  • 1 tablespoon soy sauce (tamari variety)
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • 1 small mango (ripe - cut into about 12 slices)
  • 250 grams baby spinach (washed)
  • ½ red onion (sliced paper thin)
  • sea salt
  • black pepper (freshly ground)

For the Dressing

  • 1 tablespoon pink ginger cordial (or syrup from a jar of preserved ginger)
  • 1 tablespoon soft brown sugar
  • 2 centimetres piece of fresh root ginger (grated and squeezed, and the resulting liquid reserved)
  • 1 dash tabasco

For the Main Ingredients

  • 9¾ ounces tofu (firm - cut into about 12 quite thick slices)
  • 1 tablespoon soy sauce (tamari variety)
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds
  • 1 small mango (ripe - cut into about 12 slices)
  • 8⅚ ounces baby spinach (washed)
  • ½ red onion (sliced paper thin)
  • sea salt
  • black pepper (freshly ground)

For the Dressing

  • 1 tablespoon pink ginger cordial (or syrup from a jar of preserved ginger)
  • 1 tablespoon soft brown sugar
  • ⅘ inch piece of fresh gingerroot (grated and squeezed, and the resulting liquid reserved)
  • 1 dash tabasco

Method

Nadine Abensur's Baby Spinach, Seared Mango, Sesame Seeds, Fried Tofu is a community recipe submitted by Admin and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • First dip the tofu slices into the tamari and set aside.
  • Heat 1 tablespoon of the olive oil in a frying pan. Add the tofu and sesame seeds and fry until the tofu is golden brown all over, crisping up in places and amply covered in the seeds. Remove the tofu from the pan, adding any remaining sesame seeds to the tofu.
  • Heat the rest of the olive oil in the same frying pan. Add the mango and quickly sauté for a few seconds on both sides so that it becomes beautifully seared and caramelised.
  • Toss the spinach quickly in a hot saucepan until it wilts, then squeeze out any excess liquid. Add the onion, reserving some for garnish. Season lightly with salt and pepper and a dash of olive oil. Keep all the components warm while you make the dressing.
  • To the same frying pan that you used previously, add the ginger cordial or syrup and sugar and warm over a gentle heat until the sugar is completely dissolved and the liquid just begins to bubble, which will only take a minute or two.
  • Quickly stir in the squeezed ginger juice and Tabasco. Remove from the heat.
  • To serve, divide the spinach between two plates. Top with the mango slices and sesame-covered tofu. Pour the dressing over and around.
  • First dip the tofu slices into the tamari and set aside.
  • Heat 1 tablespoon of the olive oil in a frying pan. Add the tofu and sesame seeds and fry until the tofu is golden brown all over, crisping up in places and amply covered in the seeds. Remove the tofu from the pan, adding any remaining sesame seeds to the tofu.
  • Heat the rest of the olive oil in the same frying pan. Add the mango and quickly sauté for a few seconds on both sides so that it becomes beautifully seared and caramelised.
  • Toss the spinach quickly in a hot saucepan until it wilts, then squeeze out any excess liquid. Add the onion, reserving some for garnish. Season lightly with salt and pepper and a dash of olive oil. Keep all the components warm while you make the dressing.
  • To the same frying pan that you used previously, add the ginger cordial or syrup and sugar and warm over a gentle heat until the sugar is completely dissolved and the liquid just begins to bubble, which will only take a minute or two.
  • Quickly stir in the squeezed ginger juice and Tabasco. Remove from the heat.
  • To serve, divide the spinach between two plates. Top with the mango slices and sesame-covered tofu. Pour the dressing over and around.
  • Tell us what you think