Finally it stopped

Guess what it stopped raining in the afternoon. The river was already overfloating, increadible. I was really happy about that. Walking with a big bag on the shoulder and my personal bag with an umbrella was getting on my nerve.

After Lunch I stopped shortly at my sisters to bring with me the Adventbag I made for my little newphew (2, 1/2 year old). So he could start on Saturday with crabing one bag outside. Hope he will enjoy it.
After I went for some grocery and foodstuff I needed and already some stuff for Saturday Dinner.

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Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream

Serving Size: 4

 Ingredients:

for the tofu:

1 lb. tofu

for the marinade:

1/4 cup tamari or soy sauce
1/4 cup water to thin the marinade
1 lime or lemon
pinch salt
pinch ginger powder

for the crispy batter:

1/2 cup flour, separated
1/2 cups panko bread crumbs
1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
light vegetable oil for frying
light pinch of salt after cooking the tofu

for the chili mango cream:
1 large sweet ripe mango
1 canned pineapple ring
1/2 cup plain soy yogurt or soy cream cheese as Tofutti
3-4 tablespoons Thai Chili Sauce
1/2 jalapeno (optional)
small pinch salt

Directions:

to prepare the tofu:
Drain and lightly pat the tofu dry.
Cut into large bite sized cubes.
Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
Meanwhile, make the mango chili cream.

to make the mango cream:

Slice the mango and discard the seed.
Peel the slices, and place in a blender or food processor.
Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
If desired add 1/2 of a deseeded jalapenos.
Whizz the mixture to a smooth consistency.
Season to taste with salt.

when ready to make the meal:

Spread 1/4 cup of dry flour on a large plate.
Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
Mix the panko and coconut in a 3rd shallow bowl.
Dredge each marinated tofu piece through the flour, evenly coating each piece.
Then dredge each piece through the flour ”paste”.
Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
When golden, remove from the oil, drain on paper towels.
Lightly sprinkle a pinch of salt over the cooked tofu pieces.
The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.

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Oh, this was so delicious. Not the last time I will prepare this dish!