Coconut crusted Tofu with Mango salsa and green rice

We had such a great and warm weather the last week, I really enjoyed it. Cycling, Walking, just being as often outside as I could.

Defenetly the time for a fresh and "somehow already summer" dish to prepare later on. But first I needed some inspiration. I made myself up to the lokal weekly market, looking for something that will catches my eyes. Well, got to say my eyes catched a lot, but at the end I saw those great smelling fresh Asian Mangoes (defenetly the best ones) I bought a few, beside others and fresh herbs.

Born was the salsa idea, the other dish-partners were easly found. And we enjoyed a great and fresh tropical dish - of course we cheered with a tropical drink. Life is just great!

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Coconut crusted tofu with mango salsa and green rice

Take you taste buds on a tropical taste adventure!

Preheat oven to 50°C and place your plates in it to warm up till you serve the meal.

Now the main players:

Coconut Crusted Tofu
1 block of tofu - sliced into 0,5 -1 cm  pieces
1/4 cup coconut oil
1/4 cup coconut flour
1/4 cup unsweetened shredded coconut
1/4 tsp garlic powder
1/2 tsp sea salt
pinch cayenne

Direction:
Using a bowl mix the breading. Set aside and peheat a frying pan with some oil.
Dip the tofu ( both sides) in the flour. Place in the hot pan and allow to golden on both sides.
Drain on paper towels on a plate and set aside in a warm place.

Green Rice
1 tbsp sunflower oil
1 cup rice (of your choice)
1/2 bunch of cilantro stems - minced
1 small onion - minced
1 3/4 cup water
pinch of salt

Direction:
In a small pot with a tight fitted lid, heat pot add some oil. Cook onion and stems together for a few minutes, till translucent, then add the rice and saute for a few more minutes.

Add water bring, to a boil, then reduce heat till it only simmers.

Cover and let cook for 20 minutes. Turn heat off and let stand for 5 minutes. Then fluff the rice with a fork. 

Mango Salsa:

Ingredients

• 1 large ripe yet firm mango
• 1 medium red bell pepper, diced into small pieces
• 1 medium Jalapeno, seeded and diced into small pieces (optional, but I liked the little heat)
• 1 small red onion, diced finely
• 1 -2 tbsp lemon/lime juice (adjust to your taste)
• Salt to taste
• Little sugar to sprinkle if your mangoes are not sweet enough
• Few sprigs of cilantro, chopped
• 
  
• Direction:
• Dice the mango into small pieces. Add them to a bowl.

Deseed the jalapeno well before you chopp it into small pieces.

Now add the rest of the ingredients into a bowl with the Mangoes and Jalapeno. Toss well and set aside in the fridge covered with a plastic wrap. Leave the salsa in the fridge for at least 30 minutes to mingle the flavor. 

Serving:

Arrange some rice on your plate, set tofu beside and arrange around the mango salsa