Mango salsa and crispy tofu chicory scoops with peanut sauce

These are great as snacks or sharers (I didn't share)




Here's what you'll need:

• 3 tablespoons of dark soy sauce
• 3-4 tablespoons of cornflour
• 1/2 lime (juice)
• Tofu (1/4 pack)
• Chicory 
• 2 garlic cloves
• 2 tablespoons of white wine vinegar
• 2 tablespoons of sesame oil
• 2 tablespoons of honey
• 3 heaped tablespoons of smooth peanut butter
• 1/2 a red bell pepper
• 1/2 a red chilli
• 1 handful of peanuts
• 1 Mango (I bought mine pre-chopped)
• 2 spring onions
• Salt

I started by draining the tofu. Once drained I cut into small chunks and added a dash of soy sauce and left.

I then moved on to the mango salsa, chopping the mango, pepper, chilli and spring onion and placing aside. I also added a dash of salt.

I then moved on to the peanut sauce. I crushed two garlic cloves and squeezed half a lime and put into an empty jar. I then put 2 tablespoons of white wine vinegar, sesame oil, honey and soy sauce into the jar. Finally, I put in 3 large tablespoons of smooth peanut butter (you can put more or less in but I found this amount made a really good consistency)

Then I moved back to the tofu. I drained off the excess soy sauce and added 3 tablespoons of corn flour. I then fried the tofu for about 5 minutes and dry fried some peanuts and put the scoops together.

Enjoy!