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We're all familiar with tofu made from soya beans, but did you know you can also make tofu from chickpeas? I like to keep it nice and simple. Fried in coconut oil, it's crispy on the outside and wonderfully soft on the inside. Try it with a wonderful peach and cucumber salsa. Complete this delicious dish with toasted sesame seeds and serve with rice.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix the peach with all the other ingredients up to and including the salt, cover and leave to infuse in the fridge.
Heat the oil in a frying pan, fry the tofu in batches for approx. 2 mins. on each side, season with salt, keep warm.
Plate up the tofu and salsa, sprinkle with the sesame seeds.
|Serve with:||Basmati rice enhanced with coconut milk and coconut flakes.|
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