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Silky Tofu with Mango Coulis
Serves 4
Tender tofu and fresh-tasting mango sauce combine to make a nutritious, Japanese-style dessert with little effort. But don’t worry: your dessert will not taste beany. Silken soft tofu has a rather neutral flavour. The key here is to use blocks of very soft tofu as opposed to firm or extra-firm versions.
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Ingredients
- 1 1/2 cups (350 mL) frozen mango cubes
- 2 Tbsp (30 mL) sugar
- 1 Tbsp (15 mL) lemon juice
- Pinch of salt
- 2 blocks (300 g) silken soft tofu, chilled
- 1/3 cup (80 mL) unsalted peanuts, roughly chopped
- 1/3 cup (80 mL) sliced fresh mint
Nutrition
Per serving:
- calories 217
- protein 11 g
-
total fat
10 g
- sat. fat 1 g
-
total carbohydrates
24 g
- sugars 17 g
- fibre 3 g
- sodium 50 mg
Directions
01
In small pot, add 1/4 cup (60 mL) water, mango, sugar, lemon, and pinch of salt. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mango has broken down and small amount of syrupy liquid remains, about 7 minutes. Purée mixture.
02
To served, cut each block of tofu into 2 rectangles. Top each with mango sauce, peanuts, and mint.
