Grilled tofu with mango and chili crushed potatoes

What a surprising, but tasty combo: crushed potatoes with mango and chili. The spinach, tofu and lime sauce round out this recipe to be really delicious.

Serving Size: 2

Ingredients:

For the marinaded tofu:

• 2 tablespoons soy sauce
• 1 teaspoon ginger
• pinch of cayenne
• 100 grams tofu, sliced

For the mango and chili crushed potatoes:

• 300 grams new potatoes, peeled and chopped
• 2 tablespoons olive oil
• 2 tablespoons fresh chopped chives
• 1/4 fresh mango, peeled, finely chopped
• pinch dried chili flakes
• salt and freshly ground black pepper
• 2 large handfuls fresh spinach
• 1 tablespoon olive oil

For the sweet and sour lime dressing:

• 5 limes, juice of all, zest of 2
• 2 teaspoons icing sugar
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh chives

Directions:

For the marinaded tofu:

1. Make the marinade for the tofu.
2. Slice the tofu, and place in the marinade to soak for at least 1/2 an hour.
3. Grill the tofu 3-5 minutes on each side.

For the crushed potatoes:

1. Place the chopped potatoes into a pan of boiling salted water and boil for 10-12 minutes or until tender and drain.
2. Add the olive oil and chives and roughly crush with a fork.
3. Stir in the chopped mango, chili flakes and season well with salt and freshly ground black pepper.
4. Heat a little oil in a saucepan, add the spinach and wilt over a high heat for 1-2 minutes and season well with salt and freshly ground black pepper.
5. Pour off the excess water and set aside.

For the dressing:

1. Place the lime juice, zest and icing sugar into a small pan and place over a high heat.
2. Simmer until reduced by half, stir in the olive oil and chives and set aside.
3. To serve, place the crushed potatoes onto a serving plate, top with the wilted spinach and place the grilled tofu on top and pour over the dressing.

Notes:

adapted from chef Tony Tobin of BBC cooking