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Pdf2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp toasted sesame oil
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
2 garlic cloves, grated
Thumb-sized piece fresh ginger, grated
For the mango peanut sauce
200ml coconut milk
3 tbsp smooth peanut butter
1 tbsp soy sauce
1 tbsp maple syrup
Juice of ½ lime
1 small fresh mango, peeled and chopped
1 garlic clove, grated
Drain and press the tofu if needed. Tear into bite-sized chunks. Whisk together the soy, maple, sesame oil, spices, garlic and ginger. Toss the tofu in the marinade and leave for at least 20 minutes. 2️⃣ Blend all the sauce ingredients until smooth. Warm gently in a pan for 3-4 minutes and adjust seasoning to taste. 3️⃣ Thread the marinated tofu onto skewers. Grill on a foil-lined tray for 10-12 minutes, turning halfway, until lightly charred. 4️⃣ Arrange on a platter, scatter with diced mango, drizzle over the chilli crisp and top with fresh coriander. Serve with the mango peanut sauce for dipping.To finish�½ mango, finely diced�2 tsp chilli crisp�Fresh coriander
½ tsp chilli flakes
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