Tandoori tofu kebabs with mango slaw

Total Time
0:33
Prep
0:25
Cook
0:08
Serves
4
Difficulty
Moderate
Ingredients
  • Plain Tofu
    600 g, firm, drained
  • Patak's Curry Paste Tandoori Paste
    2 serving(s), (2 tablespoons)
  • Lemon Juice, Fresh
    70 ml
  • Rapeseed Oil
    1 tablespoons
  • Turmeric
    ½ teaspoons
  • Cabbage
    300 g, white or Savoy, shredded
  • Spring Onions
    4 medium, trimmed and finely chopped
  • Mango
    2 medium, peeled and cut into 3cm pieces
  • Mint, Fresh
    1 tablespoons, leaves picked
  • Green Pepper(s)
    1 medium, deseeded and diced
  • Unsalted Peanuts
    20 g, roughly chopped
  • Alpro Coconut Original Drink (Chilled)
    100 ml
  • Lime Juice, Fresh
    35 ml
  • Lemon Juice, Fresh
    35 ml
  • Mango Chutney
    1 tablespoons, heaped, plus 1 tsp onion seeds
Instructions
  1. Cover a flat plate with layers of kitchen paper and put the tofu on top. Put a second flat plate on top of the tofu and weigh it down with a few heavy tins. Set aside for 1 hour, to press out any remaining moisture from the tofu. Soak 4 large bamboo skewers in cold water for 30 minutes to prevent burning.
  2. Meanwhile, make the marinade by combining the tandoori paste, 70 ml lemon juice, rapeseed oil and turmeric in a bowl and season.
  3. Chop the drained tofu into 3-4cm cubes then thread onto the skewers. Put the kebabs in a flat dish then pour over the marinade and turn to coat. Marinate in the fridge for 30 minutes, or overnight.
  4. To make the slaw, put the cabbage, spring onions, mango, mint, pepper and nuts in a serving bowl and toss to combine. Combine the coconut drink, citrus juices, chutney and onion seeds to make a dressing, then set both aside.
  5. Heat a large griddle or nonstick frying pan over a high heat. Cook the skewers for 3-4 minutes on each side, until golden brown. Toss the slaw with the dressing to coat, and serve with the kebabs.

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