Gourmet Guerillas · Asian-Fusion
Charred Ginger-Soy Tofu with Mango Slaw
A vibrant clash of flavours and textures
Dive into a whirlwind of taste with our Charred Ginger-Soy Tofu. This dish celebrates the harmony of smoky tofu and a bright, tangy mango slaw. Perfect for those seeking boldness and complexity on their plates — a symphony of textures brought together with a gourmet flair.
A recipe by Marco · Executive Chef · Cookbookverse Kitchen
Prep
25 min
Cook
15 min
Serves
4
Difficulty
Intermediate
Ingredients
Tofu Marinade
- 1 block firm tofu, pressed and cubed
- 3 tbsp soy sauce
- 2 tbsp fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 clove garlic, minced
Mango Slaw
- 1 ripe mango, julienned
- 1 cup red cabbage, shredded
- 1/2 cup carrot, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- Salt and pepper to taste
Method
- 1
Marinate the Tofu
In a bowl, combine soy sauce, ginger, rice vinegar, sesame oil, maple syrup, and garlic. Add the tofu cubes and gently toss to coat. Marinate for at least 15 minutes.
- 2
Prepare the Mango Slaw
In a large bowl, combine mango, red cabbage, carrot, and cilantro. Drizzle with lime juice and olive oil, season with salt and pepper, and toss to combine. Set aside.
- 3
Char the Tofu
Heat a large non-stick skillet over medium-high heat. Remove tofu from marinade, and sear in the pan for 3-4 minutes per side until charred and caramelized. Remove from heat.
- 4
Assemble and Serve
Place a generous portion of mango slaw on each plate. Top with charred tofu cubes. Garnish with additional cilantro if desired and serve immediately.
Origin story
The inspiration for this dish comes from blending the street food zest of Southeast Asia with the artistic presentation of fine dining. The contrasts between the rich, smoky tofu and the vibrant, fresh slaw are reminiscent of bustling night markets, where bold flavours reign supreme.
