Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Crispy tofu with mango and pineapple
A wonderfully refreshing salad that is filling enough for a quick lunch thanks to the fried tofu.
Cooking time: 25 minutes
for the salad
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | large mango, firm | |
| 1/2 | green apple, cored | |
| 1 | bunch | of radishes |
| 150 | g | cucumber |
| 1/2 | pineapple, ripe | |
| 1 | red chili pepper, fresh | |
| 100 | g | sprouts, to taste |
| 30 | g | thai basil or normal basil |
| 300 | g | firm tofu |
| 50 | g | flour |
| 1 | tablespoon(s) | neutral oil |
| 100 | g | peanuts, roasted and lightly pounded in a mortar |
for the dressing
| Ingredients (4 servings) | ||
|---|---|---|
| zest of 1 lime | ||
| juice of 2 limes | ||
| 4 | tablespoon(s) | olive oil |
| 1 | teaspoon(s) | honey, liquid |
| 1 | teaspoon(s) | sambal oelek |
| 1 | tablespoon(s) | tamarind paste (optional) |
| 1 | teaspoon(s) | light brown sugar |
| 1-2 | tablespoon(s) | soy sauce or tamari |
- Mix all the ingredients for the dressing, stir well until the sugar dissolves and set aside.
- Cut the flesh from the mango, remove the skin and finely chop the flesh. Finely chop the apple and radishes, remove the seeds from the cucumber and cut into slices. Peel the pineapple and cut into bite-sized pieces. Finely chop the chili pepper. Place everything in a bowl together with the sprouts and basil leaves.
- Cut the tofu into 2-centimeter cubes. Coat the cubes in flour. Heat 1 tablespoon of oil in a pan and fry the tofu for about 10 minutes until golden brown all over. Add to the rest of the salad in the bowl, drizzle with the dressing and garnish with the roasted peanuts.
Tip:
Wine-Tip
2022 Grüner Veltliner Kamptal DAC Gobelsburg Ried Spiegel
Weingut SchmidLight yellow green, silver reflections. Delicate floral, apple fruit with a hint of lime, mineral touch. Medium body, light caramel, subtle acidity, salty, fine fruit in the finish, white nougat in the aftertaste.
