John Myers
Hokkaido Pan with Coconut Chilli Tofu
The perfect hokkaido pan with coconut chilli tofu recipe with a picture and simple step-by-step instructions.
- 600 g Hokkaido pumpkin
- 1 Red peppers
- 1 Onion
- 1 Spring onion
- 1 packet Mango curry tofu
- 3 Tl Kalahari seasoning mix (alternatively curry)
- 2 Tl Maple syrup
- Coconut chips with chilli
- 2 Tl Unsweetened peanut butter
- 20 ml Soy sauce
- 2 Tl Agave syrup
- Oil
- Remove the kernels from Hokkaido and dice. Place in a baking dish or deep baking sheet and drizzle with 2 tablespoons of oil. Bake in the oven at 180 ° C for approx. 20 minutes.
- Core and dice the paprika. Peel and dice the onion. Sauté in a little oil and then add the Hokkaido from the oven.
- Add 3 teaspoons of Kalahari seasoning mixture and sauté briefly. Pour maple syrup over and caramelize briefly. Simmer on the lowest heat and with the lid on for another 5 minutes.
- In the meantime, cut the tofu into slices and fry in a little oil.
- Mix the soy sauce, agave syrup and peanut butter thoroughly. This works best if you briefly heat it together in a small saucepan. Add to the tofu and turn the tofu in it.
- Put the coconut flakes on a plate and turn the tofu in it, pressing the coconut flakes down well.
- Put the pumpkin vegetables on a plate, add the tofu and sprinkle with spring onion rings.
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