Mango lentil salad with marinated tofu

Ingredients for 4 servings:

• 300 g natural tofu
• 100 g beluga lentils
• 1 mango(s)
• 1 onion(s)
• 1 bunch of coriander
• 4 tbsp sesame oil
• some salt and pepper from the mill
• 1 tsp ajvar
• 4 tbsp orange juice
• 4 tbsp lemon juice
• 3 tbsp soy sauce
• 1 tbsp maple syrup
• 2 tbsp peanut butter

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 15 minutes

For the marinade, simply mix the ajvar, orange juice, lemon juice, soy sauce, maple syrup, and peanut butter and puree using a hand blender. Drain the tofu and slice it. Dip the tofu slices into half of the marinade and let it marinate for at least 3 hours, or overnight if possible. Cover and cook the lentils in plenty of salted water for 40 minutes, drain well, and let cool slightly. Peel the mango, remove the flesh from the stone, and finely dice it. Peel the onion and slice it into thin rings. Wash the cilantro, pick off the leaves, and finely chop them. Mix together the remaining marinade, 2 tablespoons of sesame oil, the cooked lentils, the onion rings, the mango cubes, and the chopped cilantro. Season the salad generously with salt and pepper. Remove the tofu from the marinade. Heat 2 tablespoons of sesame oil in a pan and fry the tofu slices until golden brown on both sides. Arrange the salad on plates, top with the tofu slices, and serve. Serve with baguette or bread. Editor’s note: Viki cooks the lentils without salt, as this slows down the cooking process. She also marinates the tofu only in soy sauce and lets it sit for an hour. Instead of a marinade, she makes a vinaigrette consisting of the following ingredients: peanut butter (2-3 tbsp), soy sauce (5 tbsp), maple syrup (3 tsp), a pinch each of sugar and salt, lemon, orange, and lime juice (the juice of half a lime each), and finely diced ginger (from a 2 cm piece of ginger). She marinates the onions in soy sauce. When Viki tosses the salad, she also adds a drizzle of olive oil. Viki garnishes the cilantro, along with mint, orange segments, and avocado, as a final garnish.