Coconut-crusted tofu with pumpkin and mango-sauce

How I hate it, if you look forward to a dish and it turns out ok, but the pics are just crappy. Gnah!

Coconut-crusted tofu with pumpkin and mango-sauce

2 servings:
200g tofu
3T soy sauce
1 small piece of ginger
1 garlic clove
1/2t sambal oelek
1 can of mango
1t turmeric
2T sherry
2T coconut flakes
1T bread crumbs
2T wheat
1/2 cup frozen peas
1 lb. pumpkin (Hokkaido preferred)
salt and pepper
1/2t curry powder
1/4t chili flakes
1 1/2t lemon juice
2T oil

Grate ginger and press garlic. Mix with soy sauce, sherry, 4T mango juice, turmeric and sambal oelek.
Slice tofu and put in concealable box. Let marinate overnight.

 

Peel pumpkin and dice. Cook in salt water alongside with the peas for 15 minutes. Drain excess water. Set aside and keep warm. Season with salt, pepper and 1/2t lemon juice

Drain tofu. Mix coconut flakes with bread crumbs and wheat with the double amount of water, until the wheat-water-mix has an egg-like consistency. Turn tofu slices in the wheat, then coat with breadcrumbs and coconut.

 

Heat oil in a pan and fry tofu on middle heat from both sides.

Puree mango with the rest of the juice. Heat in a small pot, but don't bring to the boil. Season with lemon juice, curry und chili flakes.

Arrange on plates in portions and serve with rice.

 

Picture sucks, I know....