Summary

Ingredients

• 600 g tofu
• 0.5 ½ onion (s)
• 1 medium mango (s)
• 2 sticks rhubarb
• 0.5 tablespoon ½ curry powder, mild
• salt and pepper
• 250 ml soy cream (soy cream cuisine)
• 0.25 ¼ mango juice or orange juice
• oil
• soy sauce

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Instructions

1. Cut the tofu into 1 x 1 cm cubes. Heat a little fat in a non-stick pan, fry the tofu and set it to medium temperature. Fry for 10 minutes on both sides. Finally add a dash of soy sauce and let it evaporate while stirring. Set the tofu cubes aside.
2. Peel the rhubarb and cut into 1 cm pieces. Peel the mango and cut into 1/2 cm cubes. Chop the onion and sauté. Briefly sauté half of the mango and rhubarb pieces, add the curry powder, deglaze with the fruit juice and add the cream. Let everything simmer gently, then puree.
3. Now add the tofu cubes to the sauce, then add the remaining rhubarb and mango pieces and let them steep a little longer. Season to taste with salt and pepper.
4. This goes well with coconut or fragrant rice.