- Start by making the mango salsa. Combine the mango, avocado, coriander, red onion, chilli, lime juice, olive oil and a good pinch of salt and pepper in a bowl. Mix well, then refrigerate until needed.
- Prepare the coating stations. In one bowl, mix together the panko breadcrumbs and desiccated coconut.
- In a second bowl, whisk together the oat milk, cornflour, lime juice and a pinch of salt.
- Place the plain flour into a third bowl.
- Drain the tofu and press out as much moisture as possible using a clean tea towel. Cut into cubes.
- Coat each tofu cube first in the flour, then the oat milk mixture, then the coconut breadcrumb mixture, ensuring all sides are coated.
- Heat enough vegetable oil to lightly coat the base of a frying pan over a medium heat. Fry the tofu for 2–3 minutes on each side until golden and crisp.
- Heat the Merchant Gourmet Coconut & Lime Leaf Rice according to the packet instructions.
- Divide the rice between two bowls. Add the salad leaves, crispy tofu and mango salsa.
- Finish with a sprinkle of chilli flakes and a good crack of black pepper before serving.
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