Ingredients

• 250ml/9fl oz vegetable oil
• for deep frying
• 100g/3½oz tofu
• cut into cubes
• 50g/1¾oz plain flour
• ½ tsp cayenne pepper
• ½ tsp turmeric
• ½ tsp ground coriander
• ½ tsp ground ginger
• ½ tsp curry powder
• 1 tbsp vegetable oil
• 2 garlic cloves
• chopped
• ½ mango
• sliced
• 2 red bird's eye chillies
• sliced
• 3 mushrooms
• sliced
• 2 tsp soy sauce
• ½ lime
• juiced
• ½ tbsp sesame oil
• 100g/3½ oz baby spinach

Directions

• For the crisp tofu
• heat the vegetable oil in deep heavy-bottomed saucepan
• until very hot or until a breadcrumb sizzles in it. (CAUTION: Hot oil is very dangerous. Do not leave unattended).
• Place the flour and spices into a bowl season with salt and freshly ground black pepper and mix well.
• Place the tofu into the spice mix and coat the tofu cubes.
• Carefully lower the tofu into the hot oil and deep-fry until crisp and golden. Remove with a slotted spoon and drain on kitchen paper.
• For the mushrooms
• heat the oil in a frying pan over a medium heat. Add the garlic
• mango
• half of the chilli and the sliced mushrooms. Mix well and cook for one minute.
• Add the soy sauce
• lime juice and sesame oil and cook for another minute. Add the spinach
• stir well and season with salt and black pepper.
• To serve
• place the mushroom mixture onto a serving plate and top with the tofu. Garnish with the sliced chilli.