Mango Tofu skewer
Use this recipe with:
- Convotherm 4
- Convotherm maxx pro
This recipe is also available for the following combi ovens:
Long
P R O F I L E
Chilled 4°C
1 Full Tray
From Scratch
Stage 1
0 °C
- Smoke
- 02:00 | -
- 5
Stage 2
235 °C
- Convection
- 00:07 | -
- 5
- 5
R E C I P E
| 800 | g | Tofu |
| 2 | pcs | Large mangos |
| 100 | ml | Olive oil |
| 100 | ml | Tomato paste |
| 100 | ml | White balsamic vinegar |
| 100 | ml | Soya sauce |
| 0,5 | pcs | Chilli pod |
| 2 | tbs | Salt |
| 1 | tsp | Black pepper |
| 0,5 | tsp | Curry powder |
| 2 | tbs | Liquid honey |
| Ingredients | ||
| Mix all marinade ingredients together. Cut the tofu into 3 cm cubes. Then marinate for 3-4 hours. Now put the tofu into a baking/frying basket for smoking. 1. Fill the smoking box with three wood brisquettes and place the box on the heating element. 2. Place the tofu in the baking/frying basket into the Convotherm. 3. Smoke for 2 hours After smoking take the tofu out and remove the smoker box. Put the Convotherm into preheating to 235°c together with the empty grill griddle. Peel the mango and cut the pulp into cubes. Thread tofu and mango cubes alternately onto wooden skewers. Lay the skewers on the hot grill griddle. Barbecue the skewer in the Convotherm in convection air by 235°c for 7 min . |
| 1. Food Preparation |
| Always preheat the grill griddle for short cooking items. So you will get better marks on the product, without overcooking it. |
| 2. Cooking Instruction |
| We recommend serving with tofu-courgette rolls, chickpea ragout and salad. |
| 3. Food Serving Instruction |
Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.
