Crispy tofu and pineapple salsa in hibiscus and rosehip tea

Posted by petra08 on September 5, 2014 · 14 Comments 

Ever since I read Chef Juliannas delicious looking recipe Halibut in spicy pineapple broth with pineapple cucumber relish I have been thinking about it. One day I will do the recipe but this is loosely based on it and Chef Julianna was the inspiration. Her blog is full of inspirational recipes and beautiful pictures.

 

I have now done my last day at work and to celebrate this and a few other things our neighbours decided to throw a barbecue. I brought a couple of salads and we had a lovely afternoon.

 

A beetroot salad with whipped feta cheese dressing.

 

Whipped feta cheese dressing

preparation time 5 minutes

cooking time 0 minutes

serves 4-6

Ingredients

• 200 gram or 7 oz feta cheese
• 1 dl or 1/2 cup low fat natural yoghurt
• 2 tbsp rapeseed oil with lemon flavour, or added lemon juice
• 1 chipotle chile

Chop the chipotle chile. Crumble the feta cheese and place all the ingredients in a blender. Whizz until you have a smooth dressing. It goes so well with beetroots, I used golden beetroots for this. The feta cheese is nice and salty, the yoghurt added a tang, the lemon and the Chipotle chile gives the dressing that extra flavour burst.

 

 

I roasted a squash and added it to a salad.

 

 

Another neighbour brought her lovely curried potato salad.

 

Our neighbours barbecued sausages and delicious lamb.

 

I have to admit I did, as so often when having a barbecue, eat too much. Good food and good company seems to be lethal for my waistline!

 

In the evening I wanted something light and meat free. I had a packet of medium firm tofu and I got thinking of Chef Juliannas pineapple dish. I had a hibiscus and rosehip tea that I thought would be perfect with tofu.

 

Crispy tofu with vegetables and pineapple salsa 

preparation time 15 minutes 

cooking time 4-6 minutes 

serves 2

Ingredients

Crispy tofu

• 4 slices of medium firm tofu
• 1 dl or 1/2 cup corn starch
• 1 tsp salt
• 1 tbsp sesame seeds

Vegetable parcels 

• Cucumber
• pineapple
• spring onion
• carrot
• pepper
• lettuce

Salsa

• Cucumber
• pineapple
• 1/2 red chilli
• sweetcorn
• celery

Garnish

• mushrooms
• carrot
• sweetcorn
• 4 dl or 2 cups of rosehip and hibiscus tea

Start with the vegetable parcels. Slice a cucumber lengthways, one slice per portion. Cut all of the vegetables julienne and wrap them with the lettuce in the cucumber ribbons. Set aside until ready.

 

Make the salsa, cut everything fine and mix, let stand for the flavours to mix. I tasted it and thought it didn’t need anything extra, I loved the flavours as they were.

 

 

Cook the mushrooms, add some salt and pepper and set aside until ready to serve. Cut up the garnish and brew the tea.

Mix the corn starch with the salt and the sesame seeds. Cover the tofu with the corn starch mix and pan fry in oil until crispy on both sides, between 2-3 minutes per side.

 

 

Before serving I placed the garnish except the salsa in deep bowls. I added the hot tea, the tofu, the vegetable parcels and last spooned salsa over before serving.

 

 

It was a very light dinner, a great balance after the barbecue.

 

I am bringing this to the very talented Angies oh so delicious Fiesta Friday! Fiesta Friday is co hosted by the amazing Hilda, Along the Grapevine. Have a look through both blogs, sit back and be inspired!

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Filed under Allotment/Veg, barbecue, Carrot, Celery, Cheese, Chilli, Cucumber, Feta cheese, Fruit, Lamb, Main course, Meat, Mushroom, Pepper, Pineapple, Recipe, Spring onion, Sweet corn, Tofu, Vegan, Vegetarian · Tagged with crispy tofu, hibiscus tea, pineapple salsa