- 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
- 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.