That seems like kind of a big deal for some reason. Also, 49 more followers until my triple digit giveaway so put my little button in your sidebar if you want free stuff!
Last week I made the Mango Ginger Tofu that I’ve been dreaming about for months. It looked beautiful. Smelled delicious, but failed to deliver in the taste department for me. More on that after the pictures.
If you want the recipe, you can either buy the book Vegan for a Vengeance, or you can look below. Even though I wasn’t a fan of this particular recipe, I would still totally suggest that you buy the book. Everything else I’ve made from it has become an instant favorite. I’m not sure if I put too much sauce on the tofu or if I’m just not as big of a fan of mango as I thought I was, but I couldn’t really eat much of it. So disappointing :(. If you decide to give it a try, let me know if it turns out better for you. All the reviews said it was the most delicious thing ever so I had high hopes, maybe someone else will have better luck.
I’m so silly, I keep forgetting to finish my posts. I’m really scattered recently. Here’s the recipe :).
2 9×13 baking pans or 1 huge baking pan
medium sauce pot with a cover that fits
For the marinade:
3 cloves garlic
1 jalepeno, seeded and chopped
1/4 cup fresh ginger, roughly chopped
2 teaspoons peanut oil or veg oil
2 large mangos, roughly chopped (note: you will need one more mango when cooking the tofu, see below)
1/4 cup pure maple syrup
1 cup white cooking wine (or vegetable broth)
fresh black pepper to taste
dash of salt
1/4 teaspoon allspice
2 tablespoon rice vinegar (use apple cider vinegar or red wine vinegar if you dont have rice)
juice of two limes
1 cup orange juice
Ingredients for the tofu
2 blocks tofu extra firm tofu, drained and pressed
1 mango, sliced in long thin slices
1 red pepper, seeded and cut in long thin slices
Make the marinade
In a medium sauce pan, heat the oil, add garlic, ginger and jalepeno, saute on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangos and saute 5 minutes
Add pure maple syrup and wine, cover and simmer 35 minutes; Uncover and simmer 5 more minutes.
Add orange juice, vinegar, lime, black pepper, allspice and salt; Add mixture to blender, puree until smooth.
Prepare the tofu
Cut tofu blocks into 8 slabs each. Place tofu in marinade in a sealable plastic bag or tupperware. Marinate in the fridge for an hour and up to overnight.
Preheat oven to 375
Reserve about half of the marinate. Lay marinated tofu in a single layer in baking pan. Cook for 20 minutes. Flip tofu over and add more marinade. Dredge peppers and sliced mangos in marinade and add them to pan. Cook another 15 minutes.
Heat up remaining marinade in a sauce pan and put in a bowl on the table (or floor, where ever you’re eating) so guests (or room mates, or who ever is eating) can pour it over the tofu. Serve over jasmine rice, with a steamed vegetable, such as aspararus or broccoli.
I also wanted to show you these bad boys…
I bought them from Courtney a while ago and took pictures excitedly to share with you all, but I haven’t had a chance to post them to I decided to tack them on to this post! I love them and I can’t wait to hang them in my new place.
That’s all I have for today. See you tomorrow!
I’ve gotten some intriguing questions on my formspring in the past few days and I thought I post about it since I think it’s so fun. Ask me anything! I’d love to answer any questions you may have :).