Wednesday, September 17, 2008

Mango Tango

Or more accurately Mango Teriyaki Tofu with Brown Jasmine Rice from Vegetarian Times June 2008. Mine is slightly modified because as usual, I can't leave well enough alone.
I've always found VT recipes to be hit or miss or not vegan. This one was vegan and I had a mango ripe and ready.

Mango-Teriyaki Tofu with Brown Jasmine Rice
1 ripe mango, peeled, pitted, and coarsely chopped
2 tsp fresh ginger
1/4 cup mirin
1/4 cup tamari
2 Tbs sugar
Tofu & Rice
1 1/4 cups brown jasmine rice
3/4 tsp salt
1 lb tofu, drained and cut into 12 slices
1/2 cup finely chopped scallions
2 tsp sesame seeds
1 tsp toasted sesame oil

Add rice, salt and 2 cups water to a saucepan and bring to a boil. Lower heat, cover and simmer 25-30 mins, until liquid has been absorbed.

Make you mango sauce. Puree all sauce ingredients in blender until smooth. Transfer to a saucepan and bring to a simmer stirring. Remove from heat.

Heat grill pan over medium heat, spray with cooking spray. Coat tofu slices with mango sauce and grill 3 mins per side (rotate slice 45 degrees to get cross hash grill pattern).

Stir 1/3 cup scallions, 1 tsp sesame seeds and sesame oil into rice. Mound rice on plate. Add tofu. Drizzle with remaining sauce and the sprinkle with remaining scallions and sesame.


Destiny's Vegan Kitchen said...

That's such a gorgeous presentation!

Anonymous said...

That looks so beautiful! I'm swooning and drooling over the edibility!

Celine said...

+1 on the presentation, it's absolutely perfect.

Bex said...

Thanks guys. This is the first time I managed to get those perfect grill lines on my tofu. The grill pan is now perfectly seasoned.

Anonymous said...

Why didn't I see your beautiful blog before? I must be completely blind!

Your tofu looks fantastic!

Abbie Rae Harris said...

That looks excellent. I haven't used my grill pan for fu yet, and you have inspired me.

Virginia said...

I don't normally like mango sauces...but that looks SO good!!!

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