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
Sauce
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.



8 comments:

Destiny's Vegan Kitchen said...

That's such a gorgeous presentation!

shellyfish 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.

seitanismymotor 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!!!

disa said...
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