Thursday, August 20, 2009

Mango-ginger tofu


From Vegan With a Vengeance

The recipe is online at the PPK, and I reproduce it exactly here. I halved it, and other than adding a little sesame oil to the marinade and cooking the vegetables separately from the tofu (they were baked in the same oven as the tofu), followed it. It was quite good but perhaps a little too fruity and sweet for my taste, though it made a pretty meal. I had quite a bit of the marinade left over, which no doubt will make guest appearances in future posts. It's kind of a cross between a sauce and a chutney, and in my opinion will be better as a condiment than in a starring role. Now over to Isa:

Prep time: 1 hour; cooking time: 35 minutes; makes 4 - 6 servings.

You can prepare this in several ways, it is fabulous as a grilling marinade. Here I give you conventional oven instructions. It's tropical, warm, a little spicy and a little sweet. The marinade will fill your kitchen with the most amazing scent while the tofu is cooking. This amount will feed 4 to 6 if accompanied by some jasmine rice.

Equipment:
2 9 x13 baking pans or 1 huge baking pan
a blender
medium sauce pot with a cover that fits

Ingredients:
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 mangoes, 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

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

Directions:
Make the marinade
In a medium sauce pan, heat the oil, add garlic, ginger and jalepeno, sauté on medium heat 7 minutes, being careful not to burn the garlic. Add 2 chopped mangoes and sauté 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. Here's what it looks like (with a little roasted sesame oil drizzled on top):












Preheat oven to 375.

Reserve about half of the marinade. 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 mangoes 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 asparagus or broccoli.









2 comments:

  1. WOW (impressed look). Your tofu dish looks so yummy.

    Here I bought a sauce pack for Sauce for Mapo Tofu so as to skip all the seasonings! and i will try this friday after work.
    http://yummiexpress.freetzi.com

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  2. The recipe sounds wonderful, which made my disappointment all the worse. First I was highly put off by several ambiguities in the recipe itself (enough, alone, to merit a few demerits); for just one example, is it a red bell pepper or a red chili pepper? Looks like bell in the photo, but I'm guessing it means one of those little hot red peppers, given that this is more like an Asian dish. Anyway, I kept on, thinking it would be worth it, since it sounds so delicious. Disappointed again. My partner and I both found the aroma in the kitchen strange and off-putting. Maybe it was the vinegar. Next day, after marinating and proceeding with the baking, the not-so-pleasant aroma was gone. But we were unimpressed with the end product. Mango is always fun, so is ginger. But this recipe still seemed to need more spice, more salt, and I’m not sure exactly what else. Also, the flavor did not really penetrate the tofu after a day of marinating. I suggest cubing it instead of making 8 "slabs." Maybe others will have a better opinion of it—if you can stay calm figuring out the recipe ambiguities.

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