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A little something for the weekend: Mango Ginger Tofu

ginger mango tofuginger mango tofu with basmati rice and salad

Nom nom nom is my favourite Onomatopoeia of late. How fitting that it is an impersonation of ‘eating’. But really, what else would you expect?

A little suggestion for your weekend cooking endeavours my dears…Mango Ginger Tofu. Ok ok, before all you carnivores ‘switch off’ and hit the ‘x’ on the browser give this just a second.

I was a die hard carnivore and I know how I ‘pooh-pooh’ed’ the notion of eating ‘cardboard’ (as I referred to Tofu back then). But many cultures of meat eaters also infuse Tofu into their meals because, well, if done right it can be rather yum. So let’s get back to this weeks recipe suggestion – Mango Ginger Tofu. It has the zing of ginger..and the sweetness of mango and makes you think of that really wicked ‘sweet n sour’ dish you got at the *insert asian ethnicity here* restaurant you went to that time. Yeah! THAT one!

Give it a whirl. Who knows..you might like it.

Mango Ginger Tofu

by Isa via the Post Punk Kitchen

prep time: 1 hour
cooking time: 35 minutes
makes 4 – 6 servings

* 2 9×13 baking pans or 1 huge baking pan
* a blender
* 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 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

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 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.

If you try it let me know how you like it. Paired with jasmine or basmati rice it would be a real treat…there is still time to place an order for the ingredients via FreshDirect and get it in time for tomorrow/Sunday!

image via superflyjmac on flickr


4 Responses

  1. I wouldn’t call tofu cardboard if seasoned/flavored correctly, lol. That meal up there looks delicious! Yes I’m a carnivorous carnivore, but I can handle no meat…..and being such though, I can certainly picture chunks of Chicken in place of the tofu. MMM…I think I found my next recipe to try!

  2. I also forgot to mention i LOVE mangos, I can eat like two whole ones at once and really, you know how it is with fruit, you’re not eating an apple then going..mmm…I loved that so much, I want another one. lol.

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