Chopped mangoes (2) being sauteed with garlic, ginger and peanut oil.We decided to cut the cooking time in half and fry instead of bake, plus it was 'date night' and well yeah we went the fried route ; ) Fried tofu cooking with sliced mango and red peppers. I've never been so patient frying tofu, and this Vitasoy firm tofu was excellent to deal with on top of that. I marinded the tofu for 10-15 minutes in a very small amount of agave nectar and braggs, and fried in canola oil (eh to that). We fried an entire block of fu, and have quite a good amount of leftovers in the fridge.
We also fried 'chicken nuggets' with mango and peppers for Thomas' share that evening.
Mango sauce, after being slightly pureed in the blender. The recipe called for refrigerating at least an hour before use, but that didn't happen. It was still sweet and zesty - I thought it was pretty good, andThomas really enjoyed it. I liked the multi-step dinner arrangement, and I'm certainly proud of the joint effort.
- We're both not fans of a lot of ginger, so REALLY knocked down what was called for - we used a teaspoon instead of a 1/4 cup of fresh ginger. I first made the base (jalapeno, ginger and garlic in peanut oil) with 1/8 cup of ginger, and we both couldn't handle it.
- Thomas is also not a spicy fan, so we only put in half a jalapeno as opposed to a whole one. I used hot sauce on my portion, though. We're a picky couple, but I like knowing what I do (coconut) and do not(onions, cilantro) like.
We both agreed that brown rice would go well for a side (and I'm usually the one insisting on it) but we forgot to put in on so we made white rice, since it only takes 20 minutes as opposed to 40, at least in my rice maker. The sauce was ladled on to the fried-ness (as opposed to baked in, per VWAV) and served with a side of broccoli.
Close up on the tofu!
My dinner plate, with squiggles of hot sauce: