Mango Slaw Over Broiled Tofu Fillets And Pineapple Fried Rice
Unlike most people, I have no problem with winter. I guess it's my love for snow, but I decided to bring the Equator closer to my kitchen anyway. I bought a used copy of this cookbook, The Tropical Vegan, months ago from amazon. I recently realized it was just collecting dust so I started to flip through it. I've always wanted to make fried rice. The grilled tofu with mango slaw seemed like a perfect match, except that I don't have a grill. Doh!
Pineapple Fried Rice
Not exactly the most appealing name, but since I live in an apartment and can't have a grill this will suffice. This was a relatively easy way to make tofu. The marinade just requires toasted sesame oil, soy sauce and black pepper. I left it on overnight. The results were pretty good, but the texture isn't what most people think of tofu. It was more buttery than firm. For a more familiar version, maybe try freezing the tofu. I happened to like the texture. It reminded me of the Spice Roasted Tofu Fillets from my favorite restaurant, Horizons. Follow the first link for the recipe.
What really made the tofu dish shine was the mango slaw. I wanted to use fresh mango, but they didn't seem to be cooperating with me when I buy them. Does anyone know any secrets to mango buying? This was the star of the entree. I would make this again to top tempeh, tofu, and seitan with it. The chili sauce even gives a nice heat to it. The slaw isn't really thick so on the second day so I tried adding some cornstarch. It coated the tofu nicely, but I think I like it as is. I even had some leftover that I just poured over some leftover brown rice and it was excellent.