My pride and joy dish. I use a bottled mango sauce, of course–$2-3, delicious, and easy (S & F Chef Sauces from Whole Foods or you could use ANY brand from anywhere)–but you should be able to make it without that. I like to serve with quinoa.
Vinegar (white, brown rice, or apple cider)
Any veggies you want to add (mushrooms, onions, snap peas).
- Take one mango, chop it up, blend it with 2 tbsp vinegar (or lime juice instead). Add chopped red pepper. You could also just rely on the natural mango juice and not make a sauce.
- Cut tofu into pieces (size up to you).
- Take the other mango, cut it into pieces.
- Throw tofu and mango pieces into a large casserole pan (with any added veggies). Pour sauce over it. Heat around 350 for 20 minutes.
This could also be a stir fry.