Mango Tofu
A delicious blend of tastes and textures, this mango tofu is a delicious side dish to any meal.
This blogging journey of mine has introduced me to friends, taken me places, and made me step outside of my comfort zone in experimenting with foods -and beverages- way more than I would have done on my own.
A couple of months ago, I was fortunate to be accepted as a Recipe Redux member. As a recipe redux member, we are challenged to come up with a healthy recipe using an ingredient/theme specified: one month it was edible flowers and another month it was teas, both times I was excited as I had had some experience cooking with both.
This month however, I was a little out of my element as this months’ theme/ingredient was “Spirits, extracts and other alcohols”.
I am not much of a drinker, I don’t buy alcohol unless a friend is coming over who I know would like a glass and then I make her take the bottle home because otherwise a few months down the road, it will end up falling off of a top shelf as I struggle to get a bowl off it (yes, i speak from experience and did you know- wine is harder than jello to clean up? 😕 ).
So for this month’s challenge I went into a bona fide liqueur store and perused the aisles like I was a connoisseur and …GAH I was so lost – there were so many huge bottles and they were not cheap…and my friend who is a wine drinker happens to be preggers now and I cannot pawn the rest off on her…so I squatted down and started looking at the lower shelves with the more economically priced spirits.
I found a “smoky toned blackberry” wine and just as I was getting ready to checkout, I saw a huge shelf of mini bottles right by the register…with this little, pretty, single serving bottle – I saw pink and read “mango and passion fruit” and I was happy!
Till I went home and tasted a drop – 😡 GAH – this stuff burned! I kinda sort of (after drinking a glass or five of water) could make out the fruitiness but I figured if I cooked with it, all the alcohol would be burned off leaving only the fruitiness behind.
I used tofu as tofu is pretty good at absorbing the flavors it is embraced with instead of fighting with them. I first sauteed some onions till they caramelized and then threw in the tofu and some ginger and garlic and let it brown while absorbing the sweet, caramelized onions, the bold garlic and the spicy ginger.
I added some mango to mirror the mango in the vodka and some green pepper for variety. I was going to throw in some orange juice when my daughter caught me and shot me the stank eye and said she would willingly be my guinea pig aka taste tester if I left the orange juice out (she has unresolved issues with oranges); besides she said, it was bad enough I was giving her 15 year young self a dish with alcohol!
Wait! What?!
I am not quite sure how she does so well in science in school when she argued every aspect of my explanation of how the alcohol burns out while being cooked…wait, maybe it’s the arguing that makes her a teachers pet which leads to her good grades! hmmmmm….
Ingredients
- 1 single serving mini bottle of “Kinky” liqueur Vodka with mango/blood orange & passion-fruit
- 1 container extra firm tofu -blotted dry and cubed
- 1.5 teaspoons chopped ginger
- 1/2 a red onion chopped
- 1/2 a white onion chopped
- 1-2 tablespoons water
- 2 cloves garlic chopped
- 1 mango diced
- 1 green pepper chopped
- sat and pepper to taste
- 1/2 teaspoon paprika
- Juice of 1/2 a lime
Instructions
- Saute onions on a low flame till caramelized (about 20-25 minutes, I usually chop up the other ingredients while waiting)
- Add tofu and garlic and ginger and let tofu brown on sides (about 5-7 minutes on each side)
- Add water (if needed)
- Add in the lime, mango, green pepper, and paprika and mix well
- Add the liqueur and salt and pepper to taste, let cook for 10 more minutes, gently stirring throughout.
- Serve with rice or bread or eat straight up!
Nutrition
I have never tried tofu before! Actually, that’s a lie. I had it once because I thought it was chicken…and I’m not sure what I think about it! I guess I need to try yours!
Hahahaha – I don’t believe you thought it was chicken – come to Atlanta and I will make you all the tofu you can eat – PS I will make sure you know it’s not chicken 😉
Saw this over at The Spicy Rd and just had to stop by. Such an interesting combination of flavours. Living in the UK I doubt we have this liqueur, but I think a spoonful of yuzu ‘honey tea’ (like a marmalade) would be a great sub. Yum! Pinning.
Booze, mango & tofu sounds absolutely incredible. Looks so delicious. . My kinda thing.. 🙂 kinky liquor what a fun name… 😉 can’t wait to give it a try..
OMG yuuum- great use of alcohol! I would never think to pair alcohol with tofu but this sounds like the perfect summer dish! I hope you picked up a bottle of vino to enjoy on the side ;)!
Beautiful dish and your tofu is perfectly brown. I have not seen any Kinky Liquor on the shelves in HK but I bet any fruity cooler would be nice here. What a fun post. Just pinned.
Your new blog layout looks awesome lady, high 5!
This looks delicious. I’m going to close my eyes and hope it magically appears at the dinner table tonight!
First, I love the name! Second, this looks absolutely delicious, Shashi. I wanna make this.
Thanks Sean – if you make it, I would lurve to know what you think!
I don’t drink much either. Oops – you know that was a bold-faced lie!! I love my happy hour cocktails – so when we meet, I will buy the drinks!!
And, my 15 year old is the same way about the whole cooking with alcohol – I try to never let him know if I put wine or any alcohol into a dish because he sort of freaks out about it!!!
Hahahahaha!!!! Kim, thank you for the chuckle – it’s amazing how much laughter a little 5 word sentence can generate!
You are on, my friend – and I will bring the chocolate! 🙂
I figured you would know that was a lie right off but I couldn’t resist!
Chocolate pairs perfectly with any drink!!
Ooo, I have never seen boozy tofu before! Looks great. And I totally understand where you’re coming from about having to clean up wine… oh, the stains I’ve had to get out of my clothes/carpet!
Thanks so much Genevieve – one time I dropped a bottle off a top shelf and red wine splashed everywhere! GAH – wine can go places jello cannot! 🙂
haha, I’m with you on that! I never have alcohol, so I had to get somewhat creative. The one you picked up sounds amazing though! I love all the fruits in it! :]
Thanks so much Farrah – I have to be honest – I picked it because it was such a pretty pink – there was another gorgeous blue one, but I wasn’t sure if it would have stained the tofu – blue tofu might not be so appetizing. 🙂
A beautiful and original vegetarian dish. Boozy tofu… I look forward to trying this recipe!
Thanks so much Daniela!
I am drooling over all that gorgeous mango and I love that you combined it with tofu! I definitely need to try this out. Hehe you are too funny girl, I am lost at the liqueur store too so I may substitute the liqueur with orange juice instead since oranges and I are still friends 🙂
Hahaha – thanks so much Kelly! I was so close to sneaking that OJ into this…I think Orange juice would work great – cannot wait to see your version! 🙂
Love the idea of mango and tofu with a boozy mango sauce! Looks amazing and so versatile!
Thanks so very much Danielle!
I’m getting more and more into tofu … and this sounds like a great way to approach it!
Looks beautiful too!
Thanks so much Kimberly….I have been trying to eat more free range chicken,but I end up walking out of the store with tofu instead! 🙂
I certainly hope that MANGO is of age! 😉 😉
Hahahaha!
The mango was but that Green pepper was way to young – so not mature enough 😉
This is AMAZING. Tofu always needs a little lift and this looks like just the thing to make it pop. Lovely photos too -I’m drooling!
Thanks so very much Allison!