1 package extra firm tofu, cut into triangles
Brush a cookie sheet with olive oil and place triangles on sheet. Then brush the tops of the tofu with the hot sesame oil, salt and pepper to taste and cook at 400 degrees for 15 minutes, turn over and cook until brown and crispy, but not until the point where the middle is hard (the soft center is sooo delish!)
I forgot to get a picture of this! This sauce was made on the fly with stuff I had on hand. As long as you have PB you can alter this to your needs.
1/2 cup peanut butter
1/8 cup soy sauce
1/8 cup vegetable broth
4 tablespoons rice wine vinegar
2 tablespoons hot red pepper flakes
Combine all ingredients in a blender and blend until smooth. Adjust PB and wet ingredients as needed, for taste or thickness.
Savory Mango Vegetables1 cup fresh or frozen (thawed) mango chunks
2 cups fresh snap peas
4 cloves fresh garlic, chopped
2 tbsp minced ginger
5 shitake mushrooms, sliced
1/2 of a red onion, chopped
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tbsp sugar
2 tbsp lemon juice
pepper to taste
1 tbsp cornstarch dissolved in 1/8 cup of veggie broth
BIG handful of cilantro
Saute the onion until soft, add in the rest of the vegetables, garlic and ginger, continue to cook about 3 minutes (the key here is to NOT overcook your veggies, leave a little bite in them!)
Add in the soy sauce, rice wine vinegar, sugar and pepper, simmering for a few moments so that some of the liquid cooks off. Then add the cornstarch and mango, cook just until the mango is hot. Remove from heat. Stir in a big handful of fresh chopped cilantro. Serve immediately with a side of brown rice.