Mango And Tofu Cream Recipes

SPICY VEGAN MANGO AND TOFU STIR-FRY

Steps:

• Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
• Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
• Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
• Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
• Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

MANGO AND TOFU CREAM

Steps:

• Remove skin and seed from mango.
• Combine the tofu and mango flesh in the blender until smooth and creamy.

MANGO TOFU STIR FRY

Steps:

• Salsa:.
• Begin by peeling 1 of the mangoes removing all the flesh possible and discarding the seed.
• Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
• Meanwhile peel and remove flesh from the remaining mango and finely dice.
• To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
• For the tofu:.
• Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
• In a large bowl, combine the tofu, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.
• Heat a wok or heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the tofu and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa. Season with salt and pepper and serve.

MANGO AND BANANA TOFU 'ICE CREAM' WITH RASPBERRY FRUIT LEATHER

Steps:

• Blend together the tofu, bananas and mango until smooth.
• Heat glucose syrup slightly.
• Stir into blended ingredients.
• Finely grate the orange, squeeze the juice, and add to the mixture.
• Freeze in an ice-cream maker, according to manufacturer's instructions.
• If ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.
• Allow to freeze again until firm and beat again.
• Serve with raspberry leather and fresh fruits of your choice.
• To prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.
• If adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.
• Spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).
• Place on a baking tray.
• Allow to dry in a low oven with the door ajar.
• Leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.
• Tear or cut into pieces to serve.
• Store in an airtight container for upto 1 week.