Stir Fry Tofu with Mangos ~ In the Kitchen with the Fernandez's

I usually do not add fruit to a stir fry, but I have leftover mango from the Tofu Mango Dessert...

豆腐とマンゴーの炒め物 (Japanese)

/tōfu to mangō no itamemono/

Serves 4

Cooked organic rice

Mango Sauce マンゴーソース /mangōsōsu/:

1 organic mango, peeled, cored, and chopped

2 Tbs. (30 ml) each: GF liquid aminos and organic lime juice

1 tsp. (4 g) each: cumin, cornstarch, and chili paste

Japanese

i /long e/

一 /ichi/ 1. Use a food processor or blender to blend all the ingredients.

Stir fry 炒める /itameru/:

olive oil

1 package of organic extra firm tofu, drain and pressed out the liquid for 30 minutes or place in the microwave for a minute or two

chopped organic garlic

grated organic ginger

chopped organic bell pepper

organic onion, cut into fourths

organic spinach

chopped zucchini

sesame seeds

二 /ni/ 2. Cut the tofu into bite-size squares or triangular shapes.

三 /san/ 3. Heat the oil in a wok or a skillet over medium heat.

四 /shi/ 4. Add the tofu in small batches and cook until lightly browned. Keep flipping to brown on all sides.

五 /go/ 5. Remove the tofu.

六 /roku/ 6. Add more oil and sauté the ginger. Leave in the pan or remove.

七 /shichi/ 7. Sauté the vegetables.

八 /hachi/ 8. Reduce the heat and add the tofu and sauce.

九 /kyuu/ 9. Add a little (GF) flour and stir until the sauce thickens.

十 /juu/ 10. Place in a bowl and sprinkle with sesame seeds over the rice.

Try some other

In the Kitchen with the Fernandez's