Mango Ginger Maple Tofu

Hi Friends!  Do you have today off work or school because it’s a legal holiday here?  I hope you have it off and that your weekend was relaxing, wonderful, and awesome!  Scott had to get back to work today so Skylar and I went to the gym, ran some errands, and I dreamt up some new recipes!

Did you go see any fireworks last night?  At 9pm, I stepped out onto my balcony (we have a 4 story house with a master bedroom 4th floor balcony so the view is pretty nice) and I saw 3 shows going on simulataneously.

The show in the middle was sure exploding a lot of money into the air was the best show.

Recently TofuXpress Sent me a Tofu Press.  I have been wanting one of these, forever.  

Place your Tofu in the box, apply pressure with the lid/spring and lock in place….

I love this gadget after only my first use because it produced Firm, Dense, wonderful Tofu!   I hate mushy tofu!  And I have since made another batch of tofu and it was just as good the second time around!  I’m joining the ranks of Anna, Janetha, Mama Pea, and others, I am a total believer in the TofuXpress!

I figured I needed to come up with a stellar recipe to do justice to my new gadget.  Previously, I’ve made Sesame Ginger Maple Tofu and that is really tasty but I wanted to come up with something new!

I think this new recipe holds its own, especially since Skylar snarfed down nearly the entire batch in a siting!

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Mango Ginger Maple Tofu
1/4 C Mango Chutney (if you don’t have this, use any kind of mango or orange preserves, i.e. jam/jelly, or use fresh fruit that’s so abundant right now like nectarines/peaches/mangoes and dice/mash into 1/4 c worth)
1/4 C Maple or Agave
1 to 2 Tbsp Apple Cider Vinegar (or Orange Juice)
1 Tsp Ground Ginger

Optional:
1 to 2 Tbsp EVOO
Pinch of Cayenne
Pinch of Chili Powder

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Stir to Combine

Slice the Tofu.  I prefer to slice mine thinner because I like dense, well-cooked tofu.  I do not like it mushy, I like it dense.  Thinner slices helps me achieve the texture I prefer.

Allow to Marinade for 15 minutes to Overnight.  I was anxious so did about 20 minutes.

Place Tofu on a Non Stick and/or Sprayed Cookie Sheet

Bake at 450F for 15-18 Minutes.  Watch it based on your oven and desired “done” level.  Flip Over and Bake for another 3 to 8 Minutes, or to your desired level.  The second side will cook Fast.  Watch it.   If you don’t like well-done tofu, then reduce the cooking time but I cannot stand mushy tofu.

You can make this ahead of time and store in the Fridge in a Container for a few days.  I have to cook ahead of time based on our schedule and a child rather than making dinner from start to finish when everyone’s hungry and it’s late.

Dessert is Raw Vegan Dark Chocolate Fudge Balls

Do you like tofu?  Do you make it at home?  If so, feel free to leave a link to your favorite way to prepare it.
I went for 5+ years without making it.  Just recently I started making it again but with my food allergies, I can only eat a modest amount of edamame and tofu but I don’t go overboard with them or I have food allergy symptoms.  Ugh.   Another reason I never liked to make tofu at home is that I couldn’t get the dense, thick, Whole Foods tofu perfection down pat.  The TofuXpress has helped me come as close to WF’s tofu as I have ever been!

Did you see any fireworks over the weekend?
I didn’t go out in search of any, but was able to see a show from my 4th floor balcony as I mentioned.