This is adapted from Isa's recipe from Vegan with a Vengeance (my new favorite cookbook). It was a little effort, but well worth it. We had this with steamed farmer's market asparagus, and it was the perfect end to a very long week. (Last night, for our anniversary, we went out for Thai food, where I chowed down on fried tofu, papaya salad and sweet purple rice w/ coconut milk. Num!)
2 cloves garlic, minced
3-4 pieces crystallized ginger
2-3 mango pieces, roughly chopped
1 dash Tobasco
1 shotglass full of maple syrup
1/2 cup white wine
fresh black pepper to taste
a few dashes of Bragg's Liquid Aminos
1/8 teaspoon garam masala
1 tablespoon balsamic vinegar
1 shotglass full of lime juice
1/2 cup orange juice
1 block extra firm tofu, drained and pressed
2 pieces mango, sliced in long thin slices
Mash the crystallized ginger, garlic and mango with a mortar and pestle until well pulverized. Add Tobasco, maple syrup, wine, pepper, Bragg's, garam masala, vinegar, lime juice & orange juice and puree with a hand blender.
Cut the tofu into triangle shapes, lay in a plastic Tupperware container, and pour the marinade over them. Marinate overnight.
The next day, extract the tofu and lay in a single layer in the bottom of a glass baking dish. Ladle a little marinade over the tofu slices. Spray generously with baking spray. Bake in a 375 degree oven for 20 minutes. Meanwhile, heat the marinade in a saucepan and simmer until darkened.
Take the tofu out, flip the slices over over, and ladle more marinade on top. Spray generously with baking spray, add the mango strips to the tofu, then bake for 30-40 more minutes, or until the tofu slices are browned on top.
Pour the reserved marinade into a bowl and serve the tofu slices topped with marinade.
