Mango Tofu Stir Fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• salt
• 1/2 lb snap peas, ends trimmed, if needed
• 1 carrot, sliced into long pieces
• 1 (16 ounce) packet firm tofu, cubed
• 1 tablespoon black bean sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 tablespoons canola oil
• fresh ground black pepper or cayenne pepper
• 1 semi-ripe mango, peeled and seeded, plus
• 1 semi-ripe mango, peeled, seeded, and small diced
• 1 jalapeno, seeded
• 2 limes, juice of
• 1 orange, juice of
• 10 medium tomatillos, peeled washed, and diced finely
• 1 medium ripe tomato, finely diced
• 1 red onion, finely diced
• 1/2 cup chopped cilantro
• salt & freshly ground black pepper

Recipe

• 1 salsa:.
• 2 begin by peeling 1 of the mangoes removing all the flesh possible and discarding the seed.
• 3 place the mango pieces in a blender with jalapeno, lime juice and orange juice. blend until smooth and place in large bowl.
• 4 meanwhile peel and remove flesh from the remaining mango and finely dice.
• 5 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.
• 6 for the tofu:.
• 7 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.
• 8 in a large bowl, combine the tofu, sesame oil, cornstarch, and soy sauce and mix. set aside for 10 minutes.
• 9 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.