We are back from a week-long vacation in northern Michigan. It was very remote, and therefore very quiet and tranquil. We finally had a break in the weather on the last day so we headed down to the beach. I couldn’t believe the miles of secluded shoreline in either direction.
There didn’t appear to be any public beaches and I was surprised that the neighbors weren’t taking advantage a perfect late summer day to play in the sand. That is until I headed back to the cabin. You see, there were 210 steps up a very steep embankment to get up to the cabin’s deck.
Coming down the stairs was easy. Going back up was another story as I was carrying a dog (she’s too small and the stairs too steep for her to get good footing), camera equipment, water bottles and a beach towel. But it was certainly worth the trek and other than being a bit winded, I was no worse for the wear.
So now that we’re back home, it’s time to start cooking again. This dish turned out even better than I expected. I’ve been on a curry binge lately. This time I was in the mood for something sweet and savory with a bit of a salty bite and this is the result – a sweet mango salsa with a little kick from the jalapeno and Cholula sauce, against the fried tofu with smoked hot paprika.
I served it over a bed of arugula which has a little peppery kick of its own. Placing the hot tofu on the arugula wilted it which was really nice! In fact, I think I’ll lightly sauté the arugula next time. And you can serve this with the mango salsa either warmed up or chilled.
Technically, this should make 4 servings. But after I polished off the plate shown in the pictures, I immediately fried up another slice of tofu and doused it with more salsa. I hope there’s something left over by the time my husband gets home!
(For those following Dr. Fuhrman’s Eat To Live plan, this recipe complies with both the weight loss and life plans. I included a very small amount of salt and coconut oil, neither of which are allowed, so use your discretion.)
Ingredients (serves 2 – 4)
1 package extra firm tofu (cut into 4 slices about ½ inch thick)
1 cup diced mango (small dice – about 2 small very ripe mangos)
2 tbsp. diced red bell pepper
2 tbsp. diced red onion
1 tbsp. diced jalapeno
1 tbsp. finely chopped cilantro
2 tbsp. fresh lime juice
1 tsp. Cholula sauce (or Sriracha)
dash of hot, smoked paprika
dash of salt & pepper
Directions
1. After chopping into a small dice, place the mango, red pepper, red onion, jalapeno, lime juice and Cholula sauce in a small sauce pan. Gently heat over stove until warm. Remove from stove and mix in cilantro.
2. Sprinkle both sides of tofu slices with a dash of salt, pepper, and as much hot, smoked paprika as you like. Place tofu slices in pan. Make sure they do not touch.
3. Lightly coat a large non-stick frying pan with cooking oil spray (I used coconut oil). Cook undisturbed for 4 minutes over medium heat.
4. Flip tofu slices and cook another 4 minutes.
5. Arrange beds of arugula (sauteed or raw) on serving plates. Place tofu on arugula and cover generously with warm (or chilled) mango salsa.
6. Serve immediately.
Elizabeth says
The tofu looks amazing and so do your photographs! What a perfect beachy meal.
Amy says
Thanks, Elizabeth. I initially planned this to be a “beachy” meal by grilling the tofu, but when the weather didn’t cooperate, I decided to pan fry it. Would work either way!
Caitlin @ teaspoon says
I love mango salsa- and it looks great over some tofu! Your trip looks beautiful and those stairs look daunting! A good workout indeed.
Amy says
Thanks, Caitlin. My leg muscles were a little tight the next day, but nothing a good stretch couldn’t fix!