Michelle's Meatless Menu: Vietnamese Spicy Tofu with Mango and Herbs

OK so I came across this recipe in this month's Homemakers Magazine (God, I feel OLD admitting that I was reading Homemakers), its actually a chicken recipe but I vegged it out!!

It was FREAKIN DELICIOUS! Seriously I think I want to make out with myself.

I was really apprehensive about making this at first because using fresh herbs in the past has kinda resulted in epic failure! I would use too much, ones that did not go well together, and all together grossness! Ah memories of learning to cook in college.... I apologize to all of those who I dated and cooked for in my college years. I thank you for being sweet and eating it with a grin!!

Here's the recipe I halved it so if I didn't like it I wouldn't be throwing out too much, but I could have made the whole thing!!

8 oz firm tofu
4 tsp cornstarch
2 tbsp sodium reduced soy sauce divided
2 tsp minced ginger (I LOVE ginger!!)
1 tsp coriander
1/2 tsp black pepper
1/3 cup veg stock (keep some more around for deglazing the pan as you go)
1 tbsp lime juice
11/2 tsp granulated sugar
3 tbsp peanut or veg oil
1/2 cup sliced shallots
half red bell pepper cut in to bite sized pieces
1 tbsp Thai chili (I didn't have this I did have a hot Hungarian ;) so I used that instead)
3 cloves garlic minced
1 green onion
1 firm mango peeled seeded and cut in to bite sized pieces
Thai basil and mint (to taste)

Directions
press tofu to dry - wrap in paper towel, and place a heavy pan on it for 10 min
toss tofu in cornstarch, 1 tbsp water, 1/2 soy sauce, ginger, coriander, black pepper- let stand for 10-15 mins
in another bowl, mix broth, 1/2 soy sauce, lime juice, sugar until sugar dissolved

heat 2 tbsp oil in pan and stir fry tofu 3 mins
remove with slotted spoon
add rest of oil and shallots, stir fry until brown (2 mins) and scrape up any sticky bits, you may need to use stock or wine to deglaze the pan at this point
add red pepper, chili, and garlic stir fry for 1 min
add mango stir fry for 30 secs
add broth, lime soy mixture
heat til boil return tofu and mix to ensure all is coated
add herbs and green onion until slightly wilted then remove (approx ten secs)

serve with rice, noodles, etc. I had mine with brown rice vermicelli- sorry there's not pictures of the process in cooking but things were added in such rapid succession that there wasn't really time!

Beautiful and fragrant ingredients: