Recipes like this one are the reason I’m so happy I took this challenge to cook an entire cookbook. I would never have tried this otherwise, because “I don’t like mangoes”. Well, you know what? Apparently I like mangoes!
It’s not that I haven’t tasted them before, it’s just that I kept trying raw mangoes and the texture put me off, which became a general don’t-like-mangoes statement which I held onto for way too long. Mangoes are readily available and actually quite popular here, but really only raw or in fruit smoothies, not in cooking, so I haven’t really gotten a chance to taste them that way. But this recipe totally convinced me to start cooking with mangoes! Which I’ll have to wait for next summer to actually do, haha…
The tofu was excellent. We took our usual shortcuts for marinated tofu which always make it a much simpler process: we don’t press the tofu and don’t let it sit in the marinade. It’s coated in the marinade and goes straight to the oven. I swear you cannot tell the difference. At least we can’t. And the sauce! It was so great! We had a whole jar of it leftover and we ate it for a week with everything we were having – seitan, rice, etc. I could not get enough of this stuff. I bookmarked the recipe and am (impatiently) waiting for next summer to make ALL THE SAUCE.
Cooking with Isa 