Contents.
Mango Habanero Sauce:
Juice of 2 or 3 lemons added with a teaspoon of lemon zest
1/2 cup water
salt to taste
1 medium carrot, roughly chopped
1 tablespoon grated ginger
1 clove of garlic
1/4 cup rice vinegar
1 ripe mango* (about 1 cup chopped)
2 habaneros
2 tablespoons maple
Bean curd:
1.5 tablespoons of Corn Starch
1 block super firm tofu
1 tablespoon avocado oil
generous pinch of salt
method.
For the sauce, add all ingredients except lemon juice to the blender and blend until smooth.
Boil the sauce, stirring constantly, until it thickens. Boil for 15 minutes. Finally add lemon juice and season with salt. Store in a clean glass jar in the refrigerator.
Cut the tofu in half and remove moisture with a clean kitchen towel. Cut 2 pieces into bite-sized cubes, season with salt and sprinkle with cornstarch until evenly coated. I use a small sieve for this, but you can also dip the pieces in cornstarch and shake off any excess powder.
Brush a cast-iron skillet with avocado oil, heat over medium heat and fry tofu pieces until golden on all sides. Flip them after 2-3 minutes on each side.
Toss them with the mango habanero sauce (I used just over 1/2 cup) and let everything cook over low heat for 5-10 minutes until each piece is evenly coated and lightly caramelized.
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