nutritional information

Per SERVING:

  • Calories: 338
  • Protein: 13 g
  • Total Fat: 8 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 53 g
  • Cholesterol: 0 mg
  • Sodium: 891 mg
  • Fiber: 4 g
  • Sugar: 13 g
Vegan

Mango-Teriyaki Tofu with Brown Jasmine Rice

Serves 4

If you can’t find ripe mangoes, substitute thawed frozen mango chunks.
Mango-Teriyaki Sauce
  • 1 ripe mango, peeled, pitted, and coarsely chopped
  • 2 tsp. grated fresh ginger
  • 3 Tbs. mirin (rice wine)
  • 2 Tbs. low-sodium soy sauce
  • 2 Tbs. sake
  • 1 Tbs. sugar
Tofu
  • 1 ¼ cups brown jasmine rice
  • ¾ tsp. salt
  • 1 14-oz. pkg. firm tofu, drained and cut into 12 slices
  • ½ cup finely chopped green onions, divided
  • 2 tsp. toasted sesame seeds
  • 1 tsp. toasted sesame oil
  1. To make Mango-Teriyaki Sauce: Purée mango and ginger in food processor until smooth. Strain 1/2 cup purée into saucepan; reserve remaining purée for another use. Whisk in mirin, soy sauce, sake, sugar, and 2 Tbs. water. Bring to a simmer over medium heat, stirring constantly. Remove from heat.
  2. Combine rice, salt, and 2 cups water in saucepan. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and cook 25 minutes. Let stand, covered, 15 minutes.
  3. Coat tofu slices with Mango-Teriyaki Sauce. Heat grill or grill pan over medium-high heat. Spray with cooking spray. Grill tofu 3 minutes. Flip, and brush with more Mango-Teriyaki Sauce. Grill 2 minutes more.
  4. Stir 1/3 cup green onions, sesame seeds, and sesame oil into rice. Mound rice onto plates. Arrange tofu atop rice. Drizzle with remaining sauce. Sprinkle with remaining green onions, and serve.
June 2008

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