Thai Mango Tofu

INGREDIENTS  

Mango sauce:
 3 fresh ripe ataulfo mangos or 2 of a larger type of mango, fruit scooped out (or use canned mango)
1/2 tsp crushed red pepper flakes
1 Tbsp apple cider vinegar
1.5 Tbsp tamari
2 Tbsp vegetable broth
Juice of 1/2 lime or 1 Tbsp lime juice
1 Tbsp brown sugar
1 thumb-size piece fresh ginger, peeled and sliced
3 cloves garlic
1/4 tsp turmeric
Zest of 1 lime

Tofu dish:
1 bell pepper, any colour, chopped
3 to 4 Tbsp coconut milk (optional)
2 blocks of extra firm tofu, cubed
1 fresh ripe mango, cut into chunks (optional)
1/4 to 1/2 cup fresh cilantro (optional)

DIRECTIONS

Place all the "mango sauce" ingredients in a food processor or blender. Process well, until more or less smooth. Taste-test the sauce. Add more sugar if you find the sauce too sour, more red pepper flakes if not spicy enough, more broth if not salty enough, and more lime juice if too sweet or salty. Set aside.

In a wok or sauce pan over medium-high heat, add the mango sauce and the bell pepper. Bring to a gentle boil, then reduce to a simmer (medium to low heat). If sauce becomes too thick, add 3 to 4 tablespoons of coconut milk or water. Simmer for 3 to 4 minutes, or until pepper has softened slightly but still retains some crispness.

Add the tofu cubes and gently stir to cover them with sauce. Add the additional chunks of mango if using. Simmer briefly, just until everything is hot. Serve over jasmine rice, sprinkled with fresh cilantro if desired.