I prepared this dish for my whole food, plant-based basics class. It was a hit, and I promised to share the recipe. It makes a great salad as well as an entrée.
What’s In It…
- 1 16-oz block of House Foods® firm tofu
- 1 8-oz. package of House Foods® Traditional Shirataki (clear noodles)
- 2 sweet onions (Maui or Vidalia), thinly sliced
- 2 cups frozen organic yellow corn OR kernels off the cob
- 1/2 cup Pacific® Low-Sodium Vegetable Stock
- 2 tablespoons natural soy sauce (San -J® Tamari Lite, 50% Less Sodium)
- 2 mangoes, peeled and cubed
- 1 bunch cilantro, washed, leaves pinched off
- GARNISH: fresh mint and roasted black sesame seeds
Marinade:
- 1/4 cup toasted sesame oil
- 1 teaspoon fennel seed
- 1/2 teaspoon kosher salt
- 1 teaspoon red chili paste (more to taste)
- 2 tablespoons organic honey
- 1/4 cup freshly squeezed lime juice (about 2-3 limes)
- 1/4 to 1/2 teaspoon freshly ground black pepper
How It’s Made…
- Preheat oven to 450°F.
- Lay tofu on a plate to drain excess water.
- Whisk all the marinade ingredients together in a small bowl.
- Drain tofu and cut into 1/2-inch cubes.
- Add tofu to marinade and thoroughly coat each one.
- Place tofu in a small baking dish. Be sure the baking dish is not too big. The tofu needs to fit tightly together and sit in the marinade.
- Bake tofu in the hot oven for 20 minutes. Turn after 10 minutes.
- Prepare the shirataki as directed on package. (Rinse, boil for 2-3 minutes, and rinse/drain.)
- Simmer the onions until tender and corn is bright yellow in the vegetable stock in a large sauté pan or pot.
- Add soy sauce, mango, and tofu + marinade. Stir gently to not break tofu.
- Add shirataki and stir until everything is throroughly mixed and coated. Cook for 2 more minutes.
- Just before serving, sprinkle in the cilantro leaves.
- Garnish with mint and sesame seeds.
Makes 6 servings.
Karen’s Fit Tip: You can eat this salad warm right off the stove, or cool in the refrigerator and eat cold. Makes a great meal the next day for lunch.
xo
