Mango and Avocado Salad

 

Ingredients

• 1 T balsamic vinegar
• 1 T lime juice
• 2 T olive oil
• 2 mangoes cubed
• 2 avocados, cubed
• 1/2 small red onion, diced
• Salt and pepper

Directions

1. In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

  

Mango Cucumber Rice Salad

Ingredients

• 1 1/2 C rice blend
• 1/4 C quinoa
• finely grated zest and juice of one lime
• 2 T oil
• 1 tsp sugar
• pepper
• 1 C chopped mango
• 1 cucumber, peeled, seeded, and diced
• 1 red jalapeño, seeded and thinly sliced
• 2 scallions, thinly sliced
• 1/2 C chopped fresh cilantro
• 1/2 C chopped salted roasted peanuts

Directions

1. Cook the rice and quinoa.
2. Drain the grains and rinse under cold water until cool; shake off the excess water.
3. Whisk the lime juice and zest, oil, sugar, 1 tsp salt, and pepper to taste.
4. Add the rice, mango, cucumber, jalapeño, scallions, cilantro, and peanuts and stir to combine.  Season with salt.

Mango Habanero Salsa

 Ingredients

• 1 garlic clove
• salt
• 1/4 C chopped fresh cilantro
• 2 T olive oil
• 2 ripe mangoes, peeled and diced
• 4 scallions, thinly sliced
• 1 habanero Chile, stemmed, seeded, and finely chopped
• juice of 2 limes
• tortilla chips, for serving

Directions

Finely chop the garlic, sprinkle with 1 1/4 t salt, and mash into a coarse paste.  Mix the garlic paste with cilantro, oil, mango, scallions, habanero and lime juice.

Set aside for at least 15 minutes to allow the flavors to meld.  Season with additional salt and serve with tortilla chips for scooping.

Crispy Tofu

 

Ingredients. I made this on June 9, 2022.  Excellent!  I'll make it again!

• One block firm tofu, drained
• 2 T shoyu
• Juice of one lime
• 2 tsps honey
• 2 scallions (green onions)
• 1/2 tsp sriracha

• 1/2 C panko
• 2 T sesame seeds
• 1 T cornstarch
• 1 tsp garlic salt
• 1 tsp onion powder
• Salt and pepper
• 3 T olive oil

Directions

1. Wrap tofu in a clean dish towel and place on top of a wire rack set inside a rimmed backing sheet.  Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible.  Unwrap and slice lengthwise into 1/2" thick by 1 1/2" wide planks.
2. Whisk the shoyu, lime juice, honey, green onions and sriracha together in a small bowl and set aside.  Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 tsp salt and a few grinds of pepper in a pie dish or shallow bowl.  Press the tofu planks into the panko mixture to coat on all sides.
3. Heat the olive oil in a large skillet over medium-high heat.  Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes.
4. Flip the tofu with a spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more.  Transfer to a platter.
5. Reduce heat to low and add the shoyu mixture to the pan.  Cook until bubbling and slightly thicker, 1 to 2 minutes.  Pour the sauce over the tofu and sprinkle with the green onions.  

My husband, Gerald, is a gardener!  I used his first onion (and stalks) to make this crispy tofu!