4
Feb 5, 2008 - Mango BBQ tofu
before:
after:
Last 5 posts by clamoring
- Feb 26, oscilloscope waves - February 27th, 2008
- Feb 25, 2008 - Copper thing - February 26th, 2008
- Feb 24, 2008 - banana splits - February 24th, 2008
- Feb 23 - photo - February 23rd, 2008
- Feb 21, 2008 - Glow stick painting - February 22nd, 2008
LOVE the beaker! -Dr. bug
wowwww….that looks SO good
you’re food looks good even before it’s been cooked- that’s talent..
That looks soooo good.
Thanks amberkee! The before shot took me about half an hour to set up!
Thanks Dr. Bug, all of my drinking glasses are lab ware. Usually I drink wine from an Erlenmeyer flask but the taller wine glass looked better in the pic.
holy awesome. give it!
1 T. peanut oil
1 small yellow onion, diced
6 cloves of garlic (original recipe called for 2!!!)
2 mangoes (original recipe called for 6-8 apricots but they’re out of season) pitted & sliced about 1/2″ thick
1/2 C. vegetable stock
1 T. ginger (original recipe called for 1/4 tsp.
1/4 tsp. ground coriander
several pinches ground black pepper
1/4 C. molasses
2 T. tomato paste
3 T. soy sauce
1 tsp. liquid smoke
In a small saucepan over medium heat, saute the onion in oil for 7 - 10 minutes, until browned. Add garlic, saute for 2 more minutes. Add stock to deglaze. Add apricots, black pepper, ginger, and coriander. Cover and bring to a boil. Once boiling, lower heat to medium low and let cook for about 10 minutes, until the apricots are mushy.
Uncover and add the remaining ingredients. Cook for about 10 more minutes, stirring often and mashing the apricot as you stir. Taste the sauce and adjust sweetness if necessary.
Remove from the heat and let cool until it’s not steaming, stirring occasionally to speed up the cooling. Transfer to a blender or food processor and puree until completely smooth.
*Note - I think I could have blended mine a lot more. The texture was slightly thicker than I wanted.
Recipe from Veganomicon, Isa Chandra Moskowitz & Terry Hope Romero.