While flipping through a Rachael Ray magazine a few weeks ago, I saw this recipe. I’m not usually a huge fan of her recipes, but this one looked great. It called for chicken, but it’s been too hot lately–I haven’t been in the mood for meat. It turned out GREAT. I had some friends over for dinner and they loved it. I served it with corn risotto and a light rose wine–a perfect pairing. My adaptation below:
Coconut tofu, mango and Black beans
1-2 tbsp olive or coconut oil
1 package extra firm tofu, cubed
2 tsp ground coriander
1/2 cup vegetable broth
1 cup coconut milk [you can use light coconut milk]
1 mango, peeled and cut into ½ -inch pieces
Salt and pepper
1 c dry black beans [you can substitute two cans of black beans]
2 Tbsp fresh lime juice
1/4 cup chopped mint
If using dry black beans: the night before (or morning of), put the dry beans in 2 cups of water. Let sit for at least 8 hours. Strain beans and rinse them, discarding the soaking water. Add beans to 2-3 cups water; bring to a boil. Simmer for 30-40 minutes until they’re the consistency you like
For the mango & tofu: Heat a large skillet. Once hot, add oil. Once it’s heated, add tofu and coriander. Saute for 3-4 minutes until light golden on each side. Add the vegetable broth and simmer for 3-4 minutes. Add the coconut juice and simmer for about 4 minutes, until reduced to about half. Add the mango until warmed through, 1-2 minutes. Salt and pepper to taste.
Spoon the black beans onto a place. Squeeze lime juice on them and sprinkle with mint. Spoon tofu, mango, and sauce over the beans — and enjoy!
Update: This was even better the next day! I decided to heat everything separately but serve them sort of mixed together… I really enjoyed it.