| Pan-fried Tofu with Mango-Ginger Salsa December, 2001 Serves 8 / This is a great dish for introducing tofu to those meat lovers. Mango-Ginger Salsa 1 ripe large mango, peeled, pitted and diced into 1/4-inch cubes 1 small red onion, about 1 cup, minced 1 tablespoon lemon juice 2 teaspoons fresh ginger, minced 2 teaspoons olive oil 1/4 cup chopped basil leaves Salt and pepper to taste Tofu 2 packages pre-baked tofu, flavor choice optional 3 tablespoons canola oil 2 garlic cloves, minced 1 green onion, minced 1. In a medium-size bowl, mix together the salsa ingredients. Cover and refrigerate. 2. Cut tofu into 8 thin, rectangular pieces. 3. Heat 1-1/2 tablespoons canola oil in a nonstick cooking pan over medium-high heat and swirl to coat pan. Add garlic and sauté until fragrant, about 30 seconds. 4. Line bottom of pan with tofu pieces. Pan-fry until golden brown. Add remaining 1-1/2 tablespoons canola oil, turn, and pan-fry other side, about 3 minutes each side. 5. Place pre-baked tofu on a serving plate. Top with Mango-Ginger Salsa and garnish with minced green onion. Calories 202,Fat 12,Perfat 54,Cholesterol 0,Carbo 10,Protein 14 |