Leftovers + Leftovers = Not Bad at All!

I was in a mood for a fast, quick snack after coming home, ravenous, from the farm.  I espied a container of diced fried tofu in one corner of the refrigerator.

Now, tofu is highly nutritious and is low fat - we all know that.  But it is also as boring as plain white bread.  What to do, what to do...

Then I saw a bowl of left over diced raw mangoes, which were tossed in a little bit of sugar and salt.  After  one day, the osmotic effect of the salt/sugar mixture drew out the juice of the raw mangoes. It was at that perfect stage - still crunchy, and oozing with that tart/sweet/salty juice.

I mixed the two together, and added some of the Tofu sauce (*).

The result:

The raw mangoes certainly added a bit of flair and flavor to the bland tofu - and the tofu sauce was able to offset its tartness nicely.  

Not bad, not bad at all.

(*) Tofu Sauce:

Mix soy sauce, chopped onions, garlic, a little rum, sugar, and scant black pepper in a saucepan.  Taste for balance of salt / sweet.  Put over low fire and simmer gently.  


Rescue the sauce with a splash of apple juice if it is too salty.  


Serve with fried tofu, cubed.