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 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.