I wanted to make a mango and coconut salad, but I actually don’t like coconuts and when I read the recipe, it wanted salted peanuts and red rice and… Well. Reinvention!
Prep your tofu! Cut the package open and drain it. Wrap it in paper towels and press/pat it dry.
1.5 cups of Jasmin or Basmati rice, with basil, goes in the rice cooker.
While that’s going, chop up 3/4ths of a cup of shallots or pearl onions. Get them in the pan to cook with some salt and olive oil. Next chop up a red bell pepper into thin stripes. Stir that into your pan and go back to the tofu. Slice the tofu up into 1/2 inch squares. About a penny size. Toss them into that pan and sprinkle with salt (again, yeah) and chile flakes. Cook that for about 15 minutes, or until the tofu looks done.
While it’s cooking, get the mango! From Mango.org:
Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4″ from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the “cheeks.” What’s left in the middle is mostly the mango seed.
Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.
Here’s where you can choose your favorite method. Either “Slice and Scoop”—scoop the mango slices out of the mango skin using a large spoon—or “Inside Out”—turn the scored mango cheek inside out by pushing the skin up from underneath, and scrape the mango chunks off of the skin with a knife or spoon.
They even have a video. It’s awesome. I’m really bad at it.
Put the mango in a serving bowl with the zest and juice of one lemon. I also segmented my lemon because my wife loves that part.
When the rice is done, mix it all up in that bowl and toss in the tofu etc from your pan. Let it cool a little and then pat yourself on the back because dinner is prepared!