Vegan(Veggie Life)Pan-Fried Tofu with Mango Chutney

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* Exported from MasterCook *

 

Pan-Fried Tofu with Mango Chutney

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Sauces and Toppings Side Dishes

 

 

Amount Measure Ingredient -- Preparation Method

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Chutney:

1/4 cup vinegar

1/4 cup brown sugar

2 teaspoons ground ginger

1 cup diced mango or peach

1 cinnamon stick, or 1/4 teaspoon ground

1/4 teaspoon to 1/2 teaspoon cayenne pepper

2 teaspoons fresh lime juice

1/2 pound tender greens, such as spinach or mustard

greens

14 ounces extra-firm tofu, drained, cut lengthwise

into 4 slices

1 tablespoon olive oil

 

In a small saucepan, combine vinegar, brown sugar, and ginger. Cook over medium

heat, stirring frequently, for 3 minutes. Add mango or peach, cinnamon, cayenne

pepper, and lime juice. Bring mixture to a boil. Reduce heat and simmer,

uncovered, until chutney is slightly thickened, about 20 minutes. Remove

cinnamon stick, if using, and discard. Set chutney aside. (Extra chutney can

be covered and refrigerated for up to one week.)

 

In a large pot with a steamer insert, steam greens over boiling water for 1

minute, or until just wilted. Rinse with cold water and press gently to remove

excess water. Chop greens coarsely and set aside.

 

In a large nonstick skillet over medium-high heat, saute tofu slices in oil

until golden on both sides, about 3 minutes per side. Drain slices on paper

towels, then arrange on a serving platter.

 

Using 2 spoons, form greens into 4 small oval mounds. Top each tofu slice with

a mound of greens. Spoon chutney over top. Serve at room temperature.

 

Description:

" Vegan "

Source:

" Veggie Life, Spring, 2001, 36 "

 

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Per Serving (excluding unknown items): 70 Calories; 3g Fat (42.0% calories from

fat); trace Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 4mg

Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0