How can I do?Marinade:
In a bowl, mix rapadura the vanilla extract, water, soy sauce and sugar. Mix well, and the mixture in a resealable plastic bag.
Cut the tofu into 4-6 slices, and slide it into the plastic bag. Marinate in the refrigerator for at least 2 hours, it is the best in the night before to do.
Remove the mango slices a few hours earlier than frozen. Peel and cut the peaches (and Mango) diced and set aside.
In a pot of water, vinegar, vanilla sugar, ginger and garlic combine. Bring to a boil, then reduce the heat. Cook 1 minute, stirring, then add the diced fruit. Mix well and simmer over low heat, covered for 25 minutes, be sure to stir occasionally.
If after the specified time preparation still seems very fluid continue to simmer, uncovered this time. Pour into a glass with a lid and cold.
Oil a grill pan with paper towels. Cook the marinated tofu slices 1 minute on each side, just long enough to have beautiful prints grill. Remove from heat and place 2 or 3 slices (depending on the total number of wafers made at the beginning) on each plate. Serve with mango chutney / fishing.
- 150g firm tofu
- 1 teaspoon vanilla extract
- 1 heaping tablespoon sugar coffee rapadura
- 4 tablespoons water
- 2 tablespoons soy sauce chutney:
- 125 gr Mango
- 205 gr white peaches (fresh if possible)
- 1 heaped teaspoon freshly grated ginger (7.8 gr)
- 1 tsp finely chopped garlic
- 2 tablespoons vanilla sugar
- 6 tablespoons water
- 1 tablespoon balsamic vinegar white
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