Mango and Lychee Tofu Stir-Fry
1/2 package (12 ounces) firm tofu, triangular cut
sesame oil, as needed
1/2 medium yellow onion, sliced
1 medium carrot, sliced
1/3 cup red and yellow bell peppers, sliced
2 cloves garlic, minced
2 tablespoons ginger, minced
1/3 cup shiitake mushrooms, sliced
1/4 cup baby corn
1/3 cup cherry tomatoes, halved
1/2 can (14 ounces) mango pieces, drained and juice reserved
4 canned lychees, sliced (reserve juice)
salt, to taste Sauce:
1 tablespoon rice vinegar
3 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon vegetarian fish sauce
1 teaspoon lime juice
1 teaspoon lychee juice (from can)
1 teaspoon mango juice (from can)
1 teaspoon red pepper flakes
1. In a wok, fry the tofu on both sides until golden in some sesame oil. Set aside. Add more oil and fry the onions until translucent.
2. Add the rest of the veggies and stir fry ingredients, and cook until tender. Toss in the tofu.
3. In a bowl, mix the sauce ingredients. Add sauce to the vegetables and cook until reduced by half.
Top with parsley and sliced green onion and serve with rice.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2012/04/mango-lychee-tofu-stir-fry.html