Spicy Tofu Mango Breakfast

This one by Shanti Ellis combines two of my favorite things, asparagus and mango… the availability of fresh mango from the farm up the road from my old home in Southern California is one thing I miss like crazy

Spicy Tofu Mango Breakfast

1/4 block of extra firm tofu
3/4 cup diced mango (pineapple works well as a substitute rather than mango)
4 – 5 spears of asparagus
Sriracha!  (Or other hot sauce)
black sesame seeds (optional)
olive oil or dark sesame oil
1 slice of toast

Dice tofu and add to the oil in a large skillet.  Allow it to cook without stirring too much so that you get a little bit of a crunchy edge on the tofu cubes.

Add mango after the tofu has cooked for about 5 minutes (or after about 2 minutes if you’re using frozen mango).

Add asparagus about 2 minutes after the mango and put Sriracha, to taste, directly in the pan.  Careful not to use too much since, if you do, it will feel like someone maced you!  If you want it spicier, add more hot sauce once it’s on your plate.

Cook until asparagus is bright green.  Then serve with toast.

Done!  : )


One response to this post.

  1. Posted by Shanti Ellis on February 21, 2012 at 9:09 pm

    I think there are also some sliced green onions in this.


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