I’m sure I’m not the only one who has days where you don’t feel like going to the store, and you have a pretty odd assortment of foods in the fridge, but are determined to make something yummy for dinner. This recipe was born out of a day like that. I had a seemingly mismatched assortment of produce, but they all made perfect sense in a fried rice dish.
It turns out that mango is a pretty good addition to a stir fry. Years ago, when I was volunteering at my Dad’s company, we would go to this amazing Thai restaurant near his office and I would always order their Mango with Crispy Noodles—they were caramelized with some sort of syrup and it was like half dessert/half dinner! Mango is a great way to shake things up from the “more traditional” pineapple often found in fried rice dishes.
I am really loving this simple tofu marinade for everyday dinners—we’re making it pretty regularly now. It is so easy, only takes a half hour to marinate, and my kids devour baked tofu (trying to break my habit of frying it all of the time!)! I really like the Better Than Bouillon brand, especially the No Chicken flavor. You could also use dry boullion cubes. Don’t substitute liquid veggie stock though because your marinade will be too watered down.
A note about stir frying: When making any kind of stir fry, it is important to prepare your ingredients before you even turn on the heat. You can not be chopping your veggies while another is cooking. You will just get a big pot of mushy veggies. I prep all of the veggies and line them up in a big baking pan so that I can just scoop them out one at a time as I cook.
Hope you enjoy this easy mid week meal. We’ve had it three times now, and the second two times were both at Irving’s insistence. He would like to note that the ginger is not an optional ingredient, it’s his favorite part!
If you get a chance to try this, please post a picture to your favorite social media platform and tag #frieddandelions. I love to see your creations!
Mango Fried Rice
1/4 c bragg’s aminos (or soy sauce or coconut aminos)
3 T maple syrup
2 t Better Than Bouillon paste (or other veggie bullion, not stock)
2 T rice wine vinegar
2 boxes firm tofu
2 mangoes, cubed
3 c red cabbage, shredded/sliced thinly
1 inch ginger, grated or minced very finely
3 garlic cloves, minced finely
2 large carrots (1 1/2 c), shredded
5 scallions (1/4 c), sliced thinly
1/4 c cilantro, chopped
1 T neutral oil (I use avocado)
2 c uncooked rice, prepared according to package instructions (I like using sushi rice)
Press 2 blocks of tofu, either wrapping in a towel and placing in between plates, or pressing in a tofu press. Dice into small cubes and place in a dish (I use an 8×8 square baking dish that is about 2 inches deep). Mix up the marinade ingredients and pour over top of the tofu. Let sit for at least 30 minutes, but longer is ok.
Once the tofu has marinaded, transfer the tofu to a parchment lined baking pan (I use a big jelly roll pan). Reserve the marinade (don’t pour it onto the pan with the tofu). Bake the tofu for 30-45 minutes at 400*. Set aside.
While the tofu is baking, prepare the rice (if you haven’t already) and prep all of the veggies. Stir fries go so quickly, so it is essential to prep everything before you start!
Heat your wok over high heat for 1 minute. Add the oil and let it warm up (this is quick!). Add in the cabbage and toss around with some tongs for a minute. Make a little nest in the center and add the ginger and garlic. Stir quickly so that it doesn’t burn and mix it in with the cabbage. Add the carrots and mangoes and stir again. Add the green onions and stir. Add the rice and mix well with a wooden spoon to incorporate the veggies. Pour the reserved marinade over the rice and stir well. Add the tofu and cilantro and give it one more mix to incorporate everything. Remove from the heat and serve!