I finally know that spring has arrived by the arrival of beautiful Mango all around Cleveland’s China town. Every year I celebrate by eating fresh mango, having it drip down my chin and hands…. But this year I have decided to go with a savory thai dish, but I will admit some of the mango did not survive the chopping process.
1 ripe mango – peeled and cubed
1 small pack of firm tofu – chopped
1 crown of broccoli – chopped
1/2 pack of mushroom – cleaned and chopped (I used shitake mushrooms)
1/2 cup coconut milk
1 medium onion – chopped
1 cube ginger – paste
2 cloves garlic – paste
2 green chillis – slit
few sprigs of basil – chopped
1/4 tspoon – cinnamon and clove powder
1 bay leaf
1 teaspoon soy sauce
1 teaspoon lemon juice
1/2 teaspoon sugar
1tablespoon olive oil
salt and fresh black pepper to taste
Saute the tofu pieces until they turn golden brown and set aside.
Saute the rest of the oil with bay leaf, basil leaves, green chillis, ginger and garlic paste for a couple of minutes until fragrant.
Add the onion and stir fry till it turns translucent.
Add the broccoli and mushrooms and saute it together for a few minutes.
Add the mango pieces and cook on a low flame till the pieces turn tender.
Add coconut milk, soy sauce, lemon juice, sugar, salt and pepper and cook on low for for 5 -6 minutes.
Add the cooked tofu and cook for another 7-8 minutes till they all mix together.
Garnish with fresh basil and serve with rice.