Week 10 - Red Onion, Cucumber, Jalapeño Pepper

So today I made one of the best meals I've made in a long time.  Though it is unlikely we will see mango in our CSA shares, I had to buy some at Whole Foods because it does go quite nicely with some of the items we have received lately - namely cucumber, jalapeño pepper, and red onion.  You will impress your friends with the gourmet taste of this meal! 

The key for this meal of course is the hot summer night, the sound of the crickets on the patio, and the sweet taste of the mango tempered by the red onion and jalapeno.  To make this meal complete just bake some sweet potatoes and voila!  You have yourself a meal better than any restaurant!

Teriyaki Tofu with Mango Salsa 

Top to bottom: cilantro, cucumber, mango, lime, red onion, jalapeño

For the Tofu:

2 lb extra firm tofu
1/4 cup + 1 tsp. soy sauce
1-2 Tbs. minced ginger
2 Tbs. dry sherry
2 Tbs. white wine vinegar
2 garlic cloves, minced
1/4 tsp. salt

For the Mango Salsa:

1 mango, peeled and diced
1/2 cup peeled and diced cucumber
1 Tbs. finely chopped jalapeno pepper (about a 1 inch piece, seeds removed)
1 Tbs. lime juice
1/3 cup roughly chopped cilantro leaves

Slice tofu into 12 equal pieces and place in a 9x11 inch baking dish.  Combine all remaining ingredients - soy sauce through salt.  Pour this marinade over the tofu pieces and marinate at least 30 minutes, turning once during this time.  

While the tofu marinates, prepare the mango salsa:  combine the mango, cucumber, jalapeño, red onion, lime juice and cilantro and mix well.  Set aside.

Preheat oven to 400.  When tofu has marinated bake in oven for 25 minutes turning once during cooking time and spooning marinade over slices.  Place three slices of tofu on each of four plates and top each with 1/2 cup mango salsa.  Serve at once.  Serves 4.