Mango Habanero Sauce:
🔹 Juice of 2 or 3 limes added with a tsp of lime zest
🔹 1/2 cup water
🔹 Salt to taste
🔹 1 medium sized carrot, roughly chopped
🔹 1 tbsp grated ginger
🔹 1 garlic cloves
🔹 1/4 cup rice vinegar
🔹 1 ripe mangos* (about 1 cup chopped)
🔹 2 habaneros
🔹 2 tbsp maple
🔹 1.5 tbsp Cornstarch
🔹 1 block of super firm tofu
🔹 1 tbsp avocado oil
🔹 A generous pinch of salt
▶️ Add all ingredients for the sauce except lime juice to a blender, and blend until smooth.
Bring sauce to a boil while whisking continuously until it thickens. Simmer for 15 minutes. Add lime juice at the end, and season to taste with salt. Refrigerate in a clean glass jar.
▶️ Cut tofu in half, and pat away any moisture with a clean kitchen towel. Cut the 2 pieces into bite-sized cubes, season them with salt, and dust with cornstarch until evenly coated. I use a small sieve for that, but you can also dip the pieces in cornstarch and shake off any excess powder.
▶️ Brush a cast iron skillet with avocado oil, bring it to medium heat, and fry tofu pieces from all sides until golden. Flip them around after 2-3 minutes on each side.
▶️ Toss them with the mango habanero sauce (I used a little more than 1/2 a cup), and let everything cook on low heat for 5-10 minutes until every piece is evenly coated and lightly caramelized.