If anything, this sauce is suitable for the middle of the last winter's bitterness and coldness. Mango brings a wonderful summery feel to the spicy and creamy rich peanut butter sauce. Their combination is, in a word, delicious!
The recipe is a variation From Half-Baked Harvest Chicken Gravy. I changed the recipe to vegan and at the same time made the instructions easier and more straightforward to prepare. All ingredients are boiled in the same pot. The recipe is ready in half an hour, so the rice should be ready at the same time as the sauce.
The recipe is spicy but not very hot, so it is suitable for the whole family. If you want more heat, double the amount of Harissa paste.
Fresh vs dried herbs
I used dried spices for practical reasons, because I didn't remember to buy fresh ones. You can replace all of them with fresh herbs, but the sauce will also be wonderful with dry spices. I've used fresh herbs in the recipe before, and I think the end result tastes exactly the same anyway - good!
A substitute for harissa paste
If Harissa is hard to find, you can replace it with red or green Thai curry paste.
Making the sauce
Put the tofu to be pressed either in a tofu press or between two plates (and something heavy on top as weight). If you are in a hurry, you can skip pressing and simply dry the tofu with paper towels. Absorb the excess liquid into the paper by pressing the tofu evenly on each side with a dry paper towel. Always turn the paper dry side out.
Cut the pressed/dried tofu into cubes, and fry them in a pan in oil until they brown nicely. Add the Harissa paste and spices, and fry for another couple of minutes. Add more oil if the tofu tends to stick to the pan.
Add the rest of the ingredients and simmer the sauce for about 10 minutes.
Can the sauce be prepared the day before?
Really can! The sauce is even richer the next day, when the flavors have been properly absorbed into the tofu.Tulosta
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