Here’s a delicious, colorful recipe from our very own Hodo head chef. This dish combines creamy, cool mango with hot and spicy chiles, onions and ginger. It’s refreshing, with a kick!
3/4 Cup Red Peppers, cut into ½” pieces
½ Cup Celery, cut into 1/2’” pieces
¾ Cup Red Onion, finely diced
3 tsp Fresh ginger, peeled and minced
3 tsp Garlic, peeled and minced
½ cup Asparagus, cut into 1” pieces
1 cup Red Bhutanese Rice
3 Cups Water
2 Cups Braised Tofu
3 tsp. Green Onion, cut in thin rounds
3 tsp Cilantro, chopped
½ tsp Chile flakes
1 Cup Fresh mango, cut into ½” cubes
1/3 Cup Tamari
2 tsp Sesame Oil
2 tsp Soybean Oil
Cook the rice:
Combine 3 cups of water and red rice in a pot. Bring to a boil and then turn heat down to a simmer. Once all water is absorbed, and rice is fluffy, turn off heat.
Chop all veggies and tofu. Set aside veggies, tofu and rice.
In a wok over medium high heat, add 1 tsp soybean oil. Add red peppers, celery, red onion, ginger, garlic and asparagus. Cook 3-5 minutes.
Add tofu and cook 2 minutes more. Set aside in another bowl.
Add the rest of the soybean oil to the empty pan and brown the rice. Add tamari, green onion, cilantro and chile flakes. Combine cooked veggies, rice and mango.