Hi Friends!  Do you have today off work or school because it’s a legal holiday here?  I hope you have it off and that your weekend was relaxing, wonderful, and awesome!  Scott had to get back to work today so Skylar and I went to the gym, ran some errands, and I dreamt up some new recipes!

Did you go see any fireworks last night?  At 9pm, I stepped out onto my balcony (we have a 4 story house with a master bedroom 4th floor balcony so the view is pretty nice) and I saw 3 shows going on simulataneously.

I realize the picture is not too hot but left, middle, center, you can see the red, white, red on the horizon line.
Skyline view of fireworks
And then Blue, White, Blue
Firework just going off in the distance

The show in the middle was sure exploding a lot of money into the air was the best show.

Large firework going off in the distance
White large firework going off in distance

Recently TofuXpress Sent me a Tofu Press.  I have been wanting one of these, forever.  

TofuXpress Tofu Press
Box of TofuXpress Tofu Press
TofuXpress website information

Place your Tofu in the box, apply pressure with the lid/spring and lock in place….

Tofu in box of press
Lid on top of box with tofu
Lid pressing down on tofu in box
 …And in just 30 seconds watch the water come out!
Water being removed by Tofu Press

I love this gadget after only my first use because it produced Firm, Dense, wonderful Tofu!   I hate mushy tofu!  And I have since made another batch of tofu and it was just as good the second time around!  I’m joining the ranks of Anna, Janetha, Mama Pea, and others, I am a total believer in the TofuXpress!

I figured I needed to come up with a stellar recipe to do justice to my new gadget.  Previously, I’ve made Sesame Ginger Maple Tofu and that is really tasty but I wanted to come up with something new!

Sesame Ginger Maple Tofu stacked in container
Close up of Sesame Ginger Maple Tofu

I think this new recipe holds its own, especially since Skylar snarfed down nearly the entire batch in a siting!


Mango Ginger Maple Tofu
1/4 C Mango Chutney (if you don’t have this, use any kind of mango or orange preserves, i.e. jam/jelly, or use fresh fruit that’s so abundant right now like nectarines/peaches/mangoes and dice/mash into 1/4 c worth)
1/4 C Maple or Agave
1 to 2 Tbsp Apple Cider Vinegar (or Orange Juice)
1 Tsp Ground Ginger

1 to 2 Tbsp EVOO
Pinch of Cayenne
Pinch of Chili Powder


Ingredients for Mango Ginger Maple Tofu in large silver bowl
Jar of Mango Ginger Chutney
If you don’t have this, use any kind of mango or orange preserves, i.e. jam/jelly, or use fresh fruit that’s so abundant right now like nectarines/peaches/mangoes and dice/mash into 1/4 c worth
Fresh fruit on countertop

Stir to Combine

Ingredients being stirred with spoon

Slice the Tofu.  I prefer to slice mine thinner because I like dense, well-cooked tofu.  I do not like it mushy, I like it dense.  Thinner slices helps me achieve the texture I prefer.

Slices of tofu
I got 18 Slices from 1 Block of Extra Firm Tofu

Allow to Marinade for 15 minutes to Overnight.  I was anxious so did about 20 minutes.

Tofu added to the Mango Ginger Maple glaze

Place Tofu on a Non Stick and/or Sprayed Cookie Sheet

Mango Ginger Maple Tofu next to baking sheet
Mango Ginger Maple Tofu spread out in even rows on baking sheet

Bake at 450F for 15-18 Minutes.  Watch it based on your oven and desired “done” level.  Flip Over and Bake for another 3 to 8 Minutes, or to your desired level.  The second side will cook Fast.  Watch it.   If you don’t like well-done tofu, then reduce the cooking time but I cannot stand mushy tofu.

Baked Mango Ginger Maple Tofu on baking sheet
Close up of Mango Ginger Maple Tofu
Spatula holding up a slice of Mango Ginger Maple Tofu
Close up of Mango Ginger Maple Tofu on spatula

You can make this ahead of time and store in the Fridge in a Container for a few days.  I have to cook ahead of time based on our schedule and a child rather than making dinner from start to finish when everyone’s hungry and it’s late.

Stacked baked tofu in clear container
Close up of baked tofu in container
Stacked Mango Ginger Maple Tofu in clear container
Overhead of Mango Ginger Maple Tofu
Skylar went to town on these for Lunch!!!
Young girl eating one slice of tofu
She’s trying to comprehend why we cannot eat 450F degree tofu immediately out of the oven.  We must wait for them to cool.  Blow on it.  Or just stare at it.
Young girl sitting at table eating
Almost burning her mouth
Young girl smiling and eating tofu
This face says it all:  She ate the entire container except for 2 strips I took for myself and 3 strips that I held onto for Scott to try for dinner.   He also said it was great.  And trust me, he’s not a “Tofu Guy”. 
Close up of stacked Mango Ginger Maple Tofu
Close up of slice of tofu in container
 I will definitely be making Mango Ginger Maple Tofu Again Soon!

Dessert is Raw Vegan Dark Chocolate Fudge Balls

Raw Vegan Dark Chocolate Fudge BallsClose up of one Raw Vegan Dark Chocolate Fudge Ball


Do you like tofu?  Do you make it at home?  If so, feel free to leave a link to your favorite way to prepare it.
I went for 5+ years without making it.  Just recently I started making it again but with my food allergies, I can only eat a modest amount of edamame and tofu but I don’t go overboard with them or I have food allergy symptomsUgh.   Another reason I never liked to make tofu at home is that I couldn’t get the dense, thick, Whole Foods tofu perfection down pat.  The TofuXpress has helped me come as close to WF’s tofu as I have ever been!

Did you see any fireworks over the weekend?
I didn’t go out in search of any, but was able to see a show from my 4th floor balcony as I mentioned.



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