Mango-Ginger Turbot with Tofu Pad Thai

Pad Thai! Who doesn't love pad thai? It's delicious - full of noodles, egg, peanut... it's simple yet delightful. Unfortunately, it's also often full of calories and a vast over-abundance of salt. This recipe cuts back heavily on the msg and trims back the calories while still producing a delicious final product. I used tofu in mine, but feel free to substitute shrimp if you prefer. This is easily a full meal in and of itself, so there is no need to cook anything else, but I did prepare some fish to go along with it.

In my case, I sauteed some fresh Turbot, one of my favorite white fishes, and served it smothered in a delicious, chunky mango and ginger sauce. The fresh mango and ginger is light and bursting with flavor. Their asian influences also paired well with the pad thai, although these are not necessarily dishes you would normally see paired together. Keep any leftover sauce you have and put it on a sandwich or over your favorite protein the following nights.

Difficulty: medium
Cost: $15.71
Time: 1 hr



Mango-Ginger Turbot
Time: 30 min

Ingredients:
4 tsp olive oil
1 c red onion, finely diced
1 c mango, peeled and diced
1/2 c tomato, diced
2 tbsp fresh ginger, minced
3 garlic cloves, minced
1/4 c lime juice
1/8 c orange juice
1/8 c sherry
1.5 tbsp brown sugar
1.b tbsp white vinegar
1 lb Turbot
3/4 tsp black pepper

Heat a small pot over medium high heat. Add 2 tsp of olive oil, swirling to coat. When the oil is hot, add the onion. Saute for 7-8 minutes, stirring just often enough to keep from burning.

Then, add the mango, tomato, ginger, and garlic. Stir well to combine and then let it saute for 5 minutes.

Add the lime juice, orange juice, sherry, brown sugar, and white vinegar to the pot. Bring to a boil and then turn down the heat, cover, and simmer for 20-22 minutes. The sauce should thicken and reduce a bit.

While the sauce is simmering, heat a pan over medium high heat. Add the other 2 tsp of olive oil, swirling to coat. When the oil is hot, add the Turbot fillet. Sprinkle it evenly with the black pepper. Cook for 5-6 minutes, then flip and cook on the other side until it's done.

Pour the sauce over the fish before serving.

Tofu Pad Thai
Time: 1 hr (mostly tofu sitting time)

Ingredients:
1 package low-fat extra-firm tofu
1 tbsp corn starch
8 oz flat uncooked rice noodles
1/2 c ketchup (low salt if possible)
2 tbsp sugar
2 tbsp fish sauce
2 tbsp canola oil
2 large eggs
1 large egg white
2/3 c green onions, diced
3 tbsp fresh cilantro, diced
2 tbsp roasted, unsalted peanuts, chopped

First, you'll need to get the tofu prepared. Cut horizontally in half. Put several thick paper towels on a counter, and place the tofu on top. Put several more thick paper towels on top and then put a heavy book or some other object on top to push down. You can put the book on top of a cookie sheet to make sure it doesn't get damp at all. Let the tofu sit for 30-40 minutes. This will remove all of the moisture so it cooks correctly.

When the tofu is finished sitting, remove the books and discard the paper towels. Cut the tofu into 1/2" cubes. Then put it in a bowl with the corn starch and toss well until the tofu is evenly coated.

While this is all happening, follow the directions on the noodles to cook them, probably soaking them in hot water, and then drain them and keep them to the side.

You can also prepare the sauce while the tofu drains. In a small bowl, mix together the ketchup, sugar, and fish sauce. Stir well and set it aside for now. Also combine the eggs and egg white and lightly beat them. Keep them in their own bowl to the side.

You're now ready to move ahead with the pad thai! Heat a wok over medium high heat. Add 1 tbsp of olive oil to the pan, swirling to coat. When the oil is hot, add the tofu. Saute for 8-9 minutes, stirring just often enough to keep from sticking or burning. The tofu should be slightly crispy on the outside and browned.

Remove the tofu from the pan and set aside.

Heat 1 tsp of oil in the pan, again swirling to coat. When the oil is hot, add the lightly beaten eggs/egg white. Stir fry, stirring nearly constantly, for 1 minute. The egg should then be cooked - remove from the pan (you can put it with the tofu.)

Finally, heat the last 2 tsp of oil in the pan. Swirl to coat. When the oil is hot, add the noodles. Stir fry them for 3-4 minutes so they get a little softer yet slightly crispy on the outside. Then, add the sauce you already prepared. Stir well to combine evenly, cooking for 1 minute. Add the egg, tofu, and green onions. Stir for 1 minute to make sure everything is hot and well blended.

Remove the pad thai from the stove. Add the cilantro and stir it in. Sprinkle the peanuts over the top of the pad thai before serving.