Mmm Chocolate

Once a year I make like 100 chocolate truffles. I spend an entire day on them and make them with different flavored booze and roll them in fancy toppings. They make great holiday gifts for people who kinda already have everything (aka parents and other adult relatives) and people you have no idea how to shop for.

My truffles, are of course, vegan. I use this recipe which works so well that every non-vegan in your life will be pleased with the results. In fact, an omnivore foodie friend of mine who is into candy making actually traded in her truffle recipe for this vegan version several years ago because she was so much happier with the flavor and texture of these truffles than any other recipe she'd ever tried.

Here's a picture of my creations:

Spicy Lemongrass Chicken and Broccoli

Adapted from "Simple, Tasty Vietnamese Cooking" in Food & Wine Magazine, Oct 2007

2 T soy sauce
6 garlic cloves, minced
1 1/2 T curry powder
2 1/2 T sugar
1 package soy chicken, diced (I used Morningstar Farms soy chicken strips)
3 T water
2 lemongrass stalks, minced
1 shallot, sliced
3 chilies, seeded and minced
2 cups broccoli florets, steamed to tender crisp texture
1 scallion, finely sliced
cooking spray



In a small bowl whisk together the soy sauce, garlic, curry and 1/2 Tbs sugar. Then add the soy chicken to the sauce and toss to coat.

In a small pan mix the rest of the sugar with 1 Tbs of water and cook over high heat until the sugar dissolves. Cook until a deep amber caramel forms. Rmove from heat and stir in the rest of the water. Set this mixture aside in a bowl.

Heat a wok over high heat and coat with cooking spray. Add the lemongrass, shallot, and chilies. Stirfry for about a minute. Add the chicken (with the marinade), broccoli and caramel mixture to the wok and cook until heated through.

Top the dish with the sliced scallions and serve over steamed basmati rice or rice noodles.

Baby, It's Cold Outside

So warm up with a steaming bowl of soup. Soup is one of my favorite winter meals. Here are a few I've tried lately and liked:

Rosemary Cauliflower Soup by La Tartine Gourmande

The great thing about this soup was that it was really rich and creamy without being heavy and filling. It's perfect comfort food without the calories. I did find the original recipe somewhat lacking in flavor so you'll want to raid your spice cabinet for additional flavor. I added garlic salt, onion powder, coriander and cumin.

Butternut Squash Soup with Caramelized Onions and Apples from Spa Flyer

This recipe had the perfect flavor profile. The butternut squash, onions and apples were ideal compliments to each other. We ended up using vanilla (soy) yogurt for garnish and found the slightly sweet vanilla flavor actually enhanced the flavor of the soup greatly.

Heirloom Tomato Soup by Two Yolks

It's tough to imagine why any one would ever eat soup from a can with recipes this simple and delicious around. This soup derives it's "creamy" consistency from rice. It was a great excuse to pull out our immersion blender so we can feel like Food Network cooks. We served this light soup with some roasted potatoes seasoned with fresh dill and topped with a vegan mayo/horseradish dip.


Chorizo and lentil soup by Seven Spoons

Who says you need veg recipes to make a vegetarian meal? We substituted vegetable stock, soy sausage and soy Parmesan for the chicken stock, sausage and Parmesan this soup recipe called for. The variety of ingredients made for a rich hearty flavor.

Ode to Eggplant

Whether you're looking for a quickie or a long romantic evening with Eggplant it's happy to accommodate. I can't say enough good things about this versatile and underrated veggie so here are a couple of things I've done with it lately that were delicious.

Inspired by Jaden's Steamy Kitchen, I halved some baby eggplants, brushed them with olive oil and roasted them at 375 F for 10 minutes. Then I put them under the broiler (set to high) for a couple of more minutes. I topped them with jarred Whole Foods brand artichoke bruschetta and fresh julienned basil. We had a quick tasty meal in less than fifteen minutes and it was colorful and well-presented to boot!


We also tried out Mario Batali's Eggplant Caponata recipe. This exotic rendition of caponata called for cinnamon and cocoa powder! The results were spicy, unique, and flavorful with just a hint of sweetness.

Thanksgiving Not-Vegan Style

We spent actual Thanksgiving at my parents' house. My mother shared the kitchen with me so we were able to make a few things for ourselves. They really made a special effort to offer food we could eat. This was, of course, appreciated. Actually, there was a lot more vegan food than Matt and I could ever have eaten between the two of us any way. The salad alone was so good I didn't really need anything else. I love a great salad!


"I've Died and Gone to Heaven" Salad with toasted almond slivers, olives, spinach, cucumbers, peppers, red onions, carrots and I forget what else. Yum!


The omnivore spread


Cherry and Clove Spiced Cranberries prepared by your's truly


Baked apples filled with stuffing that my mom made for me and Matt


French Vanilla Pumpkin Pie with a Ginger Praline Crust that I made for the family

Thanksgiving Vegan Style

Usually we have a giant dinner party at our house for Thanksgiving. We cook up a huge vegan feast and all of our (mostly vegetarian) friends come over and we stuff ourselves and get drunk and have a terrific time. This year our presence was, well, demanded at my parents' house so we had to have our annual Thanksgiving dinner party early. It was a great time, albeit a bit hectic. The power company has a habit of fucking with our electricity around this time of year and we had a 13 hour outage that started as soon as I began cutting veggies for our meal the night before and lasted until about 2 hours before our guests arrived. As a result, we had to borrow a friend's kitchen in order to make this dinner happen. This was tough since the friend is a bachelor and has a kitchen you'd imagine a bachelor would have. It's not just ill-equipped, it's small and sort of in the process of being rehabbed. We felt like we were trapped in some kind of horrible Top Chef challenge.

"Tonight on Top Chef the chefs are working in teams of two to prepare a dinner party for 12. They have 6 hours, no electricity and 8 square feet of space, stay tuned for the dramatic event."

The Menu:
- A Salad of Winter Greens with Roasted Beets, Crushed Hazelnuts and a Pomegranate Balsamic Reduction with White Truffle Oil (adapted from the Millenium Cookbook)
- Spinach Garlic and Chickpea Soup
- Garlic Mashed Potatoes (made by friends, don't have the recipe details)
- Cherry and Clove Spiced Cranberries
- Homemade Chestnut Stuffing (made by friends, don't have the recipe details)
- Soy and Seitan "Turkey" with mushroom gravy
- French Vanilla Pumpkin Pie with a Ginger Praline Crust
- Apple Crisp

I am not going to try to convince any omnivores reading this entry that vegan turkey is similar or comparable to real turkey. I've been a vegan since I was a kid so I wouldn't really have any basis for comparison any way. It's a good substitute if you don't eat meat and it is tasty but meat has just never appealed to me so a vegan version of it doesn't thrill me like an amazing salad or delectable pie. We make it out of tradition but I am not trying to sell anyone on the idea of it.

This year was the first year I ever made cranberries from scratch. I don't know what took me so long. The cherries and cloves with the cranberries were amazing!!! Matt wanted to eat it all himself. I doubled the sugar that the recipe I linked called for. That is my only suggested alteration, other than maybe doubling this recipe since it's really really good.

About the pie, I am going to level with you here, I am not a huge fan of pumpkin pie. It's always been my least favorite really. This changed when I happened upon this particular pumpkin pie recipe last year though. The original recipe came from Fine Cooking Magazine and was written by Abigail Johnson Dodge. Here is my vegan version though:

Pie Crust
1-1/4 C flour
1/2 Tbs sugar
1/4 tsp salt
1/4 c soy margarine
2 Tbs cold vegetable shortening
1 tsp fresh lemon juice
3 Tbs cold water

Praline
1/2 c dark brown sugar
1 Tbs soy margarine
1 Tbs finely chopped fresh ginger


Filling
1-2/3 c canned pumpkin puree
2/3 c dark brown sugar
4 tsp flour
1-1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp salt
6 Tbs cornstarch
3 Tbs soy milk
1 cup French Vanilla Silk Non-Dairy Creamer
1 tsp vanilla extract


Combine flour sugar and salt in a food processor, pulsing to combine. Add the bugger and shortening, pulsing until crumbs form. Tyrn the dough onto a work surface and shape into a disk. Wrap it in plastic and refrigerate for at least one hour or up to one day.

Roll the dough out and line a 9" pie pan with it. Chill in the freezer for 30 minutes then bake it in the oven at 425 degrees F for 10 minutes or until the crust's edge is golden brown.

For the praline: In a bowl mix the sugar, soy butter and fresh ginger until well blended. Cumble the praline evenly over the bottom. Bake until the sides of the crust are golden and the praline is bubbling -- about 12 minutes. Remove from the oven and reduce heat to 325 degrees F.

For the filling: In a bowl, whisk the pumpkin, brown sugar, flour, cinnamon, ground ginger, cloves, and salt until smooth. Add the remaining filling ingredients and whisk until blended. When the praline is hardened but still warm pour the filling into the crust.

Bake for about 45 minutes and then cool on a rack. Refrigerate over night before serving.


This is what a vegan Thanksgiving platter looks like


Our friends gathered around our dining room table


Fancy Salad


Dessert!

Tangerine Chicken with Honey Chipotle Glaze

Check out these grill marks, baby!



If you've got a hankering for sweet, tangy, and spicy barbecue type fare check out this recipe from Bon Appétit magazine.

I used Morningstar Farms soy chicken strips to make this recipe vegetarian.

Baby Bites

Because I love miniature and bite-sized foods. I sometimes have them for dinner, even though they're typically considered party fare. I like to audition these eats as mid-week meals so I have an arsenal of recipes when cocktail party time rolls around. Most recently I made:


White Bean and Watercress Tartines (from the latest issue of Vegetarian Times)


Cherry Tomatoes Stuffed with Spanish Olive Tapenade

Veg Times

Fall issues of Vegetarian Times tend to be favorites for me since they are usually loaded with lots of savory rich hearty meals involving root veggies and gourds in particular. Here are the recipes we tried from the latest 2 issues (all of it was terrific):


Hoppin' John with Collard Greens


Harvest Vegetable Medley


Herbed Winter Vegetable Roast


Moussaka

Attack of the Killer Squid

Ever since the spring a package of vegan squid has been staring me down from the pantry. I bought it on a lark when we went to NYC earlier this year and went on a shopping spree in the May Wah vegetarian grocery, which has a veg version of just about anything under the sun. I bought the squid because it was there and I figured I'd find a use for it eventually. Finally, I gave it a purpose and tried my hand at calamari. I used a recipe I found on another food blog and it turned out surprisingly well. We served it with some homemade cocktail sauce and a completely delicious caponata-like dish from Cookthink.

Who Needs Take Out?

You can throw the Chinese take out menus away if you've got this Kung Pao recipe in your repertoire. It beats any of the greasy slop you'll get at most take out joints in terms of deliciousness and making it yourself probably means its going to be better for you too. To make our version veg, we used soy chicken and soy sauce instead of chicken and oyster sauce. One word of caution: this recipe is HOT HOT HOT, much hotter than anything you'd get at a typical Chinese restaurant. If you do not have a high tolerance for spicy reduce the amount of peppercorns and peppers and recipe calls for.

Greens n Potatoes

This Colcannon recipe by vegan yum yum is the ultimate in comfort food. It combines creamy rich mashed potatoes with greens and seitan making for a hearty, filling, salty, garlicky, buttery, savory dish that's perfect for fall.

From Russia With Love

Matt's 82 year old Russian grandmother is a fantastic cook. She makes the best soup I've ever eaten in my life and ever since my first bite I was after her recipe. The trouble with his grandmother's recipes is that they aren't hidden away in a cookbook or even written down, they're all in her head, and the only way to learn to make any of her recipes is to watch and take notes. If you ask her "how did you make this?" the answer is always something like "I just put some stuff in a pot." If you want to know what stuff, for how long or in what order you've got to see it for yourself. So one afternoon I went over to her house to watch her make borscht and here's how it goes:



2 onions chopped finely
2 Tbs olive oil
5 celery stalks, finely chopped
6 cups vegetable stock
handful of parsley
2 bay leaves
handful of basil
several shakes of dried Italian seasoning (thyme, basil, oregano)
several cloves of finely minced garlic
3 carrots, chopped finely
2 potatoes, peeled and chopped finely
3/4 cup barley
2 cans chopped tomatoes
3/4 head of green cabbage, julienned
1 can sliced beets, chopped finely, in their juice
1/3 cup ketchup
1 tsp sugar
coriander and curry powder to taste
2 packages of veggie ground beef

Sautee the onions in 2 Tbs olive oil. Add the celery, cover and cook until onions are translucent, then add the stock, parsley, bay leaves, basil, Italian seasoning and garlic.

When the soup begins to boil add carrots, potatoes and barley. Reduce to a simmer and add 2 cans chopped tomatoes along with their juice.

Once the barley is tender, add the caggage and beets (including the juice the beets came with). Add the ketchup sugar, curry powder, coriander and veggie ground beef. Continue to simmer for about 30 minutes.

Notes: The original recipe contained real ground beef and chicken stock. I am not sure how it works with real ground beef but if that is an ingredient you are used to working with you can probably figure it out. Matt's grandma has been great about using veg substitutions in her original recipes. Everyone should be so lucky as to have such a cool granny!

Kitchen Neglect

This morning's posting is a monster edition of what I've made this month. I have not been updating since I've been so crazy busy with other projects. This also means I have been cooking less than usual and what's worse, I have not been all that creative. I've mostly been working from recipes, which is fine, but I like to come up with ideas of my own too. Friday night Matt and I stayed in and I made dinner. I made roasted root vegetable stacks with a tahini, honey and white balsamic dressing. I paired the veggies with broiled large white button mushrooms stuffed with a sauté of spicy veg Italian sausage and Braeburn apples. I topped my dish with fresh thyme leaves. The dish turned out really well, like the taste of fall in your mouth. Recipe follows...



Tahini Honey Balsamic Sauce:
3 Tablespoons tahini
2 tablespoons white balsamic
1 tablespoon honey
1 tablespoon soy sace
Whisk these ingredients together in a small bowl and set aside.

Slice a large turnip, a large beet, and slice and peel a parsnip. The slices should be about 1/4" thick. Grease a baking sheet or pan with olive oil, put the turnips in the pan and brush them with more olive oil and sprinkle with sea salt. Cook them in a 400 degree oven for about 10 minutes or until soft. Turn them over half way through the cooking for even cooking. Repeat this with the beet and parsnips. While the veggies cook shave some carrots for garnish using a vegetable y-peeler with micro blades.

To assemble:
Place some of the tahini sauce on the plate, then place a large slice of turnip on top, top the turnip with a beet slice and top the beet with a parsnip slice. Drizzle more sauce on top and garnish the the shaved carrots. Top that with some fresh thyme leaves.

The mushrooms:
Clean about 6 large white button mushrooms and pull out the stems so there's a hollow cavity. Spray a cookie sheet with cooking spray, place the mushrooms on the sheet and then brush mushrooms with olive oil on both top and bottoms. Cook the mushrooms under a broiler set on high until they are softened and cooked through, flip the mushrooms half way through cooking to get them cooked evenly.

Meanwhile, chop up a large spicy vegetarian Italian Sausage link into a fine dice(or not vegetarian if you prefer but I do not know the cook time or instructions for that so you will have to wing it there). Also chop half of a crisp apple such as a Macintosh or Braeburn. Combine the apple and sausage in a sauté pan with some vegetable oil and cook over medium high heat until the apple is tender crisp.

Stuff the sausage mixture into the cooked mushrooms and top with a sprinkle of Parmesan cheese (we used soy cheese but regular cheese is also fine).

Par Les Vous Delicious

The other night I wanted something different. Something I do not usually make. I wanted a culinary adventure. I decided to make something French. I never make French food. It tends to involve a lot of rich heavy cream sauces and weird meats and other things that I'm not really interested in. I managed to get a mostly veg recipe though and decided to give it a go. This Mushroom Strudel with Braised Shallots and French Lentils, with a Port Demi-Glaze called for espagnole sauce, a thick veal stock common in French cooking. I used the recipe here to replace it. The dish came out delectable, rich and filling. As much as we really enjoyed the meal, we kind of felt like we couldn't move for hours after eating it so it's the kind of thing we will not make very often.

Spicy Chicken Salad and Miso Eggplant

I loved this salad. We used Morningstar Farms soy Chicken and soy sauce instead of fish sauce. The salad had a really nice crunchy texture and the contrast of the sugar, chilies, vinegar, garlic and mint made for a really excellent flavor.

We served the salad with Jaden's miso eggplant which was also really good and even approved by the eggplant skeptic Matt.

Indonesian Style Mahogany Glazed Chicken

We enjoyed this meal because it was flavorful but light so we were satisfied without feeling all puffed up after dinner. We pretty much followed this recipe. We used Morningstar Farms soy Chicken strips and skipped the shrimp.

Some Like It Hot

A few weeks ago Matt and I had to buy some chipotle chilies in adobo sauce for a recipe, oddly these things seem to be scarce around here and often out of stock. We live in an area with a huge Latino population so I am not sure why this stuff is so hard to come by. Any way, we stocked up, worried we might need more soon and not get any. Then we had a lot of these chipotle chilies around and felt compelled to make use of them. Chipotle chilies tend to go with Mexican and Southwestern cuisine, not really our thing, so we turned to Epicurious. Epicurious, like a lot of the culinary world, is pretty meat-obsessed. Not being meat eaters, we didn't let this stop us from giving their recipes a try.

First we tried their Chipotle Beef Chili with Lime Creama. We used veg ground beef and soy sour cream. The chili was, well, meaty, and thus this was not our favorite dish. We really love veggies and tend to prefer meat (or meat substitutes) as an element in a dish rather than having it as the central component. We did like the lime sour cream however and would definitely use it in chili again. We might even re-use some of this recipe, we just found the lack of vegetables in this recipe made for a boring dish in terms of texture and flavor.



Next, we tried their short ribs braised in coffee ancho chile sauce. If you like spicy this is the meal for you. We used fat-free vegan's ribz recipe for the ribs and otherwise followed the recipe instructions from Epicurious. The dish came out super hot and the sauce had a nice, rich, sticky mouth feel to it. It made for a sort of heavy, rich, dense meal I wouldn't want to eat too often but definitely one that could be enjoyed if that is what you are in the mood for.

Liquor + Cake

Cupcakes and Cocktails; it's not only adorable in its alliterative nature, these two lovelies embody some of my favorite things. They're delicious, tiny and nice to look at. The only trouble with these things is that you can only have so much of either one before you run into trouble. The only solution -- miniature cupcakes and miniature cocktails! Over the weekend I had my friends over and orchestrated a five course meal of decadence that revolved entirely around cake and booze. In order to maximize cake and liquor consumption I miniaturized both and created a tasting menu fit for a hedonist.

You can find miniature cupcake tins and miniature cupcake liners at bakery suppliers and some craft stores (Michael's carries these things). You can also find these things at stores with a large kitchen equipment department like Bed Bath and Beyond. For my party I served a drink that coordinated with each cake. In order to make the drink size appropriate for the cakes I scored some votive candle holders at Target for about 50 cents a piece that looked like oversized shot glasses.



I am going to apologize now for my laziness, I do not feel like typing up every recipe I used for my party. I made 5 kinds of cake and 5 kinds of cocktails. That's 10 recipes. If you're considering a cocktails and cupcakes party of your own there's no real need to get hung up on my recipes any way, just take away from this post the concept of a cupcakes and cocktails party and use your favorite recipes. If there's something you're really dying to know how to make I can give you details, but your favorite cupcakes will be just as good as mine I'm sure. One thing to keep in mind however is that little cupcakes bake very quickly. Most of my cakes needed only 8 minutes. Keep a very close eye on your oven.

For the first course I served chocolate cupcakes with a homemade cocoa hazelnut frosting, topped with crushed hazelnuts, chocolate dust and a raspberry for a pop of tartness. I paired this cake with Kahlua and cream. (Vegans: I used soy creamer so if you are also a vegan, that is the ingredient I recommend.)



Next up: Berries and cream layer cake with champagne frosting. I replaced the liquid content of a buttercream frosting recipe with bubbly. Then I baked 24 mini mixed berry cupcakes and stacked them in 2 layer cakes (gluing them together with frosting). I topped each cake with a generous amount of frosting and a sliced strawberry. I served this cake with a mixed drink consisting of equal parts champagne, Stoli Raspberry and raspberry schnapps.



After the berry cakes, I served cherry cordial cupcakes with apricot hot toddies. My cupcakes were chocolate with a cream and cherry center. I topped each cake with chocolate ganache and a cherry from a jar of cherry pie filling. I made my hot toddies with apricot brandy flavored black tea, lemon juice, honey (vegans: use agave) and a shot of brandy.



Following the cordials came the tiramisu and coffee. I made the tiramisu using the Vegan Cupcakes Take Over the World recipe and I served with with a coffee cocktail that consisted of cream, coffee, Stoli Vanilla, and Amaretto.



I capped off the meal with chai tea cupcakes topped with vanilla buttercream frosting and a dusting of cinnamon. I served these cakes with an apple cider and spiced rum cocktail.

I have not updated...

I have not updated because I have really been too busy to eat. Also I think I ate too many chocolate chip cookies over the last few weeks and I should probably not eat any way. My beloved Kitchenaid makes the most amazing cookies you can imagine. Any way, I have mostly been busy working on a couple of websites: Cutique and Loungeluxe. Both are websites that promote talented indie designers. Visit them and buy neat stuff...

In addition to cookies, I also ate some vegan Mac n Cheese last week. It was very good and prepared by cheese-obsessed Matt. You can see why a diet is in order, right? It is really difficult being equally obsessed with gluttony and looking good naked so I have to allow my vices to take turns.

If you too would like your pants to not fit you can make Matt's Mac n Cheese as follows:
Ingredients
1/4 cup soy margarine
1/4 cup soy milk
8 oz soy cheese -- melted (we used Follow Your Heart Cheddar)
salt to taste
macaroni noodles

Boil macaroni until tender and drain. Return the noodles to the pan and stir in the above ingredients. Keep the pan on low as you stir ingredients and stir until everything is combined.



Matt also made some very cute and tasty tempeh stuffed cabbages recently. I think he got the recipe from a recent issue of Vegetarian Times magazine.

Mini Italian

I adore miniature foods. They are both cute and easy to manage, and mini foods mean greater variety. I love tapas, sushi and dim sum because you get to try like 5 different things in one meal. This is also why I love cocktail parties. Who doesn't love hors d'oeuvre s?

For dinner Matt and I made two snacktastic Italian dishes. Albondigas (Meatballs in Garlic-Tomato Sauce) and Tuscan Mushrooms. For the meatball recipe, we used pre=packaged veggie meatballs from Whole Foods so we just used this recipe for the sauce. This was a predictably tasty and satisfying dish. I do not mean that in a bad way, but really what could possibly be bad smothered in tomato sauce and garlic? They are reliably delicious ingredients and a recipe starring the combo really would be hard pressed to disappoint.



As for the mushrooms, they were as delicious as they were beautiful. We used vegan Parmesan in place of the Romano cheese.



I've kind of gotten away from reading vegan websites, blogs and cookbooks. The mindset of vegan cooks is often too limited and things get repetitive. I have been able to find much more interesting recipes reading stuff from non-vegan cooks. I just replace their not-vegan ingredients with vegan versions. Doesn't work with a grilled steak so much, but I do not really want a grilled steak any way.

Curry and Cupcakes

I pretty much followed this recipe for dinner tonight, except that I was out of tofu so I used some Morning Star Farms vegetarian steak strips instead of tofu.



I also made the Dulce Sin Leche cupcakes from the Vegan Cupcakes Take Over the World cookbook. They were sweet, moist and delicious -- a big hit with our friends.

Eggplant Stewed in Honey and Spices

This recipe was so unbelievably good -- seriously, it is like a 10 star recipe. It's a the perfect mix of sweet, spicy, garlicy and gingery. If you do not eat honey agave will probably work. I served this with some steamed asparagus. If you love eggplant you would be foolish to not make this recipe as soon as possible and if you do not love eggplant this dish is so good that it may change your mind.

Mango Chicken With Broccoli

1 lb broccoli florets
1 lb vegetarian chicken strips (I use Morning Star Farms)
1/2 cup orange juice
1 Tbs brown sugar
3/4 tsp arrowroot
1 jalapeno, seeded and minced
4 garlic cloves, minced
2 tsp minced ginger
1/2 cup vegetable broth
1 mango, diced
2 Tbs lime juice
Salt and pepper, to taste
20 fresh mint leaves

In a steamer basket, steam the broccoli until tender crisp.

Heat some cooking spray in a large wok or skillet and add the "chicken". Cook until it begins to brown, transfer to a plate and set aside.

While the chicken cooks, mix orange juice, brown sugar and arrowroot in a small bowl and set aside.

Add jalapeno, garlic, and ginger to the pan and cook over medium heat for 1-2 minutes, stirring frequently. Add broth and stir for an additonal minute. Stir in orange juice mixture and bring to a simmer. Continue to stir until thickend and slightly reduced.

Stir in mango, tofu and broccoli and cook until heated.

Remove from heat and stir in lime juice, salt and pepper. Garnish with mint and serve with rice or thin rice noodles.