Thai Tofu, grilled Mango, Zuchinni and Seaweed Salad Stack.

Thai Tofu, grilled Mango, Zuchinni and Seaweed Salad Stack.

Posted on 04. Jul, 2007 by in Main, Recipes, Salad, Starters

I don’t know about other bloggers of my ilk, but it’s a rare occasion that I have the interest to dine out and even rarer still that I get excited to try a place. It had been a long time since I’d been out to Ann Arbor and when I heard about eve, my interest was piqued.

So…how was it? This is where I’d go into the “Bon Appetite” like review and bust out a lovely entry about what the dining experience was like. Yeeeah, no. There are enough sites out there that give you reviews. Would I recommend eve to friends, yes but I’d tell them to not get the lamb loin and order the Moroccan scallops. ;) I’d also suggest another dish, that we didn’t order, the Thai barbequed tofu napoleon. How can we suggest without trying? Well, I made a variation of it and loved it. I’d think eve’s would be much better. :)

Here’s my variation on the recipe with some liberties.

Serves: 6-8 depending on how high the stacks


2 14 oz. blocks of extra firm tofu
2 cups of Thai BBQ Marinade
2 mangoes peeled and sliced widthwise
1 squash zucchini cut in half and thinly sliced widthwise
1 cup of seaweed wakame salad
extra virgin olive oil
sea salt and freshly ground black pepper
Optional: 1/2 of coconut milk to taste for the bbq sauce

Served with cumin roasted baby carrots.


For the mangoes and zucchini:
1. Preheat the grill or grill pan. I like to grill the mangoes to get their sugars out and caramelized. Grill the mango slices about 2 minutes a side.
2. Season the zucchini slices with sea salt and freshly ground black pepper. Drizzle with olive oil and grill until tender about 6 minutes total. Cover to keep warm. Set aside.

For the tofu:
1. Preheat broiler. In a non-reactive saucepan, reduce the thai bbq sauce over low heat until thickened to consistency of peanut butter. I added additional coconut milk to this because I am a sucker for it and so are C and my sis. It’s optional though.

2. Season the tofu generously with sea salt and freshly ground black pepper.

3. Heat olive oil in a large sauté pan over medium high heat. Sauté the tofu until it’s lightly golden, but still tender inside. Remove from pan and place onto a baking sheet greased with olive oil.

4. Brush tofu with BBQ sauce and broil the tofu until the BBQ starts to bubble.


1. Place one slice of tofu down, add some seaweed salad to cover the tofu.
2. Add a grilled zucchini slice and then mango slice. Repeat until desired stack height.

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8 Responses to “Thai Tofu, grilled Mango, Zuchinni and Seaweed Salad Stack.”

  1. TC

    05. Jul, 2007


    1.) Do you have a recipe for the seaweed wakame salad?

    2.) At what point do you add the BBQ sauce to the tofu?

  2. singleguychef

    05. Jul, 2007

    TC –

    I’ve not found a good recipe for seaweed salad. I usually pick it up at an Japanese market or my Sushi place. Sometimes, specialty grocers sell it too. Also, I’ve edited the entry to clarify when to brush on the bbq sauce. After you saute the tofu, place on baking sheet, brush with bbq sauce and broil til bubbly.


  3. TC

    05. Jul, 2007

    I really have to applaud your recipes here. I’ve always had problems coming up with ideas for food pairings, and I honestly don’t get out to eat at restaurants worth a hoot half the time, so seeing someone come up with these types of menus is refreshing.

    You seem to do a lot of seafood. Never having been to the Detroit area, and seeing as how you’re right on the edge of Lake Eerie, I have to assume you’ve got access to some really bangin’ seafood markets up there?

    Down here in Texas it’s beef or die seems like. I find fish at my meat market that to me is very good, but I have to wonder how “fresh” it really is…

  4. […] first I saw this photo of a dish prepared by SingleGuyChef, I thought I was looking at very squarely cut slices of some flat fish that had been crusted […]

  5. ismail

    22. Feb, 2008

    nice plate but you should but more image for the food to make more attractive

  6. […] Photo credit of mango and tofu: Single Guy Chef […]

  7. […] Thai Tofu grilled Mango Zuchinni and Seaweed Salad Stack Posted by root 21 minutes ago ( 4 brush tofu with bbq sauce and broil the tofu until the bbq starts to bubble do you have a recipe for the seaweed wakame salad type your comment here popular comments tags powered by wordpress designed by woo themes Discuss  |  Bury |  News | Thai Tofu grilled Mango Zuchinni and Seaweed Salad Stack […]

  8. sandrar

    10. Sep, 2009

    Hi! I was surfing and found your blog post… nice! I love your blog. :) Cheers! Sandra. R.

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