1/2 cup paprika
1 green bell pepper, cut into 1/8 inch rounds
1 red onion, cut into 1/2 inch slices
1 cup chopped fresh mushrooms, with liquid
1 3/4 cups firm tofu
1/4 cup white sugar
1/2 teaspoon salt
3 tablespoons margarine, melted
1/4 teaspoon garlic powder
3 tablespoons sesame seeds
1 tablespoon unsalted butter
1 cup milk
1/2 cup water
2 teaspoons red wine vinegar
1 teaspoon dried basil
1/2 cup chopped fresh chives
Sprinkle paprika over meat and vegetables in a single layer.
In a small saucepan, combine the green bell pepper, red onion, mushrooms and tofu. Heat until cooked down, stirring occasionally. Stir to coat and remove from heat.
Pour in sugar, salt, margarine, garlic powder, sesame seeds, ½ cup water and ½ teaspoon salt. Bring to a boil, stirring constantly. Stir into meat and vegetable layers.
Return meat and vegetable to the saucepan. Cover, reduce heat to medium-low, and simmer for 20 minutes. Stir in vinegar, brown sugar, salt and cloves. Bring to a boil and pour over meat and vegetable layers. Cover, reduce heat to low, and simmer for 30 minutes. Stir in sesame seeds, 2 tablespoons butter, milk, and water. Saute over medium heat for about 5 minutes, or until mangoes are tender-crisp.
Serve warm or cold (depending on your taste) noodles over top of meat and vegetables.
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