In exchange for registering for the 2015 International Food Blogger Conference (IFBC) at the discounted blogger rate, I agreed to write three posts about the conference. Additionally, Oil & Vinegar provided free samples to attendees. The content and opinions expressed in this post are solely my own.
In a previous post, I wrote about all the delicious restaurant cuisine I sampled at the International Food Blogger Conference. However, the freebies didn't end with hors d'oeuvres and desserts: there was a swag table loaded with everything from selfie sticks and cheese slicers to cake mixes and gluten-free snack mix. Since I flew carry-on only (and paying to check a bag of free stuff kind of defeats the purpose), I had to be strategic in my selections. One of the products that made the cut was a sample-sized set of Riesling Lime Grapeseed Oil and Mango Pulp Vinegar from conference sponsor Oil & Vinegar. As the name implies, Oil & Vinegar is a retailer of specialty oils and vinegars, along with other gourmet food products. They have several U.S. locations (although sadly none in the upper Midwest), and select products are available online.
As soon as I got home, I sampled a few drops of the oil and vinegar. The Riesling Lime Grapeseed Oil has a zesty citrus flavor, while the Mango Pulp Vinegar is very sweet, more of a fruit syrup than a tangy vinegar. I've developed this recipe to highlight the oil and vinegar's unique flavors--the tofu absorbs the citrus notes from oil, while the bitterness of the spinach is tempered by the sweetness of the mango vinegar.
Since the flavor profiles of these products are rather unique, you'll get the best results if you prepare the recipe as written. However, if you need to make substitutions, I would try cooking the tofu and spinach in canola oil, and drizzling the prepared tofu with freshly squeezed lime juice. The Mango Pulp Vinegar is trickier--maybe try a mango reduction with a bit of sugar and vinegar? If you do try any substitutions, please let me know how your dish turns out!
- 2 tablespoons Oil & Vinegar Riesling Lime Grapeseed Oil, divided
- 1 12-ounce package extra firm tofu, drained and cut into 1/2 inch thick slices
- 1/2 teaspoon salt, divided
- 2 bunches spinach, stems removed (about 7 cups tightly packed spinach leaves)
- 2 tablespoons Oil & Vinegar Mango Pulp Vinegar
- prepared jasmine rice, for serving
- 1/4 cup roasted unsalted cashews, roughly chopped
Heat a large skillet over medium-high heat. Add 1 tablespoon Riesling Lime Grapeseed Oil and tilt to evenly coat. Add tofu and sprinkle with 1/4 teaspoon salt. Cook until golden, about four minutes on each side.
Reduce heat to medium. Remove tofu from skillet and set aside. Add remaining tablespoon Riesling Lime Grapeseed Oil and tilt to evenly coat. Add spinach and remaining 1/4 teaspoon salt and cook, stirring constantly, until spinach is wilted. Stir in Mango Pulp Vinegar.
Serve spinach and tofu over rice. Top with cashews.