One of our favourite things to eat: baked spicy tofu with mango and sweet corn

One credo I live by is share what you love, and I LOVE this recipe. We all love it. Whenever I announce it's on the menu I hear a chorus of "Hoorays!"

The recipe comes from the cookbook called The Healthy Kitchen by Andrew Weil, M.D and Rosie Daley (she was Oprah's personal chef at one time). It's called Spicy Tofu with Bean Thread Noodles.

If you want to feel virtuous when eating this dish you can because tofu is a good source of protein, contains all eight essential amino acids, and is an excellent source of iron and calcium, manganese, selenium and phosphorous. In addition, tofu is a good source of magnesium, copper, zinc and vitamin B1. In all honesty, we eat regularly because it is very very delicious.

What really makes the dish sing is the unique combination of ingredients: mango, sweet onions, corn and the spicy tofu.By the way, if you're stumped on how to properly cut a mango here is a very helpful short video.

The marinade, a combination of lime juice, sesame oil, crushed fennel seeds, red chili paste and honey, gives the dish a sweet yet spicy flavour. The tofu soaks it all up and gets crispy and golden when baked for a short 15 minutes in a nice hot oven.

We were halfway through eating when I realized I forgot to take a photo of the final product, nicely assembled and topped with cilantro. So this shot is from the next day. Which reminds me of another thing I love about this recipe: it tastes as good if not better as leftovers.