Spicy Vegan Mango and Tofu Stir-Fry recipe

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Ingredients

1 (8 ounce) can diced pineapple, undrained
½ cup vegetable broth
1 mango - peeled, seeded and diced
1 habanero pepper, stemmed, or more to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cloves garlic
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
½ teaspoon ground turmeric
1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips
1 tablespoon cornstarch, or as needed
2 tablespoons vegetable oil
3 stalks celery, cut into very thin strips
2 large carrots, cut into thin strips
2 mangos - peeled, seeded, and cut into thin strips
2 green chile peppers, cut into very thin strips
salt to taste
1 tablespoon chopped fresh cilantro, or to taste
1 tablespoon chopped scallions, or to taste

Nutrition Info

299.5 calories
carbohydrate: 44.6 g
cholesterol: : -
fat: 11.6 g
fiber: 5 g
protein: 9.8 g
saturatedFat: 1.6 g
servingSize: -
sodium: 834.5 mg
sugar: 32.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.

  2. Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.

  3. Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.

  4. Heat a wok over high heat. Add vegetable oil to the hot wok, heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.

  5. Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

Recipe Yield

4 servings

Recipe Note

This is a vegan sweet and spicy tofu stir fry that was inspired by a dish I get at my local Thai restaurant. I've been working through this recipe for several years now but finally have created something I love. Ensuring all of the ingredients are thinly cut results in uniform cooking as well as a crunchy and addictive texture. This recipe also works great with chicken if tofu isn't your thing!

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