Mango Tofu Curry is vibrant and creamy, made with crisp pan-seared tofu, fresh mango, coconut milk, and bok choy. Serve over steamed rice with Smashed Cucumber Salad and naan bread.
Mango as a Curry Base
I like this recipe because using pureed mango in a curry sauce is unexpected. The curries that I tend to make at home or order in restaurants are usually either tomato or coconut milk-based. Adding fresh mango to the coconut milk here gives a different flavor. The natural sweetness is there, but the chili powder and curry seasoning pull it into savory territory.
Mango Tofu Curry tastes light and fresh, with a gentle heat, a hint of citrus from the lime, and a sweetness that you notice but cannot quite place until someone tells you there is mango in it.
Ingredients for Mango Tofu Curry
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Basmati or Jasmine Rice – Either works well here. Both are light and fragrant and a natural fit alongside a curry sauce.
- Extra Firm Tofu – Press it well before cutting. The drier the tofu, the crispier it gets in the pan.
- Cornstarch – This is what gives the tofu its light, crispy coating.
- Curry Seasoning Blend – A pre-mixed blend of warm spices typically including cumin, coriander, turmeric, and chili pepper. McCormick and Simply Organic both make widely available blends.
- Ground Turmeric – Gives the tofu its deep golden color. If you have never cooked with turmeric before, be careful — it stains everything it touches.
- Coconut Oil – A good fit for this recipe given the other flavors at play. Any neutral high-heat oil can be substituted.
- Yellow Onion, Garlic, and Fresh Ginger – The aromatic base of the sauce. Fresh ginger is non-negotiable here. The dried version will not give you the same result.
- Chili Powder – Keeps the mango from reading as sweet rather than savory. Start with the listed amount and adjust from there.
- Soy Sauce – Adds a savory depth that rounds out the sauce. Tamari is a good gluten-free substitute.
- Fresh Mango – The riper the better. An underripe mango will give you a tart, flat sauce. 2 medium mangoes yield about 2 cups pureed.
- Full-Fat Coconut Milk – Light coconut milk will give you a thinner, less rich sauce. Full-fat is worth it here.
- Lime Juice – For a touch of citrus.
- Bok Choy – Adds a fresh, slightly bitter note that cuts through the richness of the coconut milk sauce. Regular or baby bok choy works just as well.
- Ground Black Pepper and Cilantro – Simple seasoning and a fresh garnish to finish.
How to Make Mango Tofu Curry
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 Cuisine: Thai-Inspired
STEP ONE: Cook the rice. Cook the rice according to package directions. Fluff and set aside.
STEP TWO: Coat the tofu. In a medium bowl, toss the pressed and cubed tofu with ½ tablespoon of curry seasoning, the turmeric, and cornstarch until evenly coated.
STEP THREE: Sear the tofu. Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the tofu and cook for 3 minutes, stirring frequently, until lightly crisp on all sides. Remove from the pan and set aside.
STEP FOUR: Sauté the aromatics. To the same pan, add the remaining 1 tablespoon of coconut oil and reduce the heat to medium. Add the onion and ginger and cook for 2 minutes, stirring frequently, until softened. Add the garlic and cook for 30 seconds more.
STEP FIVE: Build the sauce. Stir in the remaining 1 tablespoon of curry seasoning and the chili powder. Add the soy sauce to deglaze the pan, scraping up any browned bits from the bottom.
STEP SIX: Finish the curry. Reduce the heat to low and stir in the pureed mango, coconut milk, lime juice, and black pepper. Add the bok choy and cook for 1 to 2 minutes until the sauce is heated through and the bok choy is wilted.
STEP SEVEN: Serve. Return the tofu to the pan and stir gently to coat. Sprinkle with cilantro and serve hot over rice.
Frequently Asked Questions
Yes. Thaw completely and drain well before pureeing. Fresh ripe mango gives the best flavor but frozen works well when fresh is not available.
Yes. Baby spinach, napa cabbage, or thinly sliced kale all work well. Add spinach at the very end as it wilts almost instantly.
Yes. Chickpeas or tempeh both work well and keep the dish fully plant-based.
Storage and Reheating
Store the curry and rice separately in airtight containers in the refrigerator. Reheat the curry gently on the stovetop over low heat, adding a small splash of coconut milk or water if the sauce has thickened too much. The tofu will soften slightly upon reheating, which is normal.
More Thai-Inspired Recipes
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Mango Curry Tofu Recipe
Equipment
Ingredients
- 1 cup Basmati or jasmine rice uncooked
- 14 oz extra firm tofu pressed and cut into ½-inch cubes
- 2 tablespoons cornstarch
- 1½ tablespoons curry seasoning blend divided
- ½ teaspoon ground turmeric
- 3 tablespoons coconut oil divided
- ½ cup yellow onion diced
- 1 tablespoon garlic minced
- 1 tablespoon fresh ginger grated
- ½ teaspoon chili powder
- 1 tablespoon soy sauce
- 2 cups fresh mango pureed
- 7 ounces full-fat coconut milk
- 1 tablespoon lime juice
- 2 cups bok choy chopped
- ¼ teaspoon ground black pepper
- 1 tablespoon cilantro chopped
Instructions
- Cook the rice according to package directions. Fluff and set aside.
- In a medium bowl, toss the pressed and cubed tofu with ½ tablespoon of curry seasoning, the turmeric, and cornstarch until evenly coated.
- Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Add the tofu and cook for 3 minutes, stirring frequently, until lightly crisp on all sides. Remove from the pan and set aside.
- To the same pan, add the remaining 1 tablespoon of coconut oil and reduce the heat to medium. Add the onion and ginger and cook for 2 minutes, stirring frequently, until softened. Add the garlic and cook for 30 seconds more.
- Stir in the remaining 1 tablespoon of curry seasoning and the chili powder. Add the soy sauce to deglaze the pan, scraping up any browned bits from the bottom.
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