Mango Curry Tofu Recipe
Crispy pan-seared tofu in a rich, creamy mango and coconut milk curry sauce with bok choy, fresh ginger, and warm spices. Served over steamed basmati or jasmine rice.
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Servings: 4
Calories: 503kcal
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.
Nutrition
Calories: 503kcal | Carbohydrates: 62g | Protein: 14g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 353mg | Potassium: 649mg | Fiber: 4g | Sugar: 14g | Vitamin A: 2563IU | Vitamin C: 50mg | Calcium: 121mg | Iron: 5mg
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