This vibrant stir-fry combines sweet mango with crispy tofu and a kick of spice for a deliciously balanced meal. Quick to make and packed with flavor, it’s perfect for a healthy weeknight dinner.
Prep Time35 min
Cook Time25 min
Total Time1 hr
Difficulty
Hard
Cooking Hints
Press the tofu well before cooking to help it crisp up nicely.
Add the mango towards the end to keep it fresh and juicy.
Use high heat when stir-frying to maintain the texture of the vegetables.
Ingredients
0/22
Why This Dish Is So Special
This dish combines sweet, spicy, and savory flavors in a vibrant way. It’s packed with colorful vegetables and protein-rich tofu, making it both nutritious and satisfying. Plus, it’s entirely plant-based, perfect for anyone looking for a healthy vegan meal.
Step 1
Combin the pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Let it simmer gently over medium heat for about 10 to 15 minutes. Once it’s cooked, carefully pour the sauce into a blender or food processor and blend until smooth. Set the sauce aside for now.
Step 2
Toss the tofu cubes in cornstarch until they’re lightly coated. Heat up a wok or large pan over high heat and add some vegetable oil. When the oil is hot and shimmering, add the tofu and stir-fry it until it’s golden and crispy on all sides, which should take around 5 minutes. Once done, transfer the tofu to a plate.
Step 3
In the same wok, throw in the celery, carrots, mango, and green peppers. Stir-fry the veggies for about 5 minutes, just until they’re tender but still have a nice crunch and vibrant color. Then, add the tofu back into the pan along with the sauce you made earlier. Give everything a good mix so the sauce coats all the ingredients evenly. Taste and add a pinch of salt if needed.
Step 4
Serve it up hot, topped with fresh cilantro and scallions for a burst of flavor and freshness. Enjoy!
93
people cooked this recipe
ByRyan Parker
Ryan shares simple recipes made for everyday cooking and easy family meals.
Best Foods To Serve With This
Serve this stir-fry over steamed jasmine rice or quinoa for a complete meal. Garnish with chopped fresh cilantro or sliced green onions to add an extra burst of flavor and color.
Refrigeration Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan or microwave to keep the tofu crispy and the mango fresh. Avoid freezing, as the texture may change.
Frequently Asked Questions
Can I use a different type of pepper instead of habanero?
Yes, you can substitute with jalapeño or serrano peppers for less heat.
How do I press tofu properly for this recipe?
Wrap tofu in a clean towel and place a heavy object on top for 20-30 minutes to remove excess water.
Can I make the sauce ahead of time?
Yes, the sauce can be made a day in advance and stored in the fridge.
What if I don’t have a blender to puree the sauce?
You can use an immersion blender or mash the ingredients finely and strain if needed.
Is cornstarch necessary for the tofu?
Cornstarch helps create a crispy texture, but you can skip it if preferred.
Can I use frozen mango instead of fresh?
Fresh mango is best for texture, but frozen mango can work if thawed and drained well.
How spicy will the dish be with one habanero pepper?
It will be quite spicy; reduce the amount or remove seeds to lower the heat.
What oil is best for stir-frying in this recipe?
Use vegetable oil or any neutral oil with a high smoke point for best results.
This simple and flavorful burger combines ground chicken with hearty chickpeas for a healthy twist on a classic favorite. Perfect for a quick weeknigh...
Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
