Mango Coconut Curry Tofu
This Mango Coconut Curry Tofu recipe is a delightful dish that combines the tropical flavors of mango and coconut with the savory taste of curry. It's a popular Polynesian cuisine dish that is both flavorful and satisfying.
Ingredients
- 1 block of firm tofu, cubed
- 1 ripe mango, peeled and diced
- 1 can of coconut milk
- 1 onion, chopped
- 3 cloves of garlic, minced
- 1 red bell pepper, sliced
- 2 tablespoons of curry powder
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
Instructions
- In a large pan, heat the vegetable oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the cubed tofu to the pan and cook until lightly browned on all sides.
- Stir in the curry powder, soy sauce, and brown sugar, coating the tofu evenly.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the sliced red bell pepper and diced mango to the pan, and simmer for 10-15 minutes until the sauce thickens.
- Season with salt and pepper to taste.
- Serve the Mango Coconut Curry Tofu over steamed rice or with naan bread.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 12g
Supplies
Large pan Cutting board Knife Wooden spoon
Tools
Pan Spatula Measuring spoons
Serving suggestions
Serving suggestions: Serve with steamed rice or naan bread.
Tips & tricks
Tips: For a spicier kick, add a chopped chili pepper to the curry.
Cost
$15