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My review
Spicy Vegan Mango and Tofu Stir-Fry
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Curran
"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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Ingredients
1 h servings 299Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
- Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
- 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.
- 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.
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Footnotes
- Cook's Notes:
- You can substitute 1/4 to 1/2 cup matchstick carrots instead of sliced whole carrots. You can also run them through a spiralizer. You can use apple cider vinegar instead of rice vinegar, and chicken stock instead of vegetable.
- Try to pick mangos on the firmer side. Make sure mangos and tofu strips are the same size, and that green peppers and celery strips are the same size.