Mango Curry Tofu

Name: Mango Curry Tofu
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 serving
Ingredients: 14 ounces firm tofu; 2 teaspoons safflower or other neutral oil; 1/4 teaspoon cayenne; 1/4 teaspoon ground cinnamon; 1/2 teaspoon garam masala; 1/4 teaspoon salt; 3/4 cup chopped red onion; 1 1-inch knob of ginger; 3 cloves garlic; 2 tablespoons water; 1 teaspoon safflower or other neutral oil; 1/4 teaspoon cumin seeds; 2 bay leaves; 4 cloves; 1 1/4 cups canned or culinary coconut milk; 3/4 cup ripe mango pulp or puree; 1/2 teaspoon salt; 2 teaspoons apple cider vinegar; generous dash of black pepper; 1/4 teaspoon garam masala; 2 tablespoons chopped cilantro

User Reviews

5.0

72 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
4
Calories
210 kcal
Course
Main Course
Cuisine
Indian

Mango Curry Tofu

Danielle Hudson

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Tofu in creamy Mango Curry. Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. For variation: Use chickpeas, tempeh or vegetables.

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Ingredients

Servings

TOFU

14 ounces firm tofu
2 teaspoons safflower or other neutral oil
1/4 teaspoon cayenne
1/4 teaspoon ground cinnamon
1/2 teaspoon garam masala
1/4 teaspoon salt

CURRY

3/4 cup chopped red onion
1 1-inch knob of ginger
3 cloves garlic
2 tablespoons water
1 teaspoon safflower or other neutral oil
1/4 teaspoon cumin seeds
2 bay leaves
4 cloves
1 1/4 cups canned or culinary coconut milk
3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned, or 1 cup ripe mango (blend it with coconut milk)
1/2 teaspoon salt
2 teaspoons apple cider vinegar
generous dash of black pepper
1/4 teaspoon garam masala for garnish
2 tablespoons chopped cilantro for garnish

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Instructions

Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Notes

For variation: Use 2 cups cooked chickpeas to make Mango Curry chickpeas, or 2 1/2 to 3 cups chopped vegetables or 8 ounces hemp seed tofu to make it soy-free

Nutrition Information

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Serving 4g Calories 210kcal (11%) Carbohydrates 15g (5%) Protein 9.5g (19%) Fat 11g (17%) Saturated Fat 4g (20%) Sodium 485mg (20%) Potassium 133mg (4%) Fiber 2g (8%) Sugar 8g (16%) Vitamin A 585IU (12%) Vitamin C 20.3mg (23%) Calcium 140mg (14%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 210 kcal

% Daily Value*

Serving	4g
Calories	210kcal	11%
Carbohydrates	15g	5%
Protein	9.5g	19%
Fat	11g	17%
Saturated Fat	4g	20%
Sodium	485mg	20%
Potassium	133mg	3%
Fiber	2g	8%
Sugar	8g	16%
Vitamin A	585IU	12%
Vitamin C	20.3mg	23%
Calcium	140mg	14%
Iron	1.4mg	8%