Mango Curry Tofu
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
210 kcal
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Course
Main Course
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Cuisine
Indian
Mango Curry Tofu
Description
This Mango Curry Tofu recipe showcases tofu prepared in a way that uses light browning with multiple spices to create layers of flavor before it meets a curry sauce. The curry begins by blending onion, ginger, and garlic into a smooth paste, which is then cooked slowly with cumin seeds, bay leaves, and cloves until the raw aroma dissipates. Coconut milk and mango pulp provide the creamy and sweet components, respectively, blending into a rich sauce that imparts a smooth texture.
The flavors combine sweet, savory, mildly spicy, and tangy notes through the cayenne, garam masala, and apple cider vinegar. The tofu maintains a firm presence, absorbing these flavors while remaining distinct. The cooking method involves careful layering of spices and slow cooking the curry base to develop depth without overpowering the tofu.
This dish can be served as a vegetarian main or side paired with rice or flatbreads. The addition of fresh cilantro and a final dusting of garam masala adds fragrance and a hint of freshness. The recipe offers variations using chickpeas or vegetables for different textures or dietary preferences.
Pressing the tofu before cooking removes moisture, helping it crisp lightly and hold up in the curry without breaking apart. The use of whole spices toasted briefly in oil enhances their flavor. This curry benefits from allowing the sauce to cook slowly until the onion mixture is fully softened and fragrant.
Ingredients
TOFU
- 14 ounces tofu firm
- 2 teaspoons safflower oil or other neutral oil
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon garam masala
- 1/4 teaspoon salt
CURRY
- 3/4 cup onion red, chopped
- 1 ginger 1-inch knob
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower oil or other neutral oil
- 1/4 teaspoon cumin seeds
- 2 bay leaf
- 4 cloves
- 1 1/4 cups coconut milk canned or culinary
- 3/4 cup mango pulp unsweetened or lightly sweetened canned, or 1 cup ripe mango (blend it with coconut milk, ripe, or puree
- 1/2 teaspoon salt
- 2 teaspoons apple cider vinegar
- black pepper generous dash
- 1/4 teaspoon garam masala for garnish
- 2 tablespoons cilantro for garnish, chopped
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
- Press tofu before cutting to remove moisture and help it brown evenly.
- For variation, substitute tofu with 2 cups cooked chickpeas for Mango Curry Chickpeas or use 2½ to 3 cups chopped vegetables or 8 ounces hemp seed tofu for a soy-free option.
- Gently cook the pureed onion mixture until dried out and aromatic to develop curry depth.
- Serve this curry with rice or bread to make a complete meal.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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