Servings
Font
Back
Mango Curry Tofu
5 from 72 votes

Mango Curry Tofu

Mango Curry Tofu features firm tofu cubes browned with warming spices including garam masala and cinnamon, combined with a fragrant coconut milk curry sauce enriched with mango pulp. Aromatic whole spices toast in oil before adding a pureed mixture of onion, garlic, and ginger, which forms the curry base. The mango adds subtle sweetness balancing the mild heat, and the dish is finished with apple cider vinegar and fresh cilantro for brightness.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 210

% 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.