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5.0 from 72 votes

Mango Curry Tofu

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.

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

Ingredients

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

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

  • 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

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

% 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.