Spicy Vegan Mango Tofu Stir-Fry Recipe

Ingredients

• 1 (8 ounce) can diced pineapple, undrained
• 0.5 cup vegetable broth
• 1 mango - peeled, seeded and diced
• 1 habanero pepper, stemmed, or more to taste
• 1 (2 inch) piece fresh ginger, peeled and thinly sliced
• 4 cloves garlic
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 0.5 teaspoon ground turmeric
• 1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips
• 1 tablespoon cornstarch, or as needed
• 2 tablespoons vegetable oil
• 3 stalks celery, cut into very thin strips
• 2 large carrots, cut into thin strips
• 2 mangos - peeled, seeded, and cut into thin strips
• 2 green chile peppers, cut into very thin strips
• salt to taste
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 tablespoon chopped scallions, or to taste

Instructions

1. In a small saucepan, combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric. Simmer over medium heat for 10 to 15 minutes.
2. Carefully pour the sauce mixture into a food processor or blender and blend until smooth. Set aside.
3. Place the tofu in a large mixing bowl and add enough cornstarch to lightly coat each piece.
4. Heat a wok over high heat. Add vegetable oil to the hot wok and heat until shimmering, about 1 minute. Add the tofu and stir-fry until it's uniformly golden brown, approximately 5 minutes. Transfer the tofu to a plate and set aside.
5. Add the celery, carrots, mangos, and green peppers to the wok and stir-fry until softened and vibrantly colored, about 5 minutes. Return the tofu to the pan, add the sauce, and combine thoroughly. Taste and add salt as needed. Serve garnished with cilantro and scallions.

Nutrition

• Calories: 300 kcal
• Fat Content: 12 g
• Fiber Content: 5 g
• Sugar Content: 33 g
• Sodium Content: 835 mg
• Protein Content: 10 g
• Carbohydrate Content: 45 g
• Saturated Fat Content: 2 g
• Unsaturated Fat Content: 0 g