Spicy Vegan Mango and Tofu Stir-Fry recipe
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Ingredients
- 1 (8 ounce) can diced pineapple, undrained ½ 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 ½ 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
Nutrition Info
- 299.5 caloriescarbohydrate: 44.6 gcholesterol: : -fat: 11.6 gfiber: 5 gprotein: 9.8 gsaturatedFat: 1.6 gservingSize: -sodium: 834.5 mgsugar: 32.5 gtransFat: : -unsaturatedFat: : -
Directions Spicy Vegan Mango and Tofu Stir-Fry
Directions
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Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
Heat a wok over high heat. Add vegetable oil to the hot wok, heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.