Mango Coconut Tofu
Mango Coconut Tofu
Ingredients
For the Tofu
- 1 tablespoon sesame oil, or any oil of choice
- 1 block firm tofu, silken-firm or firm, sliced
- as needed corn flour, for coating, optional
For the Curry Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 knob ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon sriracha, or hot sauce, optional
- 250 ml coconut milk
- 1 mango, pureed
- 1 tablespoon light soy sauce
- 1/2 lemon, juiced, or 1/2 to 1 lime
- 1 handful fresh basil
For Serving and Garnish
- as needed scallions, for garnish, sliced
- as needed sesame seeds, for garnish
- as needed rice, cooked, for serving
Instructions
- 1
If using silken-firm tofu, wrap the block between kitchen towels and place a small saucepan on top. Let it sit for 10-15 minutes to drain excess water. Pat the tofu dry with clean kitchen towels, then slice it into desired pieces. For a crispier texture, lightly coat the tofu slices in corn flour.
⏱️ 15 min
- 2
Gently heat 1-2 tablespoons of sesame oil (or your oil of choice) in a large pan over medium heat. Pan-fry the tofu slices until golden brown on both sides, flipping halfway through. This should take about 5-7 minutes per side.
⏱️ 15 min
- 3
Remove the cooked tofu from the pan and set it aside on a plate.
⏱️ 1 min
- 4
In the same pan, add 1 tablespoon of sesame oil. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
⏱️ 2 min
- 5
Add 1-2 tablespoons of red curry paste and, if desired, 1-2 tablespoons of sriracha or hot sauce. Stir well to combine with the garlic and ginger, cooking for another minute until fragrant.
⏱️ 2 min
- 6
Pour in 250-300 ml of coconut milk. Bring the mixture to a light simmer, stirring occasionally.
⏱️ 3 min
- 7
Once simmering, stir in the pureed mango, 1-2 tablespoons of light soy sauce, and the juice of 1/2 to 1 lemon or lime. Adjust the amount of lemon/lime juice to your preference for zing.
⏱️ 2 min
- 8
Add the cooked tofu back into the pan with the sauce. Stir in a generous amount of fresh basil.
⏱️ 1 min
- 9
Garnish with sliced scallions and sesame seeds. Serve immediately over cooked rice and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mango Coconut Tofu
For the Tofu
- 1 tablespoon sesame oil, or any oil of choice
- 1 block firm tofu, silken-firm or firm, sliced
- as needed corn flour, for coating, optional
For the Curry Sauce
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 knob ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon sriracha, or hot sauce, optional
- 250 ml coconut milk
- 1 mango, pureed
- 1 tablespoon light soy sauce
- 1/2 lemon, juiced, or 1/2 to 1 lime
- 1 handful fresh basil
For Serving and Garnish
- as needed scallions, for garnish, sliced
- as needed sesame seeds, for garnish
- as needed rice, cooked, for serving
Instructions
- 1
If using silken-firm tofu, wrap the block between kitchen towels and place a small saucepan on top. Let it sit for 10-15 minutes to drain excess water. Pat the tofu dry with clean kitchen towels, then slice it into desired pieces. For a crispier texture, lightly coat the tofu slices in corn flour.
⏱️ 15 min - 2
Gently heat 1-2 tablespoons of sesame oil (or your oil of choice) in a large pan over medium heat. Pan-fry the tofu slices until golden brown on both sides, flipping halfway through. This should take about 5-7 minutes per side.
⏱️ 15 min - 3
Remove the cooked tofu from the pan and set it aside on a plate.
⏱️ 1 min - 4
In the same pan, add 1 tablespoon of sesame oil. Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
⏱️ 2 min - 5
Add 1-2 tablespoons of red curry paste and, if desired, 1-2 tablespoons of sriracha or hot sauce. Stir well to combine with the garlic and ginger, cooking for another minute until fragrant.
⏱️ 2 min - 6
Pour in 250-300 ml of coconut milk. Bring the mixture to a light simmer, stirring occasionally.
⏱️ 3 min - 7
Once simmering, stir in the pureed mango, 1-2 tablespoons of light soy sauce, and the juice of 1/2 to 1 lemon or lime. Adjust the amount of lemon/lime juice to your preference for zing.
⏱️ 2 min - 8
Add the cooked tofu back into the pan with the sauce. Stir in a generous amount of fresh basil.
⏱️ 1 min - 9
Garnish with sliced scallions and sesame seeds. Serve immediately over cooked rice and enjoy!
⏱️ 1 min