Description
Mango Thai Tofu is a sweet & spicy,Thai inspired tofu dish. that satisfies both the sweet and savory taste buds.
Ingredients
Scale
1 tablespoon organic coconut oil
1 block tofu, extra firm
1 shallot, minced
1 yellow pepper, diced
1 garlic clove, minced
1/2 tablespoon curry
1 mango, peeled and cut into cubes
6 ounces coconut milk
1/2 cup sea beans, rinsed
1 garlic scape, diced
1/4 teaspoon fresh grated ginger
1/4 teaspoon green curry paste
2 thai chili peppers, chopped
2 blocks, instant whole grain rice vermicelli
fresh basil, chopped
Instructions
- Drain & press the tofu for about 10 minutes to remove any excess moisture. Cut tofu 1/2 in thick slices and then cut into bite size cubes.
- Prep all the ingredients. *After cutting mango into cubes, squeeze out any extra juice from the remaining flesh around the pit. Set aside.
- On medium flame, heat coconut oil in a non-stick pan. Gently place tofu in pan and cook until the individual pieces begin to turn light brown, stirring occasionally.
- Add shallots and cook for 5 minutes. Add yellow pepper, garlic and curry. Stir to combine.
- Gently stir in mango and mango juice. Pour in coconut milk. Add in garlic scape, ginger, green curry paste, thai chili peppers heat thoroughly.
- While flavors are blending, heat water for the vermicelli. Cook 2 blocks, according to directions.
- After tasting, season the mango thai-fu with salt & pepper. *see notes
- Serve in individual bowls layered over the vermicelli. Top with fresh basil.
Notes
- Sea beans are very salty so be sure to rinse them well and do not add additional salt to the dish unless you feel you need to after tasting it.
- I decided to add vermicelli to this dish but it’s also great without!
Keywords: sweet spicy tofu, tofu recipe, mango recipe vegan