Sweet Heat Mango Tofu Curry
Sweet Heat Mango Tofu Curry
3-4
Ingredients
- tofu, 1 block (12-16oz organic, extra firm)
- zucchini, 1 large, diced
- shallot (or onion), 1 small or half large, thinly sliced
- fresh garlic, 2-3 cloves roughly chopped
- fresh ginger, 1 tbsp grated or 1 tsp ground
- coconut oil, 1 tbsp
Mango Sauce
- frozen or fresh mango, 1 cup + ¼ cup reserved on side
- cashew or coconut milk, 1 cup
- broth or water, 1 cup
Spices (initial measurement, + some more on hand)
- curry powder, 2 tsp
- turmeric, ½ tsp
- chili flakes, ½ tsp
- salt & pepper, to taste
Directions
- Press tofu to remove excess water. Cut into cubes.
- Blend mango until smooth. Add a splash of water if using frozen mango. Reserve ¼ cup diced mango to stir in at the end.
- Heat coconut oil in a pan over medium heat.
- Add shallot. Cook until softened.
Add garlic and ginger. Stir until fragrant. Add spices. Toast 1–2 minutes.
- Add zucchini. Cook 3–4 minutes.
- Add tofu. Stir to coat with aromatics.
Pour in blended mango, cashew or coconut milk, and broth. Stir well to combine.
- Simmer 10–15 minutes until zucchini is tender and flavors blend.
Taste test and adjust spice by adding curry powder or other spices of choice.
At the end, 1-2 minutes, stir in reserved diced mango.
Serve warm and enjoy as is, or with rice or flatbread.