Global Sampler/ Global Stews/ Vegan Recipes

Mango Curry Tofu

Tofu Mango Curry by Vegan Richa

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. Recipe and photos from Vegan Richa’s Indian Kitchen * © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

Mango Curry Tofu
Author: 
Recipe type: Main dish
Cuisine: Indian / Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is a simple recipe for tofu and mango in a curried stew, but the resulting dish is very alluring with its sweet and spicy sauce.
Ingredients
Tofu
  • 14-ounce tub firm tofu
  • 2 teaspoons safflower or other neutral oil
  • ¼ teaspoon cayenne
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon Garam Masala
  • ¼ teaspoon salt
Curry
  • ¾ cup chopped red onion
  • 1-inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 1¼ cups canned or culinary coconut milk
  • ¾ cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
  • ½ teaspoon salt
  • 2 teaspoons apple cider vinegar
  • Generous pinch of black pepper
  • ¼ teaspoon Garam Masala, for garnish
  • 2 tablespoons chopped cilantro, for garnish
Instructions
  1. Tofu: Cut the tofu slab into ½-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into ½-inch cubes.
  2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes.
  3. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
  4. Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute.
  5. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes.
  6. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
  7. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes.
  8. Taste and adjust the salt and tang. Add ½ teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

 

 

Tofu Mango Curry recipe by Vegan Richa

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3 Comments

  • Reply
    Rajendra Moothianpillay
    May 22, 2015 at 8:05 am

    i enjoy your recipe and it is nice to know that many are changing their eating habits. The mango tofu curry looks like it is going to be a delight.

  • Reply
    Vern
    June 11, 2015 at 8:41 pm

    I made this tonight, and it was amazing! Richa’s recipes are always so good!

    • Reply
      Nava
      June 11, 2015 at 8:56 pm

      Glad you enjoyed this! Richa is so talented.

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