Name: Spicy Vegan Mango and Tofu Stir-Fry
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Diced pineapple, undrained - 1 (8 ounce) can; Vegetable broth - ½ cup; Mango - peeled, seeded and diced - 1; Habanero pepper, stemmed, or more to taste - 1; Fresh ginger, peeled and thinly sliced - 1 (2 inch) piece; Garlic - 4 cloves; Soy sauce - 3 tablespoons; Brown sugar - 1 tablespoon; Rice vinegar - 1 tablespoon; Ground turmeric - ½ teaspoon; Extra-firm tofu, pressed and cut into thin strips - 1 (12 ounce) package; Cornstarch, or as needed - 1 tablespoon; Vegetable oil - 2 tablespoons; Celery, cut into very thin strips - 3 stalks; Carrots, cut into thin strips - 2 large; Mangos - peeled, seeded, and cut into thin strips - 2; Green chile peppers, cut into very thin strips - 2; Salt to taste - 2; Chopped fresh cilantro, or to taste - 1 tablespoon; Chopped scallions, or to taste - 1 tablespoon

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Vegan Mango and Tofu Stir-Fry

1. Diced pineapple, undrained - 1 (8 ounce) can

2. Vegetable broth - ½ cup

3. Mango - peeled, seeded and diced - 1

4. Habanero pepper, stemmed, or more to taste - 1

5. Fresh ginger, peeled and thinly sliced - 1 (2 inch) piece

6. Garlic - 4 cloves

7. Soy sauce - 3 tablespoons

8. Brown sugar - 1 tablespoon

9. Rice vinegar - 1 tablespoon

10. Ground turmeric - ½ teaspoon

11. Extra-firm tofu, pressed and cut into thin strips - 1 (12 ounce) package

12. Cornstarch, or as needed - 1 tablespoon

13. Vegetable oil - 2 tablespoons

14. Celery, cut into very thin strips - 3 stalks

15. Carrots, cut into thin strips - 2 large

16. Mangos - peeled, seeded, and cut into thin strips - 2

17. Green chile peppers, cut into very thin strips - 2

18. Salt to taste - 2

19. Chopped fresh cilantro, or to taste - 1 tablespoon

20. Chopped scallions, or to taste - 1 tablespoon

How to cook deliciously - Spicy Vegan Mango and Tofu Stir-Fry

1. Stage

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.

2. Stage

Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.

3. Stage

Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.

4. Stage

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.

5. Stage

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.