Recipes Cuisine Asian Spicy Vegan Mango and Tofu Stir-Fry 5.0 (1) 1 Review 2 Photos This is a vegan sweet and spicy tofu stir fry that was inspired by a dish I get at my local Thai restaurant. I've been working through this recipe for several years now but finally have created something I love. Ensuring all of the ingredients are thinly cut results in uniform cooking as well as a crunchy and addictive texture. This recipe also works great with chicken if tofu isn't your thing! Submitted by Curran Published on March 9, 2020 Save Rate Print Share Close Add Photo Prep Time: 35 mins Cook Time: 25 mins Total Time: 1 hr Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients Sauce: 1 (8 ounce) can diced pineapple, undrained ½ cup vegetable broth 1 mango - peeled, seeded and diced 1 habanero pepper, stemmed, or more to taste 1 (2 inch) piece fresh ginger, peeled and thinly sliced 4 cloves garlic 3 tablespoons soy sauce 1 tablespoon brown sugar 1 tablespoon rice vinegar ½ teaspoon ground turmeric Stir Fry: 1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips 1 tablespoon cornstarch, or as needed 2 tablespoons vegetable oil 3 stalks celery, cut into very thin strips 2 large carrots, cut into thin strips 2 mangos - peeled, seeded, and cut into thin strips 2 green chile peppers, cut into very thin strips salt to taste 1 tablespoon chopped fresh cilantro, or to taste 1 tablespoon chopped scallions, or to taste Directions 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. Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside. Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces. 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. 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. Cook's Notes: You can substitute 1/4 to 1/2 cup matchstick carrots instead of sliced whole carrots. You can also run them through a spiralizer. You can use apple cider vinegar instead of rice vinegar, and chicken stock instead of vegetable. Try to pick mangos on the firmer side. Make sure mangos and tofu strips are the same size, and that green peppers and celery strips are the same size. I Made It Print Nutrition Facts (per serving) 300 Calories 12g Fat 45g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 300 % Daily Value * Total Fat 12g 15% Saturated Fat 2g 8% Sodium 835mg 36% Total Carbohydrate 45g 16% Dietary Fiber 5g 18% Total Sugars 33g Protein 10g 20% Vitamin C 97mg 107% Calcium 357mg 27% Iron 6mg 32% Potassium 689mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.