Spicy Vegan Mango and Tofu Stir-Fry
Description
This mango and tofu stir fry dish comes with a sweet and spicy sauce for added deliciousness and is completely vegan.
Ingredients
•
1 (8 ounce) can diced pineapple, undrained
•
1/2 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
•
1/2 teaspoon ground turmeric
•
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
1
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
Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
3
Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
4
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
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.