RCI-ND.005.0166.001
Tofu Mango Stir-fry with Pasta
.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- lb. capellini Pasta1/2 unit
- 1 tbsp
- 1/2 tsp
- 1/8 tsp
- Onion1 mediumsliced
- Mushrooms2 cupssliced
- firm tofu1/2 cupdiced
- celery stalks2 unitthinly sliced
- red and green peppers2 cupsjulienned
- cabbage2 cupssliced
- firm ripe mango1 1/2 cupsdiced
- 1 tbsp
- lb. bean sprouts1/2 unit
- 2 tbsp
- roasted1/4 cupunsalted peanuts or cashews
Method
1
Bring a large pot of salted water to a boil and cook the capellini according to package directions until al dente, then drain and set aside.
2
While the pasta cooks, press the diced firm tofu gently between paper towels to remove excess moisture and set aside.
3
Heat sesame oil in a large wok or skillet over medium-high heat until shimmering.
2 minutes
4
Add the sliced onion and cook for 2 minutes, stirring frequently until it begins to soften.
5
Stir in cumin and hot chile paste, mixing well to distribute the spices evenly throughout the oil.
1 minutes
6
Add the sliced mushrooms and celery stalks, stirring continuously for 3 minutes until the mushrooms release their moisture and begin to brown.
3 minutes
7
Add the julienned red and green peppers and sliced cabbage, continuing to stir for 3 minutes until the vegetables are tender-crisp.
3 minutes
8
Gently fold in the diced tofu and diced mango, stirring carefully for 2 minutes to combine without breaking the tofu into smaller pieces.
2 minutes
9
Pour in the soy sauce and lime juice, then add the bean sprouts and toss everything together for 1 minute.
1 minutes
10
Add the cooked capellini to the wok and toss until all ingredients are evenly combined and heated through.
2 minutes
11
Divide the stir-fry among four bowls and top each portion with roasted peanuts or cashews before serving.