RCI-VG.004.1380.001
Sweet and Sour Mango Tofu
Sweet and Sour Mango Tofu from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- tofu1 lbfirm, cubed
- ¼ cup
- tamari sauce¼ cup
- 3 tbsp
- mango1 cuppureed
- 2 tbsp
- ginger1 tspfresh, minced
- garlic4 clovesminced
- 1 tbsp
- scallions8 unitdiced
- green bell pepper1 unitjulienned
- red bell pepper1 unitjulienned
- mushrooms1 lbsliced
- cashews1 cuptoasted
- rice for 61 unit
Method
1
Press the tofu firmly between paper towels or a clean cloth for about 15 minutes to remove excess moisture, then cut into 1-inch cubes.
15 minutes
2
Prepare the sweet and sour sauce by whisking together honey, lemon juice, and a splash of water in a small bowl until fully combined. Set aside.
3 minutes
3
Heat vegetable oil in a large skillet or wok over medium-high heat, then add the tofu cubes and pan-fry until golden and crisp on all sides, turning occasionally.
8 minutes
4
Remove the tofu from the pan and set aside, then add a little more oil if needed and sauté the minced garlic and grated ginger until fragrant.
2 minutes
5
Add the sliced red and green bell peppers and mushrooms to the pan, stir-frying over high heat until the vegetables are tender-crisp.
4 minutes
6
Return the tofu to the pan and add the diced mango, then pour the sweet and sour sauce over everything and toss gently to coat all ingredients evenly.
3 minutes
7
Stir in the cashews and cook for an additional minute until the sauce thickens slightly and everything is heated through.
2 minutes
8
Remove from heat, garnish generously with sliced scallions, and serve immediately over steamed rice or noodles.