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Vegan Mango Tofu Stir-Fry

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PREP TIME
35 min
COOKING TIME
25 min
TOTAL TIME
60 min
SERVINGS
4 servings
Dinner
Vegan Mango Tofu Stir-Fry
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
Instructions
1
Combine pineapple, broth, mango, habanero peppers, ginger root, garlic cloves, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Heat over medium heat for 10 to 15 minutes.
2
Transfer the contents of the saucepan into a bowl and blend until smooth using a food processor or electric blender. Set it aside temporarily.
3
Dip tofu pieces into a bowl of cornstarch, coating them lightly. Heat a wok over extremely high heat and add a generous amount of vegetable oil to the hot wok. Allow it to heat up until it starts shimmering, approximately 1 minute. Add the tofu pieces and stir-fry until they are uniformly golden brown, around 5 minutes.
4
Transfer the cooked tofu to a plate and set it aside for now. Add celery, carrots, mangos, and green peppers to the wok and stir-fry until they are soft and retain their vibrant color while remaining firm, roughly 5 minutes. Add the tofu back into the pan along with the sauce and mix well to combine.
5
Taste the dish and add salt as desired. Serve it hot, garnished with cilantro and scallions.