Mango Tofu Curry

🛒 Ingredients

• Extra-firm tofu 100 g · 76 kcal
• Ripe mango 75 g · 45 kcal
• Full-fat coconut milk 100 g · 169 kcal
• Yellow onion 38 g · 15 kcal
• Garlic cloves 4 g · 5 kcal
• Fresh ginger 3 g · 2 kcal
• Red bell pepper 38 g · 8 kcal
• Curry powder 4 g · 13 kcal
• Turmeric powder 1 g · 2 kcal
• Cumin powder 1 g · 2 kcal
• Coriander powder 1 g · 2 kcal
• Vegetable oil 8 g · 66 kcal
• Lime juice 4 g · 1 kcal
• Fresh cilantro 3 g · 1 kcal

👨‍🍳 Instructions

1. Press the extra-firm tofu to remove excess water, then cut it into 1-inch cubes. Heat vegetable oil in a large pot or deep skillet over medium heat.
2. Add the tofu cubes to the hot oil and cook until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove the tofu and set aside.
3. In the same pot, add more oil if needed, then sauté diced onion until softened, about 3-5 minutes.
4. Add minced garlic and grated ginger to the pot and cook for 1 minute until fragrant.
5. Stir in the curry powder, turmeric, cumin, and coriander. Cook for another minute, stirring constantly, allowing the spices to toast.
6. Pour in the full-fat coconut milk and add the diced red bell pepper. Bring the mixture to a gentle simmer.
7. Add the prepared tofu and the ripe mango chunks to the curry. Simmer for 10-15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. Stir in the fresh lime juice. Taste and adjust seasoning with salt, a pinch of sugar (if desired) and more lime juice if needed.
9. Garnish with fresh cilantro and serve hot, ideally over steamed rice or quinoa.