Fiery Mango and Tofu Stir-Fry for Vegans

Ingredients

• Sauce:
• 1 (8 ounce) can diced pineapple, undrained
• ½ 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
• ½ teaspoon ground turmeric
• Stir Fry:
• 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

Step 1

Combin pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Let it simmer gently over medium heat for about 10 to 15 minutes. Once it’s nicely cooked, carefully pour the sauce into a blender or food processor and blend until smooth. Set that aside for now.

Step 2

Toss the tofu in a bowl with just enough cornstarch to give it a light coating. Heat up a wok or a large pan over high heat and add some vegetable oil. When the oil is hot and shimmering, add the tofu and stir-fry it until it turns golden and crispy all over, which should take around 5 minutes. Then, transfer the tofu to a plate and set it aside.

Step 3

In the same wok, add the celery, carrots, mango, and green peppers. Stir-fry the veggies until they’re tender but still have a bit of crunch and a bright color—about 5 minutes. Return the tofu to the pan, pour in the sauce, and toss everything together so it’s well coated. Give it a taste and add a pinch of salt if needed. Serve it up with fresh cilantro and scallions sprinkled on top for a fresh finish.