Description

This mango and tofu stir fry dish comes with a sweet and spicy sauce for added deliciousness and is completely vegan.

Ingredients

• 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
• 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, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
2. Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
3. Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
4. Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
5. Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.