Mango Habanero Tofu Recipe

Get ready to tantalize your taste buds with our Mango Habanero Tofu—a vegan twist on the beloved Thai dish, tofu with mango sauce. This vibrant and flavorful dish features tofu simmered in a luscious mango sauce infused with the zing of fresh ginger, the warmth of garlic, and the fiery kick of habanero peppers. It’s a harmonious blend of sweet, spicy, and savory flavors that will elevate your dining experience to new heights.

Ingredients:

  • 1 block (14 oz) of firm tofu, pressed and cubed
  • 2 ripe mangoes, peeled and diced
  • 1 habanero pepper, seeded and finely chopped
  • 2 cloves of garlic, minced
  • 1 tablespoon of fresh ginger, grated
  • 1/4 cup of soy sauce or tamari
  • 2 tablespoons of rice vinegar
  • 2 tablespoons of maple syrup or agave nectar
  • 1 tablespoon of cornstarch
  • 2 tablespoons of water
  • 2 tablespoons of sesame oil
  • 1/4 cup of chopped fresh cilantro, for garnish
  • Cooked rice or quinoa, for serving

Instructions:

  1. Begin by pressing the tofu to remove excess moisture. Place the tofu between two clean kitchen towels or paper towels and press gently with a heavy object, such as a cast-iron skillet, for 15-20 minutes. Once pressed, cut the tofu into cubes and set aside.
  2. In a blender or food processor, combine the diced mangoes, chopped habanero pepper, minced garlic, grated ginger, soy sauce or tamari, rice vinegar, and maple syrup or agave nectar. Blend until smooth and well combined.
  3. In a small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
  4. Heat the sesame oil in a large skillet or wok over medium heat. Add the cubed tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.
  5. In the same skillet, add the mango sauce mixture and bring to a simmer. Cook for 2-3 minutes, stirring frequently, until the sauce begins to thicken slightly.
  6. Once the sauce has thickened, add the tofu back to the skillet and stir gently to coat it in the sauce. Allow the tofu to simmer in the sauce for an additional 2-3 minutes, until heated through.
  7. Remove the skillet from the heat and garnish the Mango Habanero Tofu with chopped fresh cilantro.
  8. Serve the Mango Habanero Tofu hot over cooked rice or quinoa, and enjoy the explosion of flavors with each bite!

Nutritional Information: Note: Nutritional values may vary depending on specific brands of ingredients used.

  • Servings: 4
  • Serving Size: 1/4 of recipe (about 1 cup)
  • Calories per serving: Approximately 290
  • Total Fat: Approximately 10g
  • Saturated Fat: Approximately 1.5g
  • Cholesterol: 0mg
  • Sodium: Approximately 700mg
  • Total Carbohydrates: Approximately 40g
  • Dietary Fiber: Approximately 5g
  • Sugars: Approximately 25g
  • Protein: Approximately 14g

Weight Watchers SmartPoints:

  • SmartPoints per serving: Approximately 7

Additional Tips:

  • Adjust the amount of habanero pepper according to your spice preference. If you prefer a milder heat, use less pepper or remove the seeds before chopping.
  • For added depth of flavor, you can marinate the cubed tofu in the mango sauce for 30 minutes to 1 hour before cooking.
  • Feel free to customize the recipe by adding your favorite vegetables, such as bell peppers, snap peas, or broccoli, to the skillet along with the tofu.
  • Leftover Mango Habanero Tofu can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.

In conclusion, our Mango Habanero Tofu is a delightful fusion of sweet and spicy flavors that will take your taste buds on a culinary journey to Thailand and back. With its simple preparation and vibrant ingredients, this dish is perfect for both weeknight dinners and special occasions. Give it a try and prepare to be amazed by its irresistible flavor profile!