Mango Tofu Stir Fry Recipe

Name: Mango Tofu Stir Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: salt; 1/2 lb snap peas, ends trimmed, if needed; 1 carrot, sliced into long pieces; 1 (16 ounce) packet firm tofu, cubed; 1 tablespoon black bean sauce; 1 tablespoon sesame oil; 1 tablespoon cornstarch; 1 tablespoon soy sauce; 2 tablespoons canola oil; fresh ground black pepper or cayenne pepper; Mango Tomatillo Salsa (use 2 cups); 1 semi-ripe mango, peeled and seeded, plus; 1 semi-ripe mango, peeled, seeded, and small diced; 1 jalapeno, seeded; 2 limes, juice of; 1 orange, juice of; 10 medium tomatillos, peeled washed, and diced finely; 1 medium ripe tomatoes, finely diced; 1 red onion, finely diced; 1/2 cup chopped cilantro; salt & freshly ground black pepper

Servings: persons

salt
1/2 lb snap peas, ends trimmed, if needed
1 carrot, sliced into long pieces
1 (16 ounce) packet firm tofu, cubed
1 tablespoon black bean sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons canola oil
fresh ground black pepper or cayenne pepper
Mango Tomatillo Salsa (use 2 cups)
1 semi-ripe mango, peeled and seeded, plus
1 semi-ripe mango, peeled, seeded, and small diced
1 jalapeno, seeded
2 limes, juice of
1 orange, juice of
10 medium tomatillos, peeled washed, and diced finely
1 medium ripe tomatoes, finely diced
1 red onion, finely diced
1/2 cup chopped cilantro
salt & freshly ground black pepper

1
Salsa:
2
Begin by peeling 1 of the mangoes removing all the flesh possible and discarding the seed.
3
Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
4
Meanwhile peel and remove flesh from the remaining mango and finely dice.
5
To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
6
For the tofu:
7
Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
8
In a large bowl, combine the tofu, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.
9
Heat a wok or heavy saute pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the tofu and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa. Season with salt and pepper and serve.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: salt, 1/2 lb snap peas, ends trimmed, if needed, 1 carrot, sliced into long pieces, 1 (16 ounce) packet firm tofu, cubed, and more.

Yes, Mango Tofu Stir Fry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango Tofu Stir Fry

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