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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Mango Tofu Stir Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions