Vegan Recipes
Mango Habanero Tofu
![447479384 768700848717211 7910126793224444835 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/06/447479384_768700848717211_7910126793224444835_n.jpg?resize=512%2C470&ssl=1)
Ingredients:
- Tofu:
- 1 block (14 oz) firm or extra-firm tofu, pressed and cut into cubes
- 2 tbsp cornstarch
- 1 tbsp olive oil
- Salt and pepper to taste
- Mango Habanero Sauce:
- 1 ripe mango, peeled and diced (or 1 cup frozen mango, thawed)
- 1-2 habanero peppers, seeds removed and finely chopped (adjust to taste)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp lime juice
- 2 tbsp maple syrup or agave nectar
- 1/4 cup water (adjust for desired consistency)
- 1 tbsp olive oil
- Optional Garnishes:
- Chopped fresh cilantro
- Sliced green onions
- Sesame seeds
- Lime wedges
Instructions:
- Prepare the Tofu:
- Press the tofu to remove excess moisture. Cut the tofu into cubes and pat dry with paper towels.
- Toss the tofu cubes in cornstarch, salt, and pepper until evenly coated.
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 6-8 minutes. Remove from the skillet and set aside.
- Make the Mango Habanero Sauce:
- In a blender or food processor, combine the diced mango, habanero peppers, minced garlic, fresh ginger, soy sauce, rice vinegar, lime juice, maple syrup, and water. Blend until smooth.
- Adjust the consistency with more water if needed. Taste and adjust the sweetness or spiciness by adding more maple syrup or habanero peppers as desired.
- Cook the Sauce:
- In the same skillet used for the tofu, heat 1 tablespoon of olive oil over medium heat.
- Pour the mango habanero sauce into the skillet and bring it to a simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Combine Tofu and Sauce:
- Add the crispy tofu cubes back into the skillet with the mango habanero sauce. Toss to coat the tofu evenly with the sauce.
- Cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors of the sauce.
- Serve:
- Serve the mango habanero tofu over rice, quinoa, or noodles. Garnish with chopped fresh cilantro, sliced green onions, sesame seeds, and lime wedges if desired.