Vegan Recipes

Mango Habanero Tofu


  • 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


  1. Prepare the Tofu:
    1. Press the tofu to remove excess moisture. Cut the tofu into cubes and pat dry with paper towels.
    2. Toss the tofu cubes in cornstarch, salt, and pepper until evenly coated.
    3. 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.
  2. Make the Mango Habanero Sauce:
    1. 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.
    2. 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.
  3. Cook the Sauce:
    1. In the same skillet used for the tofu, heat 1 tablespoon of olive oil over medium heat.
    2. 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.
  4. Combine Tofu and Sauce:
    1. Add the crispy tofu cubes back into the skillet with the mango habanero sauce. Toss to coat the tofu evenly with the sauce.
    2. Cook for an additional 2-3 minutes, allowing the tofu to absorb the flavors of the sauce.
  5. 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.

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