Creamy Coconut Mango Tofu Curry
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A fragrant, mildly spiced plant-based curry featuring crispy pan-seared tofu and sweet mango simmered in rich coconut milk.
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Ingredients
- ✓400 g extra-firm tofu
- ✓15 ml cornstarch
- ✓30 ml neutral cooking oil
- ✓1 large yellow onion
- ✓3 cloves garlic
- ✓15 ml fresh ginger
- ✓15 ml mild yellow curry powder
- ✓0.5 tsp ground turmeric
- ✓0.5 tsp ground cumin
- ✓400 ml full-fat coconut milk
- ✓150 ml vegetable broth
- ✓1 large ripe mango
- ✓15 ml soy sauce
- ✓15 ml lime juice
- ✓120 ml fresh cilantro
Instructions
Toss the cubed extra-firm tofu with cornstarch in a bowl until evenly coated.
💡 Tip: Cornstarch helps form a crispy outer crust that holds up well in the sauce.
Heat 15 ml of neutral oil in a large skillet or wok over medium-high heat. Add the tofu and pan-fry until golden brown and crispy on all sides, about 8-10 minutes. Transfer the tofu to a plate lined with paper towels and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the diced onion and cook over medium heat for 4-5 minutes until softened and translucent.
Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin. Sauté for about 1 minute until fragrant.
💡 Tip: Be careful not to burn the spices; keep them moving in the pan.
Pour in the coconut milk and vegetable broth, stirring well to scrape up any brown bits stuck to the bottom of the pan. Bring the liquid to a gentle simmer.
Add the diced mango and cooked tofu to the skillet. Simmer gently over medium-low heat for 5 minutes to let the flavors meld together and the sauce thicken slightly.
Remove from heat, stir in the soy sauce and fresh lime juice, and taste for seasoning. Top with fresh chopped cilantro before serving.
💡 Tip: Fresh lime juice balances the sweetness of the mango and richness of the coconut milk.
📝 Chef's Notes
Serve hot over steamed jasmine rice or basmati rice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
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