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Creamy Coconut Mango Tofu Curry
easy
Dinner
Asian Fusion
Creamy Coconut Mango Tofu Curry
15m
Préparation
25m
Cuisson
4
Portions
1.1K+
Vues
1 photos • Appuyez pour voir
A fragrant, mildly spiced plant-based curry featuring crispy pan-seared tofu and sweet mango simmered in rich coconut milk.
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Yumzy
Recette publique
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Ingrédients
- ✓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
1
Toss the cubed extra-firm tofu with cornstarch in a bowl until evenly coated.
💡
Astuce:Cornstarch helps form a crispy outer crust that holds up well in the sauce.
2
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.
3
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.
4
Stir in the minced garlic, grated ginger, curry powder, turmeric, and cumin. Sauté for about 1 minute until fragrant.
💡
Astuce:Be careful not to burn the spices; keep them moving in the pan.
5
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.
6
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.
7
Remove from heat, stir in the soy sauce and fresh lime juice, and taste for seasoning. Top with fresh chopped cilantro before serving.
💡
Astuce:Fresh lime juice balances the sweetness of the mango and richness of the coconut milk.
📝 Notes du chef
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.
vegan
curry
tofu
mango
coconut
gluten-free
weeknight dinner
mango tofu curry
coconut tofu curry
vegan curry recipe
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