Mango-Chili Tofu Stir Fry
Ingredients
The sauce
-
⅓
cup
bottled mango chutney
-
2
teaspoons
Asian chili garlic sauce
-
1
teaspoon
minced fresh ginger
-
2
cloves
garlic, minced
-
2
teaspoons
cooking oil
-
⅛
teaspoon
crushed red pepper flakes
The stir fry
-
16
oz
firm tofu, pressed
-
1
medium
red bell pepper, cut into strips
-
1
medium
mango, seeded, peeled, and diced
-
2
tablespoons
grapeseed oil or other cooking oil
-
2
cups
cooked brown rice
-
to taste
black sesame seeds for garnish
Instructions
- Combine the chutney, chili garlic sauce, ginger, and garlic in a small bowl to make the sauce and set aside.
- Cut the pressed tofu into 16 triangular pieces.
- Heat oil in a large wok or skillet over medium-high heat and add red pepper flakes, cooking for 10 seconds.
- Add the tofu to the pan and cook for 3-5 minutes on each side until browned, then remove and drain on paper towels.
- Stir fry the bell peppers in the same pan for 3-4 minutes until tender.
- Return the tofu to the pan, add the sauce, and stir to coat, heating through.
- Serve over rice and top with diced mango and black sesame seeds.
Nutrition Facts (estimated)
Servings
4
Calories
409
Total fat
15g
Total carbohydrates
56g
Total protein
13g
Sodium
140mg
Cholesterol
0mg
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