Mango Curry Tofu
Ingredients
The Tofu
-
14
ounces
firm tofu
-
2
teaspoons
safflower or other neutral oil
-
¼
teaspoon
cayenne
-
¼
teaspoon
ground cinnamon
-
½
teaspoon
Garam Masala
-
¼
teaspoon
salt
The Curry
-
¾
cup
chopped red onion
-
1
1-inch knob
ginger
-
3
cloves
garlic
-
2
tablespoons
water
-
1
teaspoon
safflower or other neutral oil
-
¼
teaspoon
cumin seeds
-
2
bay leaves
-
4
cloves
-
1 ¼
cups
canned or culinary coconut milk
-
¾
cup
ripe mango pulp or puree
-
½
teaspoon
salt
-
2
teaspoons
apple cider vinegar
-
Generous dash
black pepper
-
¼
teaspoon
Garam Masala for garnish
-
2
tablespoons
chopped cilantro for garnish
Instructions
- Press the tofu by cutting it into ½-inch slices, placing it between towels, and applying weight for 10 minutes.
- Cut the pressed tofu into ½-inch cubes.
- Heat oil in a skillet and cook the tofu until lightly browned, then add spices and set aside.
- Blend onion, ginger, and garlic with water to make a smooth puree.
- Heat oil in another skillet, add cumin seeds, bay leaves, and cloves, and cook for 1 minute.
- Add the pureed onion and cook until dry and fragrant.
- Stir in coconut milk, mango pulp, salt, and vinegar, then add the tofu and spices.
- Cook until the sauce boils, then reduce heat and simmer until thickened.
- Adjust seasoning and garnish with cilantro and Garam Masala before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
332
Total fat
26g
Total carbohydrates
18g
Total protein
12g
Sodium
455mg
Cholesterol
0mg
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