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    Home » Recipes » Sweet and Spicy Mango Tofu Stir-fry

    Published: Mar 20, 2015 · Modified: Dec 6, 2020 by Loreto · 2 Comments

    Sweet and Spicy Mango Tofu Stir-fry

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    Sweet and spicy mango tofu stir-fry

    I am sure most of us have always been faced with what to do with vegetables that need to be used and not wasted. We find that a good stir-fry always takes care of that problem. Plus it is a very healthy way to cook and eat. Tonight was a night where meat was not on the menu. Instead I took a trip to Chinatown in the downtown area of Edmonton. There are a few good Asian grocery stores that carry a plethora of products and some great tofus. The one I chose was Lucky 97  and I picked up a  spiced tofu extra firm. I know for a lot of people tofu is an acquired taste but we have grown to like it very much, and learning to spice it to take on great robust flavor.

     

     

    There is a great restaurant in the downtown sector of Edmonton called Padmanadi which is an amazing vegan restaurant. The owner and friend Kasim is a bundle of happiness, friendliness, and gratitude. His dishes are made with different flavored soy proteins  and are so delicious and beautiful which also reflects the ambience of the restaurant. It was probably there that we started to love all things vegan.

    But what I really wanted to get at was that tofu has come a long way and can be so tasty that your yearning for meat will be satisfied with these dishes. The dish I made is Sweet and spicy mango tofu stir-fry. It has a little bite to every mouthful, soothed with the sweetness of the mango combined with the crispiness and freshness of the shredded romaine. Wonderful flavors to a well balanced beautiful dish.

    Sweet and spicy mango tofu stir-fry

    Great served with a steamed jasmine rice.

    Sweet and spicy mango tofu stir-fry

    Sweet and spicy mango tofu stir-fry

    Enjoy!

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    Sweet and Spicy Mango Tofu Stir-fry


    • Total Time: 30 minutes
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    Ingredients

    Scale
    • 1 package of extra firm spice tofu thinly sliced
    • 1 small white onion sliced
    • 1 small red pepper sliced lengthwise
    • 1 small yellow pepper sliced lengthwise
    • ½ green pepper sliced lengthwise
    • 6 shitake mushrooms thinly sliced
    • 1 small zucchini thinly sliced
    • 1 medium carrot thinly sliced
    • 2 cloves garlic minced
    • 4 slices ginger minced
    • 1 cup jasmine rice
    • 1 ¾ cups water
    • salt
    • pepper
    • 3 leaves of basil
    • 1 tablespoon grated lemongrass
    • sesame oil
    • peanut oil
    • 1 teaspoon of sesame seeds
    • 2 teaspoons chili paste
    • ¼ cup mango juice
    • ¼ cup vegetable stock
    • 1 tablespoon soy sauce
    • 2 teaspoon water
    • 1 ½ tsp sugar
    • 1 teaspoon fish sauce
    • 1 tablespoon rice wine vinegar

    Instructions

    1. Start off by getting all your vegetables ready, along with the vegetable stock, mango juice and minced garlic and ginger.
    2. In a medium sauce pan bring water to boil add sesame oil, rice salt, cover and bring to a boil then reduce heat to medium and let simmer till water dissipates.
    3. While rice is cooking drizzle some peanut and sesame oil in a wok, heat and toss in all vegetables starting with the most firm like carrots then the rest: peppers, onions, mushrooms, zucchini. Then last add the garlic, ginger, ½ the lemon grass.
    4. Pour in ½ the soy sauce, stock and mango juice. Cook just 5-10 minutes.
    5. In another wok drizzle some more peanut oil and sesame oil, heat up and toss in sliced tofu stir-fry and garlic, ginger, rest of lemongrass add rest of vegetable stock, mango juice, soy sauce, and the diced tofu and chili paste and toss in with vegetables cook for another 2 minutes.
    6. Take cover off rice and with a fork fluff rice and place some in a ramekin.
    7. Place tofu and vegetables in a bowl, shred up some romaine lettuce and place off to the side of the vegetables.
    8. In a small sauce pan heat up water, sugar, fish sauce, chili paste, vinegar, shaved carrots , let cool and drizzle on lettuce.
    9. Now it is ready to serve.
    • Prep Time: 30 minutes

    Nutrition

    • Serving Size: 4 portions

    Did you make this recipe?

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    Disclosure: All links in our post are NOT affiliate links. They are only about products or places we normally purchase and like.  

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    • 1

    Loreto

    When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment. Dig deeper →

    Nicoletta

    I love baking and kneading dough because it takes me to a happy place in my soul. Dig deeper →

    Reader Interactions

    Comments

    1. Sew says

      December 05, 2020 at 12:45 pm

      I’m wondering what is 1 1/2 sugar? This sounds a lot like a Thai dish that I had recently a mango Wok Fry that was sensational. Thank you

      Reply
      • Loreto says

        December 06, 2020 at 9:01 am

        Hello, thank you for noticing that. It is supposed to read 1 1/2 teaspoons sugar. We usually use organic cane sugar. I hope you enjoy this recipe. It is so so good!
        happy cooking!
        Cheers!

        Reply

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    Hi! We are Loreto and Nicoletta, the foodie duo behind Sugar Love Spices. We love creating in the kitchen using seasonal good quality ingredients that we believe are key to the success of every meal. Come with us as we share traditional Italian recipes and so much more. Having fun in the kitchen is very important to us, and want to share that light heartedness with you. Nicoletta will help you with the sweet things, and I Loreto like to spice things up. Dig deeper →

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