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Sweet and Spicy Mango Tofu Stir-fry

  • Prep Time: 30 minutes
  • Total Time: 30 minutes


  • 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
  • 1/2 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 3/4 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
  • 1/4 cup mango juice
  • 1/4 cup vegetable stock
  • 1 tablespoon soy sauce
  • 2 teaspoon water
  • 1 1/2 tsp sugar
  • 1 teaspoon fish sauce
  • 1 tablespoon rice wine vinegar


  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, 1/2 the lemon grass.
  4. Pour in 1/2 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.


  • Serving Size: 4 portions
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