Mango And Tofu Cream Recipes

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SPICY VEGAN MANGO AND TOFU STIR-FRY



Spicy Vegan Mango and Tofu Stir-Fry image

This is a vegan sweet and spicy tofu stir fry that was inspired by a dish I get at my local Thai restaurant. I've been working through this recipe for several years now but finally have created something I love. Ensuring all of the ingredients are thinly cut results in uniform cooking as well as a crunchy and addictive texture. This recipe also works great with chicken if tofu isn't your thing!

Provided by Curran

Categories     World Cuisine Recipes     Asian

Time 1h

Yield 4

Number Of Ingredients 20

1 (8 ounce) can diced pineapple, undrained
½ cup vegetable broth
1 mango - peeled, seeded and diced
1 habanero pepper, stemmed, or more to taste
1 (2 inch) piece fresh ginger, peeled and thinly sliced
4 cloves garlic
3 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
½ teaspoon ground turmeric
1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips
1 tablespoon cornstarch, or as needed
2 tablespoons vegetable oil
3 stalks celery, cut into very thin strips
2 large carrots, cut into thin strips
2 mangos - peeled, seeded, and cut into thin strips
2 green chile peppers, cut into very thin strips
salt to taste
1 tablespoon chopped fresh cilantro, or to taste
1 tablespoon chopped scallions, or to taste

Steps:

  • Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
  • Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
  • Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
  • Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
  • Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.

Nutrition Facts : Calories 299.5 calories, Carbohydrate 44.6 g, Fat 11.6 g, Fiber 5 g, Protein 9.8 g, SaturatedFat 1.6 g, Sodium 834.5 mg, Sugar 32.5 g

MANGO AND TOFU CREAM



Mango and Tofu Cream image

Make and share this Mango and Tofu Cream recipe from Food.com.

Provided by Missy Wombat

Categories     Soy/Tofu

Time 5m

Yield 1 batch

Number Of Ingredients 2

1 mango, medium sized
300 g silken tofu

Steps:

  • Remove skin and seed from mango.
  • Combine the tofu and mango flesh in the blender until smooth and creamy.

MANGO AND BANANA TOFU 'ICE CREAM' WITH RASPBERRY FRUIT LEATHER



Mango And Banana Tofu 'Ice Cream' with Raspberry Fruit Leather image

Make and share this Mango And Banana Tofu 'Ice Cream' with Raspberry Fruit Leather recipe from Food.com.

Provided by Charishma_Ramchanda

Categories     Frozen Desserts

Time P1DT8h

Yield 4 serving(s)

Number Of Ingredients 7

200 g silken tofu
300 g mango pulp (To ensure the best flavour, make sure the fruit is very ripe)
150 g sugar syrup
1 orange
200 g bananas
500 g fresh raspberries or 500 g frozen raspberries
sugar (optional)

Steps:

  • Blend together the tofu, bananas and mango until smooth.
  • Heat glucose syrup slightly.
  • Stir into blended ingredients.
  • Finely grate the orange, squeeze the juice, and add to the mixture.
  • Freeze in an ice-cream maker, according to manufacturer's instructions.
  • If ice-cream machine is unavailable, freeze the mixture in a bowl, allow to semi-freeze and beat again with electric beaters.
  • Allow to freeze again until firm and beat again.
  • Serve with raspberry leather and fresh fruits of your choice.
  • To prepare the raspberry fruit leather, blend the raspberries and sieve through a fine strainer.
  • If adding sugar to sweeten, add to the puree and heat until the sugar is dissolved.
  • Spread in a thin layer on a silpat (silicon baking sheet available in speciality baking stores).
  • Place on a baking tray.
  • Allow to dry in a low oven with the door ajar.
  • Leave until the raspberry fruit leather can be peeled off the silpat- approximately 6 hours or overnight.
  • Tear or cut into pieces to serve.
  • Store in an airtight container for upto 1 week.

Nutrition Facts : Calories 201.1, Fat 2.6, SaturatedFat 0.3, Sodium 5.8, Carbohydrate 44.4, Fiber 11.6, Sugar 26.5, Protein 5.1

MANGO TOFU TACOS



Mango Tofu Tacos image

I grew up vegetarian and love Mexican food. As a kid, we used to have bean tacos. Inspired by a family friend, and by my maturing taste buds, I created this recipe to liven up my vegetarian taco experience.This is, of course, just the filling, and you can add whatever toppings to your taco that you want. This recipe tends to match better with red taco sauces than with green ones. Extra filling can be reheated later or eaten cold as a mango tofu salsa. Enjoy!

Provided by Eric

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 15

3 tablespoons coconut oil, or more as needed
1 onion, chopped
1 serrano chile pepper, chopped
2 cloves garlic, finely chopped
2 (14 ounce) packages tofu, cut into chunks
1 bunch fresh cilantro, finely chopped (stems and leaves separated)
¼ (1 ounce) package taco seasoning mix, or more to taste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 mangos, peeled and cut into small chunks
¼ (1 ounce) package taco seasoning mix
1 pinch chili powder, or to taste
salt to taste
1 teaspoon ground cumin, or to taste
1 teaspoon ground coriander, or to taste

Steps:

  • Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
  • Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
  • Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 23.7 g, Fat 20.6 g, Fiber 3.6 g, Protein 17.3 g, SaturatedFat 10.8 g, Sodium 325.2 mg, Sugar 13.9 g

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