Spicy Vegan Mango And Tofu Stir Fry Recipes

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

Ingredients

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

SPICY TOFU AND VEGETABLE STIR-FRY

Spicy Tofu and Vegetable Stir-fry image

Quick, simple-to-make tofu stir-fry dish that will convert even the meat-only eaters. Although there is shrimp in the ingredients list it is an optional ingredient. This is great served with rice. Recipe adapted from New Mexico Magazine.

Provided by ellie_

Categories Soy/Tofu

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons corn oil
1 (1 lb) package firm tofu, cut into 1 inch cubes
1/2 cup cornstarch
1 bunch green onion, sliced
1 cup snow peas, trimed and sliced
1/2 lb mushroom, sliced
2 carrots, peeled and sliced
12 large shrimp (optional)
1 poblano pepper, sliced
1/4 cup rice vinegar
1/4 cup sweet and sour sauce
1 dash hot sauce (I use Frank's, or more to taste)

Steps:

Put cornstarch in pie pan.
Add tofu and coat on all sides.
Heat 2 TB oil in pan over medium-high heat.
Add tofu and cook until brown (be careful it turns very easily).
Remove and transfer to bowl.
Add remaining 2 TB oil to pan.
Saute vegetables (green onions- pepper) over medium heat until cooked through (10 minutes).
Add shrimp (if using) and continue cooking 5 minutes or until shrimp is pink.
Mix vinegar, sweet n' sour sauce and hot sauce in measuring cup.
Add sauce mixture and tofu to pan and cook 5 minutes longer.

MANGO TOFU STIR FRY

Mango Tofu Stir Fry image

Make and share this Mango Tofu Stir Fry recipe from Food.com.

Provided by FoodisGood

Categories Soy/Tofu

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 20

Ingredients

salt
1/2 lb snap peas, ends trimmed, if needed
1 carrot, sliced into long pieces
1 (16 ounce) packet firm tofu, cubed
1 tablespoon black bean sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
2 tablespoons canola oil
fresh ground black pepper or cayenne pepper
1 semi-ripe mango, peeled and seeded, plus
1 semi-ripe mango, peeled, seeded, and small diced
1 jalapeno, seeded
2 limes, juice of
1 orange, juice of
10 medium tomatillos, peeled washed, and diced finely
1 medium ripe tomatoes, finely diced
1 red onion, finely diced
1/2 cup chopped cilantro
salt & freshly ground black pepper

Steps:

Salsa:.
Begin by peeling 1 of the mangoes removing all the flesh possible and discarding the seed.
Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
Meanwhile peel and remove flesh from the remaining mango and finely dice.
To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
For the tofu:.
Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
In a large bowl, combine the tofu, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.
Heat a wok or heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the tofu and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa. Season with salt and pepper and serve.

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