Mango Curry Tofu | Dinner

In the United States, mangoes can be a bit tart. For desserts or curries like this one, I

prefer mango pulp or puree in canned or bottled form. You can use a ripe

mango if you prefer, but be sure to puree it well before using. This is a simple

recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can

easily be made soy-free.



14 ounces firm tofu

2 teaspoons safflower or other neutral oil

1/4 teaspoon cayenne

1/4 teaspoon ground cinnamon

1/2 teaspoon Garam Masala (here)

1/4 teaspoon salt


3/4 cup chopped red onion

1 (1-inch) knob of ginger

3 cloves garlic

2 tablespoons water

1 teaspoon safflower or other neutral oil

1/4 teaspoon cumin seeds

2 bay leaves

4 cloves

1 1/4 cups canned or culinary coconut milk

3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)

1/2 teaspoon salt

2 teaspoons apple cider vinegar

Generous dash of black pepper

1/4 teaspoon Garam Masala (here), for garnish

2 tablespoons chopped cilantro, for garnish


1. Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen

towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight

on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the

tofu slices into 1/2-inch cubes.

2. Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the

skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on

some sides, stirring occasionally 4 minutes. Add the cayenne, cinnamon, garam

masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

3. Curry: In a blender, combine the onion, ginger, and garlic and blend into a

smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over

medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves.

Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry

and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes.

Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu

and all the spices from the tofu skillet to the sauce skillet. Add a dash of black


4. Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the

heat to low and cook uncovered until the sauce thickens and desired consistency

is achieved about 15 minutes. Taste and adjust the salt and tang. Add 1/2

a teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro

and a dash of garam masala and serve hot.

SoyFree Variation: Replace the tofu with 2 cups cooked chickpeas, 2 1/2 to 3

cups chopped vegetables, or 8 ounces hemp seed tofu.

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