Spicy Mango Tofu With Avocado Cabbage Slaw (Printable)
Crispy tofu in tangy mango-chili glaze with fresh avocado cabbage slaw
# List of ingredients:
→ Tofu & Marinade
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 1 tbsp vegetable oil
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper
→ Spicy Mango Sauce
06 - 1 large ripe mango, peeled and diced
07 - 2 tbsp lime juice
08 - 1 tbsp soy sauce (use tamari for gluten-free)
09 - 1 tbsp maple syrup or agave nectar
10 - 1 tbsp sriracha or chili garlic sauce
11 - 1 tsp grated fresh ginger
12 - 1 small garlic clove, minced
→ Avocado Cabbage Slaw
13 - 2 cups shredded red cabbage
14 - 1 ripe avocado, diced
15 - 1/4 cup chopped fresh cilantro
16 - 1 medium carrot, julienned
17 - 2 tbsp lime juice
18 - 1 tbsp olive oil
19 - 1/2 tsp salt
20 - Freshly ground black pepper to taste
→ To Serve
21 - 2 tbsp toasted sesame seeds
22 - 2 green onions, thinly sliced
23 - Lime wedges
# Steps:
01 - Pat tofu dry and cut into 3/4-inch cubes. Toss gently with cornstarch, salt, and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
02 - In a blender or food processor, combine diced mango, lime juice, soy sauce, maple syrup, sriracha, ginger, and garlic. Blend until smooth. Taste and adjust heat or sweetness as desired.
03 - Return tofu to the pan over medium heat. Pour in the mango sauce and cook, stirring gently, until the sauce thickens and coats the tofu, about 2-3 minutes. Remove from heat.
04 - In a large bowl, combine shredded cabbage, avocado, cilantro, carrot, lime juice, olive oil, salt, and black pepper. Toss gently until well mixed.
05 - Divide avocado cabbage slaw among plates. Top with spicy mango tofu. Garnish with sesame seeds, green onions, and a wedge of lime.
# Expert Advice:
01 -
- The crispy tofu contrasts perfectly with that velvety sweet and spicy mango glaze that clings to every cube
- That cool creamy avocado slaw cuts through the heat like a refreshing palate cleanser
- You get that restaurant quality presentation with about 20 minutes of actual hands on time
02 -
- Do not skip pressing the tofu or you will end up with sad steaming cubes instead of crispy ones
- Work quickly once you add the mango sauce to the pan because the natural sugars can burn if left too long
- Cut avocado right before serving because it will brown if it sits too long in the dressed slaw
03 -
- Use a splatter guard when crisping the tofu because cornstarch can pop and make a mess of your stove
- Taste your mango before blending and add more maple syrup if the fruit is not perfectly ripe