Spicy Mango Tofu With Lime Slaw (Printable)
Crispy tofu in spicy mango sauce over tangy lime cabbage slaw
# List of ingredients:
→ For the Spicy Mango Tofu
01 - 14 oz firm tofu, pressed and cut into ¾ inch cubes
02 - 2 tbsp cornstarch or potato starch for gluten-free
03 - 2 tbsp neutral oil such as canola or sunflower
04 - 1 ripe mango, peeled and diced
05 - 2 tbsp sriracha or other chili sauce
06 - 1 tbsp soy sauce or tamari for gluten-free
07 - 1 tbsp maple syrup
08 - 1 tbsp rice vinegar
09 - 1 garlic clove, minced
10 - 1 tsp grated fresh ginger
11 - Salt and pepper to taste
→ For the Lime Cabbage Slaw
12 - 2 cups shredded green cabbage
13 - 1 cup shredded red cabbage
14 - 1 medium carrot, julienned or grated
15 - 1 small red bell pepper, thinly sliced
16 - 2 tbsp fresh cilantro, chopped
17 - 3 tbsp fresh lime juice from about 2 limes
18 - 1 tbsp olive oil
19 - 1 tsp agave syrup or maple syrup
20 - Salt and pepper to taste
→ Garnishes
21 - 2 tbsp toasted sesame seeds
22 - 2 green onions, thinly sliced
23 - Extra cilantro leaves
24 - Lime wedges
# Steps:
01 - Pat tofu thoroughly dry and cut into uniform ¾ inch cubes. Place cornstarch in a shallow dish and toss tofu pieces until evenly coated on all sides.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat until shimmering. Arrange tofu in a single layer without overcrowding. Cook for 8 to 10 minutes, turning occasionally, until golden brown and crispy on all sides. Transfer cooked tofu to a plate and set aside.
03 - Combine diced mango, sriracha, soy sauce, maple syrup, rice vinegar, minced garlic, and grated ginger in a blender or food processor. Blend until completely smooth and creamy. Taste and adjust seasoning with additional salt or pepper if needed.
04 - Return crispy tofu to the skillet. Pour mango sauce evenly over tofu and toss gently to coat all pieces. Reduce heat to low and simmer for 2 to 3 minutes, stirring occasionally, until sauce thickens slightly and clings to tofu. Remove from heat.
05 - In a large mixing bowl, combine shredded green and red cabbage, julienned carrot, sliced red bell pepper, and chopped cilantro. In a separate small bowl, whisk together lime juice, olive oil, agave or maple syrup, salt, and pepper until emulsified. Pour dressing over vegetables and toss thoroughly until evenly mixed.
06 - Divide lime cabbage slaw among serving plates, creating a bed for the tofu. Top each portion with spicy mango tofu. Sprinkle with toasted sesame seeds, sliced green onions, and additional fresh cilantro leaves. Serve immediately with lime wedges on the side for squeezing.
# Expert Advice:
01 -
- The contrast between hot, sticky tofu and refreshing slaw keeps every bite exciting
- Ready in under an hour but tastes like something from a restaurant
- Perfect for those nights when you want something vibrant but not heavy
02 -
- Do not overcrowd the pan when cooking tofu, or it will steam instead of crisp, work in batches if necessary
- The sauce thickens quickly once added back to the hot pan, so keep an eye on it
- Salt the slaw dressing more generously than you think, the salt helps draw out moisture from the cabbage
03 -
- Use a nonstick skillet in good condition, tofu sticks painfully to scratched pans
- Taste your mango before blending, adjust maple syrup based on natural sweetness