Sticky Mango Tofu
with Quinoa & Lime
In this dish, tender cubes of tofu get tossed with tangy, sweet mango chutney and spicy chili garlic sauce. The deliciously sticky tofu is served over fluffy quinoa alongside juicy mango and sweet and savory red bell peppers for a flavor-packed dinner.
INGREDIENTS
- 1/2 cup white quinoa
- 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
- 1/4 cup cornstarch
- 1 mango, peeled and diced
- 1 red bell pepper, trimmed and diced
- 3 garlic cloves, peeled and thinly sliced
- 1 lime, zested and juiced (divided)
- 2 tsp low-sodium tamari
- 1 tbsp chili garlic sauce
- 3 tbsp mango chutney
- 1 scallion, trimmed and thinly sliced
- 2 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Combine quinoa, 1 cup water, and a pinch of salt in medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 12 to 15 minutes. (4-serving meal: use 2 cups water)
Combine tofu, cornstarch, and a pinch of salt and pepper in medium bowl and toss. Heat 2 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add coated tofu and cook, tossing occasionally, until browned in places, 3 to 4 minutes. (4-serving meal: use ¼ cup vegetable oil)
Add mango, bell pepper, garlic, and a pinch of salt to skillet and cook, stirring occasionally, until peppers and mango are softened, 6 to 8 minutes.
Whisk together lime juice, tamari, chili garlic sauce, and mango chutney in small bowl. Add mango glaze to skillet with tofu and cook until sticky, 1 to 2 minutes.
Add lime zest to quinoa and fluff with fork. Divide lime quinoa between bowls and top with sticky mango tofu. Sprinkle with scallion. Dig in!
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