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Sticky Mango Tofu with Quinoa & Lime
2 or 4 Serving Dinner

Sticky Mango Tofu

with Quinoa & Lime

Tangy, sweet mango chutney and chili garlic sauce give these tender cubes of tofu a sticky coating. Juicy mango and savory red bell peppers atop fluffy quinoa round out the dish.

Tags: Gluten-Free High-Protein <600 Calories Nut-Free Chef's Choice Less Prep High Fiber Heart Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
11g
CARBOHYDRATES
98g
PROTEIN
33g

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INGREDIENTS

  1. 1/2 cup white quinoa
  2. 10 oz organic extra firm tofu, patted dry and cut into 1-inch cubes
  3. 1/4 cup cornstarch
  4. 1 mango, peeled and diced
  5. 1 red bell pepper, trimmed and diced
  6. 3 garlic cloves, peeled and thinly sliced
  7. 1 lime, zested and juiced (divided)
  8. 2 tsp low-sodium tamari
  9. 1 tbsp chili garlic sauce
  10. 3 tbsp mango chutney
  11. 1 scallion, trimmed and thinly sliced
  12. 2 tbsp vegetable oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
  18. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy
Tools: Medium saucepan with lid, Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
600
FAT
11g
CARBOHYDRATES
98g
PROTEIN
33g

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INSTRUCTIONS

1
Cook the quinoa

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)

2
Cook the tofu

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)

3
Add the mango and peppers

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.

4
Glaze the tofu and veggies

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.

5
Serve

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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