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Sticky Mango Tofu with Quinoa & Lime
2 Serving Dinner

Sticky Mango Tofu

with Quinoa & Lime

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
600
FAT
13g
CARBOHYDRATES
100g
PROTEIN
28g


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INGREDIENTS

  1. ½ cup black quinoa
  2. 14 oz organic extra firm tofu, drained and patted dry
  3. ¼ cup cornstarch
  4. 1 mango, peeled and diced (seed removed)
  5. 1 red bell pepper, diced
  6. 3 garlic cloves, sliced
  7. 1 lime, zested and juiced
  8. 2 tsp tamari
  9. 1 tbsp chili garlic sauce
  10. 3 tbsp mango chutney
  11. 1 scallion, thinly sliced
  12. Vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition.
Allergens: soy
Tools: Large nonstick skillet, Small saucepan
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
600
FAT
13g
CARBOHYDRATES
100g
PROTEIN
28g


Get Recipes Delivered

INSTRUCTIONS

1
Cook the quinoa

Add quinoa, 1 cup water, and a pinch of salt to a medium saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until the spirals burst and water is absorbed, 12 to 15 minutes.

2
Cook the tofu

Cut tofu into 1-inch cubes. Add tofu, cornstarch, and a pinch of salt and pepper to a medium bowl and toss. Heat a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Add tofu and cook, tossing occasionally, until browned in places, 3 to 4 minutes.

3
Add the mango and peppers

Move tofu to the side of the pan and add mango, bell pepper, garlic, and a pinch of salt. Cook, stirring occasionally until peppers and mango are cooked through, 6 to 8 minutes.

4
Glaze the tofu and veggies

Add lime juice, tamari, chili garlic sauce, and mango chutney to a small bowl and whisk to combine. Add the mango glaze to the skillet and cook until it becomes sticky, 1 to 2 minutes.

5
Serve

Add lime zest to the quinoa and fluff with a fork. Divide the lime quinoa between bowls and top with sticky mango tofu. Sprinkle with scallion. Dig in!

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