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.
Nutrition (per serving)
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INGREDIENTS
- 1/2 cup white quinoa
- 1 lime, zested and juiced (divided)
- 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, deseeded and diced
- 3 garlic cloves, peeled and thinly sliced
- 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
Nutrition (per serving)
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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. Add lime zest and fluff with fork.
Meanwhile, combine tofu, cornstarch, and a pinch of salt and pepper in medium bowl and toss to coat. 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.
Add mango, bell pepper, garlic, and a pinch of salt to skillet with tofu and cook, stirring occasionally, until peppers and mango are softened, 6 to 8 minutes. In small bowl, whisk together lime juice, tamari, chili garlic sauce, and mango chutney. Add mango glaze to skillet with tofu and cook until sticky, 1 to 2 minutes.
Divide quinoa between bowls and top with sticky mango tofu. Sprinkle with scallion. Dig in!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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