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.
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, deseeded 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 with tofu 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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