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This is a vegan sweet and spicy tofu stir fry that was inspired by a dish I get at my local Thai restaurant. I’ve been working through this recipe for several years now but finally have created something I love. Ensuring all of the ingredients are thinly cut results in uniform cooking as well as a crunchy and addictive texture.
This recipe also works great with chicken if tofu isn’t your thing!
Ingredients
Sauce
- 1 (8 ounce) can diced pineapple, undrained
- ½ cup vegetable broth
- 1 mango – peeled, seeded and diced
- 1 habanero pepper, stemmed, or more to taste
- 1 (2 inch) piece fresh ginger, peeled and thinly sliced
- 4 cloves garlic
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- ½ teaspoon ground turmeric
Stir Fry
- 1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips
- 1 tablespoon cornstarch, or as needed
- 2 tablespoons vegetable oil
- 3 stalks celery, cut into very thin strips
- 2 large carrots, cut into thin strips
- 2 mangos – peeled, seeded, and cut into thin strips
- 2 green chile peppers, cut into very thin strips
- salt to taste
- 1 tablespoon chopped fresh cilantro, or to taste
- 1 tablespoon chopped scallions, or to taste
Directions
Step 1
Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
Step 2
Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
Step 3
Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
Step 4
Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
Step 5
Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.
Cook’s Notes:
You can substitute 1/4 to 1/2 cup matchstick carrots instead of sliced whole carrots. You can also run them through a spiralizer. You can use apple cider vinegar instead of rice vinegar, and chicken stock instead of vegetable.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 300 | |
| % Daily Value * | |
| Total Fat12g | 15% |
| Saturated Fat2g | 8% |
| Sodium835mg | 36% |
| Total Carbohydrate45g | 16% |
| Dietary Fiber5g | 18% |
| Total Sugars33g | |
| Protein10g | |
| Vitamin C97mg | 484% |
| Calcium357mg | 27% |
| Iron6mg | 32% |
| Potassium689mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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