Crispy Spicy Sweet Mango Habanero Tofu
Ingredients
Mango habanero sauce
- 1-2 ripe mangos* (about 1 cup chopped)
- 2-3 habaneros
- 2 garlic cloves
- 1 small carrot, roughly chopped
- 1/2 tbsp grated ginger
- 1/4 cup rice vinegar
- 2 tbsp maple or agave syrup
- Juice of 2 limes plus a tsp of lime zest
- 1/2 cup water
- Salt to taste
Tofu
- 1 block of super firm tofu
- A generous pinch of salt
- 1-2 tbsp cornstarch
- 1 tbsp avocado oil
Preparation
Add all ingredients for the sauce except lime juice to a blender and blend until smooth.
Bring sauce to a boil while whisking continuously until it thickens, then simmer for 10 minutes, stirring occasionally. Add lime juice at the end and season to taste with salt.
Refrigerate sauce in a clean glass jar.
Cut tofu in half horizontally and pat away any moisture with a clean kitchen towel.
Cut tofu into bite-sized cubes, season with salt, and dust with cornstarch until evenly coated.
Brush a cast iron skillet with avocado oil and bring to medium heat.
Fry tofu pieces on all sides until golden, flipping every 2-3 minutes.
Toss tofu with mango habanero sauce and cook on low heat for 5-10 minutes until evenly coated and lightly caramelized.
Tips
Habaneros are very spicy; remove seeds, use only one, or replace with jalapeños if sensitive to spice, and wash hands thoroughly after handling.
