Mango Habanero Tofu Stir-Fry
Ingredients
- 1 block of super firm tofu
- A generous pinch of salt
- 1-2 tbsp Cornstarch
- 1 tbsp avocado oil
Mango habanero sauce
- 1-2 ripe mangos (you need 1 cup chopped)
- 2-3 habaneros (see below)
- 2 garlic cloves
- 1 small carrot, roughly chopped
- 1/2 tbsp size piece of 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
Preparation
Add all ingredients for the sauce except lime juice and salt to a blender, and blend until smooth
Add mixture to a small sauce pan, and simmer for about 10 minutes, stirring occasionally
Add lime juice at the end, and season to taste with salt
Cut tofu in half horizontally, and pat away any excess moisture with a clean kitchen towel
Cut the 2 pieces into bite-sized cubes, season them with salt, and dust with cornstarch until evenly coated
Brush a cast iron skillet with avocado oil, bring it to medium heat, and fry tofu pieces from all sides until golden
Flip them around after 2-3 minutes on each side
Toss tofu with some of the mango habanero sauce, and let everything cook over low heat for 5-10 minutes, stirring around occasionally, until every piece is evenly coated and lightly caramelized
Tips
Habaneros are very spicy; take out the seeds, only use 1, replace with jalapeños or omit completely if you’re sensitive to spice
Wash hands thoroughly after handling habaneros
Refrigerate remaining sauce in a clean glass jar
