Savory Summer Delight: Mango-Coconut Curry with Tofu Recipe

Summer Dish: Mango-Coconut Curry with Tofu

Today, I’m sharing a bright and flavorful summer dish that combines the tropical sweetness of mango with the creamy richness of coconut in a savory curry. This dish is perfect for a sunny day when you’re craving something exotic yet comforting.

Ingredients:

• firm tofu (400g)
• ripe mango (1 large)
• coconut milk (400ml)
• curry powder (2 tbsp)
• onion (1 medium)
• garlic (3 cloves)
• ginger (1-inch piece)
• chili pepper (1)
• vegetable broth (250ml)
• lime (1, zest and juice)
• cilantro (for garnish)

Kitchen Tools:

• knife
• cutting board
• pot
• pan
• grater
• spoon

To start, I’ll cube the tofu and pan-fry it until golden brown and crispy. In a separate pot, I’ll sauté diced onion, garlic, ginger, and chili pepper until fragrant. Then, I’ll add curry powder and cook for another minute before stirring in coconut milk, vegetable broth, and diced mango. I’ll let the flavors meld together while simmering for about 15 minutes.

Once the curry has thickened slightly and the mango is soft, I’ll stir in the crispy tofu and lime zest and juice for a zesty kick. I’ll let it simmer for a few more minutes before garnishing with fresh cilantro. The combination of creamy coconut, sweet mango, and tangy lime creates a symphony of flavors that will transport you to a tropical paradise.

This Mango-Coconut Curry with Tofu serves four and has approximately 350 calories per serving. Each serving weighs about 350g, making it a satisfying and nutritious meal.

One unique tip for this recipe is to add a splash of coconut vinegar or tamarind paste for a tangy twist that complements the sweetness of the mango and creaminess of the coconut.

I encourage you to give this recipe a try and make it your own by adjusting the spice level, adding your favorite vegetables, or serving it over rice or noodles. It’s a versatile dish that’s sure to become a summer favorite. Enjoy!