Exotic and Creamy: Spicy Mango Coconut Curry with Tofu

Spicy Mango Coconut Curry with Tofu

Today, I’m excited to share a unique and exotic dish that combines the sweetness of mango with the rich creaminess of coconut milk and a kick of spice from red curry paste. This Spicy Mango Coconut Curry with Tofu is perfect for a cozy night in or a special dinner with friends.

Ingredients:

• extra-firm tofu (350g, cubed)
• mango (1 large, diced)
• coconut milk (400ml)
• red curry paste (2 tbsp)
• vegetable broth (250ml)
• onion (1 medium, sliced)
• bell pepper (1, sliced)
• garlic (3 cloves, minced)
• ginger (1-inch piece, grated)
• lemongrass (1 stalk, smashed)
• lime (1, juiced)
• cilantro (for garnish)
• salt and pepper (to taste)

Kitchen Tools:

• chef’s knife
• cutting board
• wok
• wooden spoon

To start, heat some oil in a wok over medium heat. Add the sliced onion, bell pepper, garlic, and ginger. Sauté until the vegetables are softened, about 5 minutes. Stir in the red curry paste and cook for another minute until fragrant.

Next, add the cubed tofu to the wok and cook until slightly browned on all sides. Pour in the coconut milk and vegetable broth. Add the lemongrass stalk and diced mango. Allow the curry to simmer for 15-20 minutes until the flavors meld together.

Before serving, remove the lemongrass stalk and stir in the lime juice. Season with salt and pepper to taste. Serve the Spicy Mango Coconut Curry over steamed rice and garnish with fresh cilantro.

This dish serves 4 and each serving weighs approximately 350g. One serving of this Spicy Mango Coconut Curry with Tofu is around 400 calories.

A unique tip for this recipe is to add a sprinkle of toasted coconut flakes on top for an extra crunch and tropical flavor.

I hope you enjoy making and savoring this Spicy Mango Coconut Curry with Tofu! Feel free to customize it with your favorite vegetables or protein. Bon appétit!