Tropical Delight: Spicy Mango Coconut Curry with Tofu

Today’s Special: Spicy Mango Coconut Curry with Tofu

As the weather warms up, I find myself craving bold, tropical flavors that transport me to a far-off island paradise. That’s why I’m excited to share my latest creation with you today: a Spicy Mango Coconut Curry with Tofu. This dish is a perfect blend of sweet, spicy, and savory, making it a delightful addition to any summer meal.

Ingredients:

• firm tofu (400g)
• mango (1 large, ripe)
• coconut milk (400ml)
• red curry paste (2 tbsp)
• bell pepper (1, sliced)
• onion (1, sliced)
• garlic (3 cloves, minced)
• ginger (1-inch piece, grated)
• lime (1, juiced)
• cilantro (for garnish)

Kitchen Tools:

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

To start, drain the tofu and cut it into cubes. In a wok, heat some oil over medium-high heat and add the tofu cubes. Cook until all sides are golden brown, then remove from the wok and set aside.

Next, add the sliced onion, bell pepper, garlic, and ginger to the wok. Sauté until the vegetables are tender. Stir in the red curry paste and cook for another minute until fragrant.

Now, pour in the coconut milk and bring the mixture to a simmer. Add the diced mango and simmer for 5-7 minutes until the mango is soft.

Return the tofu to the wok and stir gently to combine. Squeeze in the lime juice and give it a final stir. Taste and adjust the seasoning if necessary.

Serve the Spicy Mango Coconut Curry with Tofu over steamed rice and garnish with fresh cilantro. Enjoy this exotic dish that will take your taste buds on a flavorful journey!

Total weight: 1000g
Servings: 4
Weight per serving: 250g
Calories per serving: Approximately 350 calories

Pro tip: For an extra burst of freshness, add a handful of chopped pineapple to the curry just before serving. The sweet and tangy flavor will complement the spicy curry beautifully!

I hope you give this Spicy Mango Coconut Curry with Tofu a try and make it your own with your favorite veggies or proteins. Enjoy!