Spicy Vegan Mango and Tofu Stir-Fry

Name: Spicy Vegan Mango and Tofu Stir-Fry
Total time: 60
Yield: 4
Ingredients: 1 (8 ounce) can diced pineapple, undrained; ½ cup vegetable broth; 1 mango - peeled, seeded and diced; 1 habanero pepper, stemmed, or more to taste; 1 (2 inch) piece fresh ginger, peeled and thinly sliced; 4 cloves garlic; 3 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon rice vinegar; ½ teaspoon ground turmeric; 1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips; 1 tablespoon cornstarch, or as needed; 2 tablespoons vegetable oil; 3 stalks celery, cut into very thin strips; 2 large carrots, cut into thin strips; 2 mangos - peeled, seeded, and cut into thin strips; 2 green chile peppers, cut into very thin strips; salt to taste; 1 tablespoon chopped fresh cilantro, or to taste; 1 tablespoon chopped scallions, or to taste

Recipe by Curran from allrecipes.com

Dinner 60 Mins.

Ingredients

4 servings

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1 (8 ounce) can diced pineapple, undrained
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½ cup vegetable broth
•

1 mango - peeled, seeded and diced
•

1 habanero pepper, stemmed, or more to taste
•

1 (2 inch) piece fresh ginger, peeled and thinly sliced
•

4 cloves garlic
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3 tablespoons soy sauce
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1 tablespoon brown sugar
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1 tablespoon rice vinegar
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½ teaspoon ground turmeric

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1 (12 ounce) package extra-firm tofu, pressed and cut into thin strips
•

1 tablespoon cornstarch, or as needed
•

2 tablespoons vegetable oil
•

3 stalks celery, cut into very thin strips
•

2 large carrots, cut into thin strips
•

2 mangos - peeled, seeded, and cut into thin strips
•

2 green chile peppers, cut into very thin strips
•

salt to taste
•

1 tablespoon chopped fresh cilantro, or to taste
•

1 tablespoon chopped scallions, or to taste

Instructions

Combine pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Simmer over medium heat, 10 to 15 minutes.
Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
Heat a wok over high heat. Add vegetable oil to the hot wok; heat until shimmering, about 1 minute. Add tofu and stir-fry until uniformly golden brown, about 5 minutes. Transfer tofu to a plate and set aside.
Place celery, carrots, mangos, and green peppers into the wok and stir-fry until they are soft and have a bright color while remaining firm, about 5 minutes. Add tofu back to the pan with sauce and combine well. Taste and add salt as needed. Serve topped with cilantro and scallions.