Ingredients
4
4 servings
- •1 tablespoon sesame oil
- •5 cloves garlic, minced
- •1 tablespoon minced ginger
- •1 firm mango, peeled and sliced
- •3 tablespoons yellow curry powder
- •2 tablespoons chopped cilantro
- •1 (14 ounce) can light coconut milk
- •1 (14 ounce) package extra firm tofu, cubed
- •¼ teaspoon salt and pepper to taste
Instructions
- Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
- Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.
Nutritional Facts
Per 4 servings
- Calories: 323
- Carbohydrate: 19g
- Fat: 22g
- Fiber: 5g
- Protein: 18g
- Sugar: 8g
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