Name: Spicy Vegan Mango and Tofu Stir-Fry
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 4 servings
Ingredients: 1 (8 ounce) can diced pineapple, undrained; 0.5 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; 0.5 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

Ingredients

Instructions

Step 1

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.
Step 2

Pour sauce contents carefully into the bowl of a food processor or electric blender and mix until smooth. Set aside.
Step 3

Place tofu in a large mixing bowl and add enough cornstarch to lightly coat all pieces.
Step 4

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.
Step 5

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.

Enjoy your meal!