Mango Tofu Curry
Bright, spicy mango tofu curry with coconut milk, cabbage, and edamame. Easy swaps and tips for texture, spice, and storage.
This bright, spicy and flavorful stew combines the sweetness of mango with the savory notes of curry for a delightful, filling dish sure to be a year-round favorite.
Submitted by: Stephanie S. S from Milwaukee, WI
Yield: 4-6 servings
- Sweet mango, coconut milk, curry and Tien Tsin chiles create a bright, balanced curry served with tofu and veggies.
- Press firm or extra firm tofu, soften aromatics and cabbage, then simmer with mango and coconut milk for 10 minutes.
- Easy swaps: use chicken or other vegetables, frozen mango works, and adjust spice with chiles or curry powder.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
More About This Recipe
Frequently Asked Questions
Is this Mango Tofu Curry vegan?
Yes. The core recipe is plant based if you use tamari or liquid aminos instead of fish sauce. Watch garnishes like roasted cashews and check any packaged ingredients for animal products.
Can I swap tofu for chicken or another protein?
Yes. Use bite sized chicken pieces and cook them until done before or during the simmer step. For other plant proteins try tempeh, chickpeas, or extra edamame. Adjust cooking time so proteins reach safe doneness.
What type of tofu should I use and how do I press it?
Choose firm or extra firm tofu. Drain, wrap in a clean towel, then press under a plate with a weight for about 20 minutes. Cube after pressing for best texture and even cooking.
How do I control the spice level?
Reduce or remove the Tien Tsin chiles to lower heat. Removing seeds cuts extra heat. To increase heat, add more chiles, chili flakes, or a spoon of chili paste. Taste and adjust at the end.
Can I use frozen mango or unripe mango?
Yes. Frozen mango works well and can be added frozen or thawed. If mango is underripe, reduce added sugar and add more lemon juice or a touch of sweetener to balance flavors.
How should I store and reheat leftovers?
Refrigerate in a sealed container for 3 to 4 days. Reheat gently on the stove over medium low heat until warmed through. Add a splash of water or coconut milk if the sauce is too thick after chilling.
Can I freeze this curry?
You can freeze it, but coconut milk and tofu textures can change after thawing. Freeze in airtight containers without garnishes for up to 2 months. Thaw overnight in the fridge and reheat slowly.
How can I thicken or thin the curry sauce?
Simmer uncovered to reduce and thicken the sauce. For a quicker thickening, stir in a cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until glossy. To thin the sauce, add water or additional coconut milk a little at a time.
Is this Mango Tofu Curry vegan?
Yes. The core recipe is plant based if you use tamari or liquid aminos instead of fish sauce. Watch garnishes like roasted cashews and check any packaged ingredients for animal products.
Can I swap tofu for chicken or another protein?
Yes. Use bite sized chicken pieces and cook them until done before or during the simmer step. For other plant proteins try tempeh, chickpeas, or extra edamame. Adjust cooking time so proteins reach safe doneness.
What type of tofu should I use and how do I press it?
Choose firm or extra firm tofu. Drain, wrap in a clean towel, then press under a plate with a weight for about 20 minutes. Cube after pressing for best texture and even cooking.
How do I control the spice level?
Reduce or remove the Tien Tsin chiles to lower heat. Removing seeds cuts extra heat. To increase heat, add more chiles, chili flakes, or a spoon of chili paste. Taste and adjust at the end.
Can I use frozen mango or unripe mango?
Yes. Frozen mango works well and can be added frozen or thawed. If mango is underripe, reduce added sugar and add more lemon juice or a touch of sweetener to balance flavors.
How should I store and reheat leftovers?
Refrigerate in a sealed container for 3 to 4 days. Reheat gently on the stove over medium low heat until warmed through. Add a splash of water or coconut milk if the sauce is too thick after chilling.
Can I freeze this curry?
You can freeze it, but coconut milk and tofu textures can change after thawing. Freeze in airtight containers without garnishes for up to 2 months. Thaw overnight in the fridge and reheat slowly.
How can I thicken or thin the curry sauce?
Simmer uncovered to reduce and thicken the sauce. For a quicker thickening, stir in a cornstarch slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water, then simmer until glossy. To thin the sauce, add water or additional coconut milk a little at a time.
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