Escape to South India with our Tofu Mango Curry—where sweet mango meets a rich blend of spices and a touch of heat for the perfect balance of flavor.
Mango Curry with Tofu & Veggies
Ingredients
mild, high-heat oil like sunflower or canola
1 (14 oz) package firm tofu, cubed (or substitute with chicken)
1/2 small onion, sliced (optional, as there's already onion in the sauce)
1/2 large red bell pepper, cut into strips (swap with any veggies you like; spinach or broccoli work great)
1 jar of Brooklyn Delhi Mango Curry Simmer Sauce
Method
Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add tofu and sauté until golden, about 5-7 minutes, flipping occasionally. Season with salt to taste. Transfer the tofu to a plate lined with paper towels.
Lightly coat the skillet with a little more oil if needed. Add onion and red bell pepper and sauté for a few minutes until just tender but still hold their shape. Add a jar of Brooklyn Delhi Mango Curry Simmer Sauce and the tofu back into the pan. Simmer until heated through. Adjust salt to taste.
Serve with rice and a add a dollop of date tamarind chutney for a sweet and tangy kick.
In this recipe
