Mango Curry with Tofu & Veggies

Mango Curry with Tofu & Veggies
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.

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.

For Serving

Rice or Naan

Date Tamarind Chutney