If you like your curry with a tinge of sweetness this one’s going to hit the spot beautifully. This Tofu Mango Curry recipe is more-or-less a one-pot meal that’s going to check off all your flavour buttons and then some. It’s oil-free, gluten-free, and packed with protein and healthy fats. Smash this into your face!
This dish made my entire house smell crazy good. Fragrance for all! There’s a mild sweetness that’s hearty and comforting all at once and makes for a fresh and satisfying meal. If you like yours on the spicer side of things feel free to adjust the spices in that direction. This is a good starting point that’s big on flavour, but with lots of room to take it up a notch if that’s your bag.
I cook this tofu inside of our Air-Fryer, but if you don’t have one you can do it in a convection over, or even in a frying man. It just likely won’t crisp up as much. It’ll still be delicious though!
I’ve got a bunch of curries on this site, so if you want to take another mildly sweet curry for a spin try this Apple Chickpea Curry out for a try. A more classic version is my Curry-in-a-Hurry which is easily customized to whatever you might have in the fridge. Last but not least if you want a different spin try this Indian Curry Casserole.
So what are you waiting for? Get a big bowl of brown rice and make up a batch or two of this Tofu Mango Curry Recipe. You’ll thank me later.
This Tofu Mango Curry Recipe is the comfort food that you’ve been waiting for. Naturally gluten-free grab a mango and make some tonight!
Take your tofu and rip it into small pieces with your hands. You’re trying to give it a look/feel of little chicken pieces. Don’t overthink it. Coat with the corn starch and cook in an air fryer at 400 F for 5-10 minutes, you want it to dry it - we’ll moisten it up in a bit. If you don’t have an air-fryer you could cook it on a frying pan, flipping as you go, or in a convection oven.
Heat up a medium pot, sprinkle on just a little salt. Add the onion and sauté until just lightly golden, about 3 minutes. Splash on some water of vegetable broth if you need to loosen up the onions a bit - but you want that golden colour/flavour.
Add the zucchini, and bell pepper and cook until the vegetables begin to soften up, another 2 to 3 minutes. Add the garlic, ginger, and curry powder and cook for another 30 seconds. Add the soy sauce, coconut milk, vegetable broth and bring it up to a simmer.
Once the pot is gently simmering, add the peas, mango and tofu. Reduce the heat to low and let this all cook together until the mango is tender enough to fall apart, 5 to 8 minutes. Stir in the spinach at the end, just long enough to wilt.
Turn off the heat, add the lime juice, and serve over the brown rice and smash it into your face!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
