Spicy Vegan Stir-Fry with Mango and Tofu

Ingredients 0/22

Step 1

Combin the pineapple, broth, mango, habanero, ginger, garlic, soy sauce, brown sugar, rice vinegar, and turmeric in a small saucepan. Let it simmer gently over medium heat for about 10 to 15 minutes. Once it’s cooked, carefully pour the sauce into a blender or food processor and blend until smooth. Set the sauce aside for now.

Step 2

Toss the tofu cubes in cornstarch until they’re lightly coated. Heat up a wok or large pan over high heat and add some vegetable oil. When the oil is hot and shimmering, add the tofu and stir-fry it until it’s golden and crispy on all sides, which should take around 5 minutes. Once done, transfer the tofu to a plate.

Step 3

In the same wok, throw in the celery, carrots, mango, and green peppers. Stir-fry the veggies for about 5 minutes, just until they’re tender but still have a nice crunch and vibrant color. Then, add the tofu back into the pan along with the sauce you made earlier. Give everything a good mix so the sauce coats all the ingredients evenly. Taste and add a pinch of salt if needed.

Step 4

Serve it up hot, topped with fresh cilantro and scallions for a burst of flavor and freshness. Enjoy!