Get ready to embark on a culinary adventure that will transport your senses to a vibrant, flavor-packed paradise! This Mango Coconut Tofu Curry is not just another recipe—it's a magical blend of creamy coconut, crispy tofu, and sweet mango that will make your dinner table come alive with excitement. Imagine a dish so delicious, it breaks all the traditional curry rules and creates a symphony of textures and tastes that will have everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 1 can coconut milk
- 1 ripe mango, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Press the tofu block between paper towels or a clean kitchen towel to remove excess moisture. Cut the tofu into 1-inch cubes and pat dry thoroughly to ensure crispy edges when cooking.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil and carefully place tofu cubes in a single layer. Cook for 3-4 minutes on each side until golden brown and crispy. Remove tofu and set aside.
- In the same skillet, sauté chopped onions until translucent and slightly caramelized, about 4-5 minutes. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle curry powder over the onions and garlic, stirring to coat evenly and release the spices' aromatics. Cook for 1 minute to bloom the spices.
- Pour in the coconut milk, stirring to combine with the spices and onion mixture. Bring the sauce to a gentle simmer.
- Add the crispy tofu cubes back into the sauce, gently stirring to coat. Simmer for 5-7 minutes to allow the tofu to absorb the flavors.
- Fold in the diced fresh mango, cooking for an additional 2-3 minutes. The mango will add a sweet, bright flavor to the curry.
- Season with salt and pepper to taste. If the sauce is too thick, add a little water or additional coconut milk to reach desired consistency.
- Remove from heat and garnish with freshly chopped cilantro. Serve hot over steamed rice or with naan bread.
Tips
- Tofu Texture is Key: Always press and thoroughly dry your tofu before cooking. This ensures a crispy exterior that holds up beautifully in the curry sauce.
- Spice Blooming Technique: When adding curry powder, take a moment to toast it in the pan. This releases deeper, more complex flavors that elevate the entire dish.
- Mango Matters: Use a ripe, sweet mango for the best flavor balance. If your mango is slightly underripe, let it sit at room temperature for a day or two to develop sweetness.
- Consistency Control: Keep an eye on your sauce thickness. Don't hesitate to adjust with a little water or extra coconut milk to get that perfect, silky texture.
- Fresh Garnish Magic: The cilantro isn't just decoration—it adds a fresh, bright note that cuts through the richness of the curry. Chop it just before serving for maximum flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 18g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 0mg
