- 1 tablespoon sesame oil
- 5 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 firm mango, peeled and sliced
- 3 tablespoons yellow curry powder
- 2 tablespoons chopped cilantro
- 1 (14 ounce) can light coconut milk
- 1 (14 ounce) package extra firm tofu, cubed
- 1/4 teaspoon salt and pepper to taste
- Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
- Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.
03/28/2018
recipepes.com
ndian Hot Curried Mangos with Tofu, recipe
PT15M
PT1H
5
455 calories
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