Senegalese Mango and Tofu Stir-Fry

Ingredients

• 1 block Firm Tofu
• 2 Ripe Mango
• 1/2 Red Onion
• 1 Red Bell Pepper
• 1 tbsp Ginger
• 2 tbsp Soy Sauce
• 2 tbsp Lime Juice
• 2 tbsp Olive Oil
• 2 cups Rice

Instructions

1. 1Place the 2 cups of Rice in a medium saucepan. Add 4 cups of water to the saucepan. Bring the water to a boil over high heat (approximately 400°F/200°C), then reduce the heat to low (approximately 200°F/95°C), cover the saucepan with a tight-fitting lid, and simmer for 15 to 20 minutes, until all the water is absorbed and the rice is tender. Remove the saucepan from the heat and let it rest, covered, for 5 minutes.
2. 2Carefully press the 1 block of Firm Tofu for 15 to 30 minutes to remove excess water. Once pressed, cut the tofu into 1-inch (2.5 cm) cubes.
3. 3Dice the 2 Ripe Mangoes into 1/2-inch (1.25 cm) pieces. Dice the 1/2 Red Onion into 1/4-inch (0.6 cm) pieces and the 1 Red Bell Pepper into 1/2-inch (1.25 cm) pieces. Mince the 1 tbsp of Ginger very finely.
4. 4Heat the 2 tbsp of Olive Oil in a large (e.g., 12-inch/30 cm) skillet or wok over medium-high heat (approximately 350°F/175°C). Add the cubed 1 block of Firm Tofu and cook for 8 to 10 minutes, turning occasionally, until the tofu is crisp and golden-brown on all sides. Using a slotted spoon, remove the cooked tofu from the skillet and set it aside on a plate.
5. 5To the same skillet, add the diced 1/2 Red Onion and 1 Red Bell Pepper. Cook over medium-high heat (approximately 350°F/175°C) for about 5 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Stir in the minced 1 tbsp of Ginger and cook for 1 minute more, until fragrant. Pour in the 2 tbsp of Soy Sauce and the 2 tbsp of Lime Juice, stirring to combine.
6. 6Return the cooked 1 block of Firm Tofu to the skillet. Gently fold in the diced 2 Ripe Mangoes. Continue to cook for 2 minutes, stirring gently, until all ingredients are heated through.
7. 7Serve the Senegalese Mango and Tofu Stir-Fry immediately over the prepared 2 cups of Rice.

Related Guides