Vegan Sticky Mango Tofu (Print-Friendly Version)
Crispy tofu coated in tangy-sweet mango sauce. A plant-based favorite ideal for lively weeknights or summer gatherings.
# Ingredients:
→ Tofu
01 -
1 block (14-16 oz) extra-firm tofu, cubed
02 -
2 Tbsp cornstarch
03 -
1 Tbsp gluten-free tamari
04 -
1 Tbsp vegetable oil
→ Sticky Mango Sauce
05 -
¾ cup ripe mango, diced
06 -
2 Tbsp maple syrup
07 -
2 Tbsp gluten-free tamari
08 -
2 Tbsp rice vinegar
09 -
1 tsp sesame oil
10 -
1 garlic clove, minced
11 -
1 tsp fresh ginger root, grated
12 -
1 tsp cornstarch
→ Finishing Touches
13 -
2 green onions, sliced
14 -
Sesame seeds (for garnish)
# Steps:
01 -
Drain the tofu and press it gently between kitchen towels or a tofu press to remove excess moisture. Cut the tofu into bite-sized cubes for even crisping.
02 -
In a large bowl, toss tofu cubes with 1 tablespoon tamari. Sprinkle 2 tablespoons cornstarch over the tofu and toss until evenly coated.
03 -
Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add tofu in a single layer and cook, turning occasionally, until golden brown and crispy on all sides (10-12 minutes). Transfer to a plate.
04 -
In a blender, combine mango, maple syrup, 2 tablespoons tamari, rice vinegar, sesame oil, garlic, and ginger. Blend until smooth. Mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Pour the mango mixture into the skillet, bring to a simmer over medium heat, and stir in the cornstarch slurry. Cook, whisking, until the sauce thickens and becomes glossy (2-3 minutes).
05 -
Add the crispy tofu to the skillet with the sauce. Gently toss until each piece is evenly coated and sticky.
06 -
Transfer tofu to a serving dish. Sprinkle with sesame seeds and sliced green onions. Serve immediately over steamed jasmine rice or alongside vegetables.
# Notes:
01 -
Pressing the tofu removes extra water and ensures a crisp texture.
02 -
The mango sauce can be prepared ahead of time and refrigerated for up to 2 days.