Mango Tofu Curry

By Ranjana Lal

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 1 medium mango - peeled and sliced into strips.
• ½ green, yellow, and red bell pepper - cut into medium strips
• Olive oil
• One small pack of medium firm tofu
• ½ tsp corn starch
• 1½ tsp ketchup
• ½-cup hot water
• 2 tsp sugar
• ¼ tsp ginger paste
• Garlic paste
• ¼ garlic powder
• 3 tsp of soy sauce
• Salt and black pepper to taste

Method:

Make a curry paste first of the following:

Mix cornstarch, ketchup, 2 tsp soy sauce, sugar, and hot water and mix it well.

Keep it aside.

Heat 1 tsp of olive oil and add tofu and stir-fry until it is brown and little crispy.

Take another pan; heat 3 tsp of olive oil (or any oil), add ginger, and garlic paste.

Add all peppers, salt, black pepper powder, little bit (1 tsp) of soy sauce, and stir-fry until slightly tender.

Now add the stir-fry Tofu and sliced mango into peppers stir-fry.

Add curry paste in it and then mix it well again.

If you think it is thick, then add more hot water.

Cover it and let it cook (simmer) at very low heat for 10 minutes.

Serve with white basmati rice.

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