Mango Tofu Curry

Take a break from the usual potato curry and try this for a change.

Mango Tofu Curry
Preparation time
Cooking time


For 1 Person(s)


  • 1 medium mango - peeled and sliced into strips
  • 0.5 medium green bell pepper, cut into medium-sized strips
  • 0.5 medium yellow bell pepper, cut into medium-sized strips
  • 0.5 medium red bell pepper, cut into medium-sized strips
  • 1 tablespoon(s) olive oil
  • 1 small pack of medium-firm tofu
  • 0.5 teaspoon(s) cornstarch
  • 1.5 teaspoon(s) ketchup
  • 0.5 cup(s) hot water
  • 2 teaspoon(s) sugar
  • 0.5 teaspoon(s) ginger and garlic paste
  • 3 teaspoon(s) soy sauce
  • 1 teaspoon(s) salt and pepper, or as desired

Mango Tofu Curry Directions

  1. Mix cornstarch, ketchup, 2 tsp soy sauce, sugar, and hot water and mix it well to make the curry paste. Set it aside.
  2. Heat 1 tsp of olive oil and add tofu and stir-fry until it is brown and little crispy.
  3. Take another pan; heat 3 tsp of olive oil (or any oil), add ginger, and garlic paste.
  4. Add all peppers, salt, black pepper powder, little bit (1 tsp) of soy sauce, and stir-fry until slightly tender.
  5. Now add the stir-fry Tofu and sliced mango into peppers stir-fry.
  6. Add curry paste in it and then mix it well again.
  7. If you think it is thick, then add more hot water.
  8. Cover it and let it cook (simmer) at very low heat for 10 minutes.
  9. Serve with white Basmati rice.