Sweet Chili Tofu and Mango Stir-Fry
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Sweet Chili Tofu and Mango Stir-Fry

with Cilantro Rice and Toasted Peanuts

Sweet and juicy mangoes are the secret ingredient to this tofu-stir fry! Hearty tofu is seasoned with Moo Shu Spice Blend, seared to golden-brown perfection and then drizzled with a fragrant sweet and spicy sauce.

Tags:
Veggie
Spicy
Allergens:
Soy
Peanuts
Wheat
Sulphites
Sesame

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit(s)

Tofu

(Contains Soy)

¾ cup

Basmati Rice

1 unit(s)

Sweet Bell Pepper

1 unit(s)

Mango

1 unit(s)

Red Onion

7 g

Cilantro

28 g

Peanuts, chopped

(Contains Peanuts)

2 tbsp

Sweet Chili Sauce

(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)

1 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp

Sesame Oil

(Contains Sesame)

2 tbsp

Cornstarch

(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

1 tbsp

Moo Shu Spice Blend

(Contains Soy, Wheat May contain Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Milk)

Not included in your delivery

¼ tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

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Nutrition Values

Calories770 kcal
Fat24 g
Saturated Fat3.5 g
Carbohydrate102 g
Sugar21 g
Dietary Fiber7 g
Protein29 g
Cholesterol0 mg
Sodium1220 mg
Trans Fat0 g
Potassium600 mg
Calcium600 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Spoons
Measuring Cups
Whisk
Small Bowl
Large Non-Stick Pan
Medium Bowl

Instructions

1
  • Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
  • Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove the pot from heat. Set aside, still covered.
2
  • Core, then cut pepper into 1/4-inch pieces.
  • Peel, then cut onion into 1/4-inch pieces.
  • Peel, pit, then cut mango into 1/4-inch pieces.
  • Roughly chop cilantro.
  • Add sweet chili sauce, soy, sesame oil and 2 tbsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then whisk to combine.
3
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
  • Add half the sauce. Cook, stirring occasionally, until fragrant and sauce thickens slightly, 1 min.
  • Remove from heat. Transfer veggies to a plate, then cover to keep warm.
4
  • Pat tofu dry with paper towels, then cut into 1/2-inch cubes.
  • Add tofu, cornstarch and half the Moo Shu Blend (use all for 4 ppl) to a medium bowl. Toss to coat completely. Season with salt and pepper.
  • Reheat the same pan over medium-high.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl) then tofu. Pan fry, turning the tofu occasionally, until crispy and golden-brown all over, 7-8 min.
  • Remove from heat. Transfer tofu to a plate, then cover to keep warm.



5
  • Carefully wipe the pan clean.
  • Reheat the same pan over medium heat.
  • When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat. Transfer peanuts to a plate.

In dev: Is wiping the pan clean needed?

6
  • Fluff rice with a fork. Stir in half the cilantro, season with salt, then stir to combine.
  • Divide rice between plates. Top with veggies, tofu and mango.
  • Drizzle remaining sauce over top the tofu.
  • Garnish with toasted peanuts and remaining cilantro.
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