Mango-Chili Tofu Stir-Fry – A Guest Post for Better Homes & Gardens

Mango Chili Tofu Stir Fry

Mango Chili Tofu Stir Fry
Is there anything more satisfying than taking a meaty recipe and making it vegetarian? Okay, yes, there are probably a lot of things more satisfying than that. (Winning the lottery? Definitely more satisfying.) But I still love that feeling of victory I get when I take something I can’t eat and make it into something tasty and meatless. So when Better Homes & Gardens asked me to do a guest post for their Delish Dish blog, I decided to do just that–I’d take their Mango-Chili Chicken Stir-Fry recipe and make it with tofu. Yes, tofu!

So many people think they don’t like tofu because they haven’t had tofu that’s been prepared the right way. But if you press it for at least 30 minutes (I show you how to do it without a fancy press in this post!) and cook it in a little bit of oil, it’s crispy on the outside, chewy on the inside, and delicious when paired with a flavorful sauce.

Mango Chili Tofu Stir Fry
Serve this sweet and spicy stir fry over brown rice with a fresh salad on the side and you have yourself a quick, easy dinner. Stop by the Delish Dish blog for my full post and a link to the original recipe!


Just wanted to tell you that your recipe pictures looks SO much more delicious than the pictures from BH&G. If I had seen the original recipe I wouldn’t have been motivated to try it (even though I do eat chicken). But your pictures look so amazing that this is going on my list to cook next week.

This looks amazing! I made my own version of it today 🙂 (in Belgium, I haven’t seen mango chutney anywhere, so I made it myself :D)

This one is definitely a keeper 😉

Ok so you’ve definitely convinced me to start pressing my tofu. I’ve always been too lazy but I ADORE those crispy tofu edges and have never figured out how to achieve them at home. Thanks for the tip!! And I have like 5 mangoes ripening on my counter so this is perfect!

This looks awesome Kierstin!! I love tofu, I always press mine when I buy it, freeze it, then press again after it thaws. Lots of steps, but totally worth it.

Mangoes are so good, I don’t know how to make pretty slices either, he he, it’s hard to cut one of those suckers! Still haven’t found black sesame seeds anywhere locally either.

Yeah, it’s SO easy to cube mangoes, but slicing is tricky! The only thing I can think of is maybe cutting the pit out, then slicing the mango meat, THEN peeling it. But that seems like it would be a pain, huh? (Perhaps I should Google this?)

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