Ingredients
- ⅓ cup bottled mango chutney
- 2 teaspoons Asian chili garlic sauce
- 1 teaspoon minced fresh ginger
- 2 cloves garlic, minced
- 2 teaspoons cooking oil
- ⅛ teaspoon crushed red pepper flakes, add more for additional spice
- 16 oz firm tofu, pressed to remove extra moisture
- 1 red bell pepper, cut into 1- to 2-inch strips
- 1 mango, seeded, peeled, and diced
- 2 tablespoon grapeseed oil, or other cooking oil
- 2 cups cooked brown rice, for serving
- black sesame seeds, for garnish
Instructions
For Sauce
- For sauce, in a small bowl, combine chutney, chili garlic sauce, ginger, and garlic. Set aside.
For Stir Fry
- Cut tofu into 16 triangular pieces. (Be sure tofu is pressed before starting to cook, to remove excess moisture.)
- In a large wok or large nonstick skillet, heat the oil over medium-high heat.
- Add red pepper flakes. Cook and stir for 10 seconds.
- Add tofu, and cook for 3-5 minutes on each side, until browned. Remove from pan and set aside on paper towels to drain excess oil.
- Add the bell peppers to the pan. Cook and stir for 3-4 minutes, until just tender.
- Add the tofu back into the pan. Add sauce, stirring to coat all, and heat through.
- Serve over rice and top with diced mango and a sprinkling of black sesame seeds.
Nutrition (estimated per serving)
Calories: 409kcalCarbohydrates: 56gProtein: 13gFat: 15gSaturated Fat: 2gTrans Fat: 1gSodium: 140mgPotassium: 258mgFiber: 5gSugar: 23gVitamin A: 1510IUVitamin C: 60mgCalcium: 168mgIron: 2mg
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