Mango Tofu Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Thai Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 1 medium mango - peeled and sliced into strips
  • 1/2 each - green, yellow and red bell paper (cut into medium strips)
  • Olive oil
  • 1 small pack - medium firm tofu
  • 1/2 tsp cornstarch
  • 1.5 tsp - ketchup
  • 1/2 cup - hot water
  • 2 tsp - sugar
  • 1/4 tsp - ginger paste
  • 1/4 tsp - garlic paste
  • 1/4 - garlic powder
  • 3 tsp - soy sauce
  • Salt and black pepper to taste

How to Make Mango Tofu Curry

  • Make a curry paste first: Mix cornstarch, ketchup, 2 tsps 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's brown and a little crispy.
  • Take another pan and heat 3 tsps of olive oil. Add ginger and garlic paste.
  • Add all the peppers, salt, 1 tsp soy sauce, black pepper, garlic powder and stir fry until slightly tender.
  • Now add the tofu and sliced mangoes into the pepper mix.
  • Add curry paste to it and mix well. If it's too thick, then add more hot water.
  • Cover and let it cook at very low heat for 10 minutes.
  • Serve with white basmati rice.