Summertime is the season of the mango! In Australia, mangoes are abundant around Christmas time and when I go back to visit my family I’m always greeted by a big ripe box of them! In the UK, the mangoes aren’t quite as sweet and juicy but they are perfect when cooked in a curry, especially since their texture can be hardier than the mangoes I grew up with. When cooked they soften up without going too mushy!
This recipe has been taken from Thug Kitchen: Eat like you give a f**k and I love it because it’s quick, easy and makes you instantly feel like you’re on a beach in Thailand. There are three steps to the recipe; cooking the tofu, cooking the rice and making the curry. I use a rice cooker to cook black rice (my new fav!) It’s nutrient-dense and has a chewy, nutty texture. Double the water to rice ratio and you’re good to go! Just make sure you rinse the rice thoroughly beforehand. I cook 2 cups and this provides 4-6 servings.
Substitutions: Don’t be too married to the veg in the recipe! You can use whatever you have leftover in the fridge. Broccoli, cauliflower, edamame, carrots, kale, asparagus would all work well here so feel free to experiment! Also, if you didn’t want to use tofu you could use tempeh, jackfruit or potato. If you want your tofu to be a little salty, toss it in soy sauce before cooking!
Ingredients:
- 1 onion (chopped)
- Pack of green beans (cut into small pieces)
- 1 courgette (zucchini) cut into half moons
- 1 red or yellow bell pepper chopped
- 3 cloves garlic (minced)
- 1 ½ TBL minced/grated fresh ginger (or from a jar)
- 2 TBL Thai red curry paste
- 1 TBL soy sauce or tamari
- 1 x 400ml can of coconut milk (full fat is best)
- 250ml vegetable broth
- 1 ripe mango, cut into chunks
- 300g-400g block of firm tofu
- 2 TBL lime juice
- Roasted peanuts (optional)
- Spring onion (optional)
- Rice (to serve)
Method:
- Drain the tofu, wrap the block in a tea towel and place a few heavy books on top to squeeze the water out for at least 30 minutes then cut into slabs about 1cm thick.
- Using a non-stick pan on medium heat, cook the tofu for a few minutes on each side. I also use a little spray oil to make sure it doesn’t stick. Alternatively, you can bake the tofu on baking paper at 200 degrees C (350 Fahrenheit) for 20-40 minutes, flipping after 15-20 minutes. Roll in corn flour beforehand if you want it extra crispy but no need to use oil!
- Now to make the curry. Grab a medium soup pot and add a little olive oil. Add the onion and let it cook for 3 minutes until lightly golden.
- Add the other vegetables and cook until they soften another 2-3 minutes.
- Add the garlic, ginger and curry paste and cook for another 30 seconds.
- Add the soy sauce, coconut milk and vegetable broth and simmer gently.
- Once it’s been simmering for a couple of minutes add the mango and the tofu.
- Reduce the heat to low and let it cook for 5-10 minutes.
- Turn off the heat, add the lime juice, peanuts and spring onion (if using) and serve with rice!
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