Spicy Mango Tofu Stir-Fry with Bell Peppers and Jasmine Rice
This vibrant one-pot stir-fry features crispy tofu, sweet mango, and colorful bell peppers served over aromatic jasmine rice. It's a quick, gluten-free dinner packed with bold flavors and ready in just 30 minutes.
- 14 oz extra-firm tofu, pressed and cubed
- 1 cup jasmine rice, rinsed
- 1.5 cups water
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 large mango, peeled and diced
- 3 tbsp gluten-free soy sauce (tamari)
- 2 tbsp sriracha or chili garlic sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp sesame oil
- 1 medium lime, juiced
- 2 stalks green onions, sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 tsp salt
- 0.25 tsp black pepper
Advertisement
Instructions
In a large deep skillet or Dutch oven, heat sesame oil over medium-high heat. Add cubed tofu and cook, turning occasionally, until golden and lightly crispy, about 5 minutes.
⏱️ 5 minutesAdd garlic and ginger, sauté for 1 minute until fragrant.
⏱️ 1 minuteStir in bell peppers and cook until slightly softened, about 3 minutes.
⏱️ 3 minutesAdd jasmine rice and water, stir to combine. Cover, bring to a simmer, reduce heat to low, and cook for 10 minutes.
⏱️ 10 minutesRemove lid, gently stir in mango, tamari, sriracha, lime juice, salt, and pepper. Cook uncovered for 2-3 minutes, until mango softens and flavors meld.
⏱️ 3 minutesRemove from heat. Garnish with green onions and cilantro before serving.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
