Mango Tofu Recipe

Press and cube the tofu

Wrap the extra-firm tofu in clean kitchen towels or paper towels and place a weighted cutting board or a heavy skillet on top. Press for 20–30 minutes to remove excess moisture. After pressing, cut tofu into 1-inch (2.5 cm) cubes.

Season and coat

Place the tofu cubes in a bowl and gently toss with 1 tsp salt and 1 tsp black pepper. Sprinkle 2 tbs cornstarch over the tofu and toss until evenly coated — this creates a crisp exterior when pan-frying.

Pan-fry the tofu

Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is shimmering, add tofu cubes in a single layer without crowding. Fry for 3–4 minutes per side, turning to get golden-brown crust on at least 4 sides (about 10–12 minutes total). Work in batches if necessary. Transfer fried tofu to a plate lined with paper towels to drain.

Prepare the mango purée

Place 400 g diced ripe mango (or thawed frozen mango) in a blender or food processor with 60 ml water. Purée until smooth. If you prefer a chunkier sauce, reserve 1/3 cup of diced mango to stir in later and purée the rest.

Combine sauce ingredients

In a small bowl, whisk together 2 tbs soy sauce, 1 tbs rice vinegar, 2 tbs honey or maple syrup, 1 tbs fresh lime juice, 2 minced garlic cloves, 1 tsp grated ginger and 1 tsp chili paste. Add this mixture to the mango purée and stir to combine.

Thicken the sauce

Pour the mango mixture into a medium nonstick skillet and bring to a gentle simmer over medium heat, stirring. In a small cup, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Gradually whisk the slurry into the simmering mango sauce. Continue to simmer for 2–3 minutes until sauce thickens slightly and becomes glossy. Taste and adjust seasoning—add a pinch more salt or a touch more lime juice if needed.

Finish with sesame oil

Remove the sauce from heat and stir in 1 tsp sesame oil for aroma. If you reserved diced mango, fold it in now to add texture and fresh mango bursts.

While the sauce simmers, thinly slice 2 scallions and chop 2 tbsp cilantro. Toast 1 tsp sesame seeds in a dry small skillet over medium heat until fragrant and lightly browned, about 1–2 minutes, shaking the pan so they don’t burn. Set aside.

If you like extra heat, sprinkle up to 1 tsp red chili flakes over the finished dish to taste.

Combine tofu and sauce

Return the fried tofu to the skillet with the warmed mango sauce. Gently toss to coat each piece, cooking for 1–2 minutes to heat through and allow the sauce to adhere. Taste and adjust seasoning.

Plate

Divide 4 cups cooked jasmine rice between four plates or bowls. Spoon mango tofu over the rice, then sprinkle with sliced scallions, chopped cilantro and toasted sesame seeds. Serve with lime wedges on the side for extra brightness.