Sweet Chili Tofu and Mango Stir-Fry
with Cilantro Rice and Toasted Peanuts
Sweet and juicy mangoes are the secret ingredient to this tofu-stir fry! Hearty tofu is seasoned with Moo Shu Spice Blend, seared to golden-brown perfection and then drizzled with a fragrant sweet and spicy sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Mango
1 unit(s)
Red Onion
7 g
Cilantro
28 g
Peanuts, chopped
(Contains Peanuts)
2 tbsp
Sweet Chili Sauce
(May contain Egg, Soy, Mustard, Wheat, Fish, Sesame, Milk, Sulphites, Crustaceans)
1 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Sesame Oil
(Contains Sesame)
2 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
1 tbsp
Moo Shu Spice Blend
(Contains Soy, Sulphites, Wheat May contain Milk, Mustard, Tree nuts, Peanuts, Sesame)
Not included in your delivery
¼ tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Add 1 1/4 cups water and 1/8 tsp salt (dbl both for 4 ppl) to a medium pot. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove the pot from heat. Set aside, still covered.
- Core, then cut pepper into 1/4-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Peel, pit, then cut mango into 1/4-inch pieces.
- Roughly chop cilantro.
- Add sweet chili sauce, soy, sesame oil and 2 tbsp water (dbl for 4 ppl) to a small bowl. Season with pepper, then whisk to combine.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions and peppers. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add half the sauce. Cook, stirring occasionally, until fragrant and sauce thickens slightly, 1 min.
- Remove from heat. Transfer veggies to a plate, then cover to keep warm.
- Pat tofu dry with paper towels, then cut into 1/2-inch cubes.
- Add tofu, cornstarch and half the Moo Shu Blend (use all for 4 ppl) to a medium bowl. Toss to coat completely. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp oil (dbl for 4 ppl) then tofu. Pan fry, turning the tofu occasionally, until crispy and golden-brown all over, 7-8 min.
- Remove from heat. Transfer tofu to a plate, then cover to keep warm.
- Carefully wipe the pan clean.
- Reheat the same pan over medium heat.
- When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)
- Remove from heat. Transfer peanuts to a plate.
In dev: Is wiping the pan clean needed?
- Fluff rice with a fork. Stir in half the cilantro, season with salt, then stir to combine.
- Divide rice between plates. Top with veggies, tofu and mango.
- Drizzle remaining sauce over top the tofu.
- Garnish with toasted peanuts and remaining cilantro.
