Mango Chutney Tofu Curry
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.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
1 pièce(s)
Tofu
(Contient Soya)
¾ tasse(s)
Riz basmati
1 pièce(s)
Poivron
1 pièce(s)
Mangue
1 pièce(s)
Oignon rouge
7 g
Coriandre
28 g
Arachides, hachées
(Contient Arachides)
2 cs
Sauce au chili doux
(Peut contenir Oeuf, Soya, Moutarde, Blé, Poisson, Sésame, Lait, Sulfites, Crustacés)
1 cs
Sauce soya
(Contient Soya, Blé, Sulfites Peut contenir Sésame, Sulfites, Blé, Crustacés, Oeuf, Poisson, Lait, Moutarde)
1 cs
Huile de sésame
(Contient Sésame)
2 cs
Fécule de maïs
(Peut contenir Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Lait)
1 cs
Mélange d'épices Moo Shu
(Contient Soya, Sulfites, Blé Peut contenir Lait, Moutarde, Noix, Arachides, Sésame)
Pas inclus dans votre livraison
¼ cc
Sel*
0.13 cc
Poivre*
1 cs
Huile*
Informations nutritionnelles
Ustensiles
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.