Mango Tofu Stir Fry

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READY IN: 35mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Salsa:
  • Begin by peeling 1 of the mangoes removing all the flesh possible and discarding the seed.
  • Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl.
  • Meanwhile peel and remove flesh from the remaining mango and finely dice.
  • To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper.
  • For the tofu:
  • Fill a large bowl with water and add ice. Bring a large pot of salted water to a boil and add the snap peas. Blanch until they brighten and have lost their raw taste, 1 to 2 minutes. Drain the snap peas and transfer them to the ice water. When cold, drain.
  • In a large bowl, combine the tofu, sesame oil, cornstarch, and soy sauce and mix. Set aside for 10 minutes.
  • Heat a wok or heavy sauté pan over high heat. Add the grapeseed oil and swirl to coat the pan. Add the tofu and stir-fry until just cooked through, 6 to 8 minutes. Add the snap peas and the salsa. Season with salt and pepper and serve.
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