They are here!
I thought Alphonso mango season was still a few weeks away but it turns out now is the time! They are here from India!
Alphonso mangoes, one of our favourite mangoes, have a short season. Juicy, sweet and less stringy, the Alphonso mango is a treat. We eat them fresh, dripping their juices over the sink.
Thankfully, I am not going to tell you to use Alphonso mangoes in this curry (we actually haven’t bought any yet, although that’s on the agenda for the weekend). Unless you happen to be a very lucky person, overflowing with so many mangoes you do not know what to do. In a stir fry, ones that keep them shape are the best kind. Since you pair them with other vegetables, you do not need to use expensive, sweet mangoes. As such, I used frozen mango chunks. And I could not tell you what kind of mango those are… but I know they are not Alphonso.
Crispy tofu mixed with a medley of vegetables – tender crisp broccoli, carrot and bell peppers – coupled with chunks of sweet mango. Frozen mango worked well as it is cheaper and moreso, they are firm, cubed and sweet, keeping their shape in the skillet. Tossed with a light, orange-based sauce flavoured with garlic and ginger and a heavy dash of red pepper flakes, there are a lot of bold flavours. The sweet balanced nicely with the heat, without being too overwhelming, even for my own heat-sensitive palate.
Reminiscent of my Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl, although that one is a bit more involved with flavoured tofu and a more complex orange sauce. I kept the tofu simple here to let the vegetables shine.
Have you tried Alphonso mangoes yet?
Spicy Thai Mango Tofu Curry with Vegetables
Adapted from Sumpsimus
1 lb firm tofu, pressed and cubed
1 tbsp tamari
1 tbsp coconut oil
1/2 cup green onions
1.5 tbsp minced ginger
1 clove garlic, minced
1 large carrot, diced
2 small heads broccoli, stems peeled and thinly sliced, heads chopped into small florets
1 small red pepper, chopped
1 cup chopped mango (I used frozen)
1/2 cup fresh orange juice
2 tbsp fresh lime juice (from 1 lime)
1 garlic clove, pressed
1/2 tsp Aleppo pepper flakes
1. In a large non-stick skillet over medium heat, brown tofu on all sides. This will take approximately 5 minutes per side, depending on how crispy you like it. Deglaze with the tamari and set aside.
2. I actually parallel cooked in another skillet as the tofu did its thing. You could also use the first pan if you wanted to wait. So in a large skillet over medium heat, heat oil. Add green onions and saute until browned, around 2-4 minutes. Stir in ginger, garlic and carrots, sprinkle with salt and saute for 3-4 minutes. Stir in broccoli and red pepper and saute for another 4-5 minutes until the broccoli turns a brilliant green. Stir in mango and cooked tofu and heat through for one more minute. If things are sticking, deglaze with a bit of water.
3. Deglaze with the orange juice and stir in the lime juice, garlic and pepper flakes. Heat from another minute, until warmed through. Season with salt and pepper, to taste.
Serves 4, with a side of rice to sop up the juices.