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Vegan Mango Habanero Tofu

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1 block of super firm tofu
A generous pinch of salt
1-2 tbsp Cornstarch
1 tbsp avocado oil

Mango Habanero Sauce:

1-2 ripe mangos (you need 1 cup chopped)
2-3 habaneros (see below)
2 garlic cloves
1 small carrot, roughly chopped
1/2 tbsp size piece of ginger
1/4 cup rice vinegar
2 tbsp maple or agave syrup
Juice of 2 limes plus a tsp of lime zest
1/2 cup water
Salt to taste

Attention: Habaneros are very spicy! Take out the seeds, only use 1, replace with jalapeños or just omit completely if you’re sensitive to spice! And don’t forget to wash hands thoroughly after handling them!



Add all ingredients for the sauce (except lime juice and salt) to a blender, and blend until smooth.

Add mixture to a small sauce pan, and simmer for about 10 minutes, stirring occasionally.

Add lime juice at the end, and season to taste with salt.
Refrigerate remaining sauce in a clean glass jar

Cut tofu in half horizontally, and pat away any excess moisture with a clean kitchen towel.

Cut the 2 pieces into bite-sized cubes, season them with salt, and dust with cornstarch until evenly coated.

I use a small tea sieve for that, but you can also dip the pieces in cornstarch and shake off any excess powder

Brush a cast iron skillet with avocado oil, bring it to medium heat, and fry tofu pieces from all sides until golden. Flip them around after 2-3 minutes on each side


Toss tofu with some of the mango habanero sauce (I used a little more than 1/2 a cup), and let everything cook over low heat for 5-10 minutes, stirring around occasionally, until every piece is evenly coated and lightly caramelized

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