Mango Tofu Curry

Take your senses on a free trip to some eastern asian country. Try this recipe of tofu cooked with sweet ripe mangoes in a spiced coconut milk curry. Serve with hot fluffy rice and you are almost there!

Brown Sugar2 tsp
Coriander Leaves1/2 cup
Coconut Milk1 tin
Curry Leaves10
Ginger-Garlic Paste1 tsp
Green Chili2 Slit
Mango1 chunked
Oil1 tbsp
SaltTo Taste
Soy Sauce1 tsp
Tofu250 gm sliced and grilled
Water1/2 cup

  1. Prep the Tofu: Wrap the tofu in a kitchen towel and gently apply pressure on it to squeeze out all the water from it. Then chop the tofu into 2 cm cubes and place it on a hot griddle brushed with oil and lightly brown the tofu pieces on both the sides. 
  2. Chop the vegetables: Chop the onion and turnip and cut the mango into chunks. Slit the green chilies into two. 
  3. Heat oil in a pan and add the chopped onion and saute it till it softens or turns pink. Now add the ginger-garlic paste, curry leaves and slit green chilies. Saute till the raw smell of the ginger-garlic paste goes away. Add the turnip, water and soy sauce into the pan and cook for 5 mins or so till the turnip begins to start cooking. Then add the coconut milk, Tofu, mango, salt and brown sugar. Cook for approx. 10 - 15 mins till the turnip completely cook and soften. 
  4. Garnish the dish with chopped coriander leaves and serve it hot with hot fluffy rice.

  1. If you want to have a crunch in the dish, don't fully cook the turnip they will add the nice crunch.
  2. Add more green chilies if you like the dish more spicy. 
  3. You can swap brown sugar with jaggery if you do not have brown sugar. 
  4. You can also use some chopped spring onion to garnish along with the coriander leaves.


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