Mango, coconut and tofu curry

Mango, coconut and tofu curry
Prepare
less than 30 mins
Cook
less than 10 mins
Serve
Serves 2

A sweet and spicy plant-based curry that's rich with coconut milk, very quick to make and topped with caramelised tofu. Feel free to swap in whatever veg suits you but green veg works well with the creamy sauce.

Each serving provides 740 kcal, 23.2g protein, 61.4g carbohydrate (of which 18.5g sugars), 43.3g fat (of which 23.7g saturates), 5.7g fibre and 3.13g salt.

By Rhian Melvin

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Ingredients

For the curry

  • 300g/10½oz extra firm tofu, drained, dried and cut into 4 x 1–1½cm/½–¾in thick slices
  • 3 tbsp plant-based oyster sauce or mushroom stir-fry sauce
  • 1 tbsp neutral oil, such as rapeseed or vegetable
  • 1 red pepper, cut into 2–2½cm/¾–1in chunks
  • 60g/2¼oz mangetout
  • 1 garlic clove, crushed
  • 1cm/½in fresh root ginger, peeled and grated
  • 160g/5¾oz mango, peeled, stone removed and cut into chunks
  • 300ml/10fl oz coconut milk (from a tin)
  • 1 tbsp plant-based Thai red curry paste
  • ½ lime, juice only
  • salt and freshly ground black pepper

To serve

Method

  1. To make the curry, preheat an air fryer to 200C (you can also use an oven, but it will take a little longer to cook).

  2. Place the tofu in a bowl with 2 tablespoons oyster sauce and mix until evenly coated. Air fry for 10 minutes, flipping halfway through, or until golden and caramelised.

  3. Meanwhile, heat the oil in a frying pan over a medium–high heat and fry the pepper and mangetout for 3–5 minutes, or until beginning to soften. Add the garlic and ginger and fry for another 30 seconds.

  4. Place the mango and coconut milk in a blender or food processor and blend until smooth. Set aside.

  5. Stir the Thai red curry paste and a splash of the mango mixture into the pan, until the curry paste is mixed thoroughly into the mangetout mixture.

  6. Add the remaining mango mixture, 100ml/3½fl oz water, the remaining tablespoon of oyster sauce and lime juice and stir to mix thoroughly. Season with salt and pepper and keep warm over a low heat until the tofu is ready.

  7. To serve, divide the rice between bowls and spoon over the curry. Cut the tofu into 1cm/½in strips and lay it on top of the curry. Garnish with the coriander and a drizzle of chilli oil, if using, and serve.