Spicy Vegan Mango and Tofu Stir-Fry Recipe

Tofu: Firm tofu provides a hearty and protein-rich base for the stir-fry.

Mango: Adds a sweet and tropical flavor that balances the spiciness.

Bell pepper: Offers a crunchy texture and vibrant color.

Snap peas: Adds a fresh, crisp element to the dish.

Soy sauce: Provides a salty, umami flavor that enhances the overall taste.

Sriracha: Brings a spicy kick to the stir-fry.

Sesame oil: Adds a nutty aroma and flavor, perfect for stir-frying.

Garlic: Infuses the dish with a rich, savory taste.

Ginger: Adds a warm, zesty flavor that complements the other ingredients.

Green onions: Used as a garnish, they add a fresh and mild onion flavor.

When preparing tofu, press it for at least 15-20 minutes before cooking to remove excess moisture. This helps achieve a firmer texture and allows the tofu to absorb more flavors from the soy sauce and sriracha. Use a tofu press or place the tofu block between paper towels and weigh it down with a heavy object.

• cubed firm tofu - Substitute with tempeh: Tempeh provides a similar protein content and texture, making it a great alternative for tofu in stir-fries.

• diced mango - Substitute with pineapple: Pineapple offers a similar sweetness and tropical flavor that complements the spicy elements of the dish.

• sliced bell pepper - Substitute with sliced zucchini: Zucchini has a mild flavor and similar texture, making it a good alternative to bell peppers.

• snap peas - Substitute with green beans: Green beans provide a similar crunch and fresh flavor, making them a suitable replacement for snap peas.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and offers a similar umami flavor.

• sriracha - Substitute with chili garlic sauce: Chili garlic sauce provides a similar heat and garlic flavor, making it a good substitute for sriracha.

• sesame oil - Substitute with olive oil: Olive oil can be used as a cooking oil, though it lacks the nutty flavor of sesame oil. Add a small amount of toasted sesame seeds to compensate.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it is less pungent. Use about half the amount.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated. Use about one-quarter the amount.

• chopped green onions - Substitute with chopped chives: Chives offer a similar mild onion flavor and can be used as a garnish in place of green onions.

• Allow the tofu stir-fry to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled stir-fry into an airtight container. For best results, use a glass container to avoid any potential staining from the sriracha.
• Store the container in the refrigerator. The stir-fry will stay fresh for up to 4 days.
• If you plan to freeze the stir-fry, portion it into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe container or a resealable freezer bag. Squeeze out as much air as possible to prevent freezer burn.
• Label the containers or bags with the date. The stir-fry can be frozen for up to 2 months.
• When ready to eat, thaw the stir-fry in the refrigerator overnight.
• Reheat the stir-fry in a skillet over medium heat, adding a splash of soy sauce or sesame oil to refresh the flavors.
• Alternatively, you can reheat in the microwave. Place the stir-fry in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals, stirring in between, until heated through.
• Garnish with fresh green onions after reheating to restore some of the original freshness and crunch.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of sesame oil or vegetable broth to prevent sticking.
  3. Add the leftover tofu stir-fry and stir occasionally until heated through, about 5-7 minutes.
  4. If the dish seems dry, add a little more soy sauce or a splash of water to keep it moist.

• Microwave Method:

  1. Place the leftover stir-fry in a microwave-safe dish.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, stirring halfway through.
  4. Check the temperature and heat in additional 30-second intervals if needed until thoroughly warm.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the leftover stir-fry evenly on a baking sheet.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through, until heated through.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftover stir-fry in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain the moisture and freshness of the vegetables and tofu.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the leftover stir-fry in the air fryer basket in a single layer.
  3. Air fry for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method can help restore some of the crispiness to the tofu.

• Wok Reheat Method:

  1. Heat a wok over medium-high heat.
  2. Add a small amount of sesame oil or vegetable broth.
  3. Toss in the leftover stir-fry and stir-fry for 3-5 minutes until heated through.
  4. This method helps maintain the stir-fry texture and flavor.

• Wok: A large, deep pan with sloping sides, perfect for stir-frying ingredients quickly and evenly.

• Spatula: A flat, broad tool used for flipping and stirring ingredients in the wok.

• Knife: Essential for dicing mango, slicing bell peppers, and chopping green onions.

• Cutting board: A sturdy surface for safely cutting and preparing ingredients.

• Measuring spoons: Used to measure out the soy sauce, sriracha, and sesame oil accurately.

• Grater: Handy for grating fresh ginger.

• Garlic press: Useful for mincing garlic cloves quickly and efficiently.

• Mixing bowl: A bowl to hold the cubed tofu before cooking.

• Serving dish: A dish to present the finished stir-fry attractively.

Prepare ingredients in advance: Chop tofu, bell pepper, and mango ahead of time and store them in separate containers.

Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.

Cook tofu first: Cook the tofu separately until golden brown, then set aside. This allows you to quickly stir-fry the vegetables.

One-pan method: Use a large wok or skillet to cook everything in one go, reducing cleanup time.

Pre-mix sauce: Combine soy sauce and sriracha in a small bowl before cooking to streamline the process.