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Ingredients
Spicy Mango Sauce
- 1 cup Mango chopped, use fresh or frozen
- 1 small Red Onion
- 4 cloves Garlic
- 1 Jalapeño
- 1 tbsp Ginger chopped
- 1 Orange juice only
- 1 tbsp Coconut Aminos
- 1 tbsp Sriracha
- 1 tbsp Maple Syrup or sweetener of choice
- 1/2 tbsp Tapioca Starch
- 1/4 cup Water
- Salt to taste
- 1/2 tbsp Oil for sauteing
Crispy Tofu
- 1 package Extra Firm Tofu
- 2 tbsp Tamari you can use soy sauce/coconut aminos
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Tapioca or cornstarch
- 1 tsp Mushroom Umami Flavour optional
To Serve
- Chopped Veggies
- Cooked Jasmine Rice
Instructions
- Preheat oven to 400 F/200 C.
- Cut tofu into bite sized cubes, add them to a bowl and toss first with tamari sauce and spices, then tapioca starch until evenly coated. Bake on a lined baking sheet for 15 minutes, give them a toss, and bake for another 10 minutes until crispy.
- In the meantime finely dice onion, garlic, ginger and jalapeño (seeded for less heat). Add oil (or a splash of water) to a small pan on low to medium heat and fry onion and jalapeño for 5-10 min until soft and fragrant, then add garlic, ginger and mango and cook for another few minutes.
- In a small bowl whisk together water, orange juice, coconut aminos, maple syrup, sriracha and tapioca starch until smooth. Stir into the pan and heat up until bubbly.
- Let cool down a bit, then blend up sauce in a blender or food processor until smooth.
- Stir fry your veggies in batches in a wok or large pan with a tbsp of water or a few drops of oil and add them to the mango sauce. Serve with rice and baked tofu cubes. Enjoy!