Purple Carrot-Style Mango Tofu Stir-Fry

Crispy pressed tofu and snap peas in a fresh mango-ginger sauce over black rice.

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Purple Carrot charges ~$10/serving → Make it at home: ~$2/serving

Ingredients

  • 14 oz organic extra-firm tofu, pressed and cubed
  • 1 cup black rice
  • 1 mango, half blended for sauce + half diced for topping
  • 2 tbsp coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp fresh ginger, grated
  • 1 cup snap peas
  • 1 red bell pepper, sliced
  • 2 tbsp avocado oil
  • sesame seeds, green onions

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What you'll need

Instructions

  1. Cook black rice per package. Press tofu 15 min, cube, pat dry.
  2. Blend half the mango with coconut aminos, vinegar, maple syrup, sesame oil, ginger for sauce.
  3. Heat avocado oil in skillet or wok over high. Add tofu in single layer, do not touch for 3 min. Flip, cook 3 min more until golden.
  4. Add snap peas and bell pepper, toss 2 min. Pour in sauce, coat everything. Serve over rice, top with diced mango, sesame seeds, green onions.

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