Vegan Mango Curry With Crispy Tofu

Vegan mango curry with crispy tofu. The creamiest and most comforting summer curry. Serve over steamed rice and ENJOY!

The Recipe

Vegan mango curry with crispy tofu (about 3-4 servings)

Ingredients

For the curry:

1 shallot, chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

1 teaspoon grated ginger

3 ripe mangos, peeled and chopped

1 teaspoon turmeric

2 tablespoons curry powder (or to taste)

1 1/2 cans / 600 ml creamy coconut milk (full-fat)

1 can of chickpeas, drained

salt to taste

For the crispy tofu:

16 ounces / 454 g firm tofu, sliced

8 tablespoons rice flour (sub in all-purpose flour)

15 tablespoons water

bread crumbs as needed

vegetable oil for cooking

Instructions

1. In a pan heat 1 tablespoon vegetable oil and cook shallot, garlic and ginger until aromatic. Add mangos, spices and coconut milk and let simmer for about 20 minutes. If you want a smooth curry, blend it with a food blender. Add chickpeas and keep curry warm, until you serve it. Garnish with fresh cilantro.

2. In a bowl mix rice flour and water. In another bowl add bread crumbs. First cover tofu with the rice flour-water mix, then cover with bread crumbs. 

3. In a large pan heat 2 tablespoon of vegetable oil. Add crusted tofu and cook until golden brown. Use more vegetable oil as needed.

4. Serve mango curry with crispy tofu and steamed rice, if desired. ENJOY!