This post may contain affiliate links. Please read our disclosure policy.

This Curried Mango Tofu with Coconut Rice is an easy, satisfying vegetarian dinner. It can be made with whatever vegetables you have on hand for that last-minute weeknight meal!

Curried Mango Tofu

This recipe is not historical, but it is vegetarian as written and could easily be made vegan!  There is no tofu section in any of my historical cookbooks, so this is definitely outside the Heritage Box. Shocking, I know! I have several vegetarian and vegan friends who have diligently been following my blog, so this recipe is for you!

This recipe is perfect for weeknight cooking because you can really use whatever vegetables and meat you have in your refrigerator. Tofu is very versatile, if you have any leftover you could make my Marinated Tofu Salad as well!

Curried Mango Tofu
5 from 1 ratings

Curried Mango Tofu with Coconut Rice

This Curried Mango Tofu with Coconut Rice is an easy, satisfying vegetarian dinner. It can be made with whatever vegetables you have on hand for that last-minute weeknight meal!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 people

Ingredients 
 

For the Curried Mango Tofu:

  • 1 tablespoon butter
  • 1 onion chopped
  • ½ red bell pepper chopped
  • ½ green bell pepper chopped
  • ½ cup green beans 1 inch pieces
  • 3 cloves garlic chopped
  • 1 package extra firm tofu cubed
  • 10 jumbo shrimp deveined
  • 4 tablespoons curry paste I used Tikka Curry Paste, but others would work too
  • ½ cup mango chutney

For the Coconut Rice:

  • 12 oz light coconut milk or regular if you want a treat!
  • 1 ¼ cups water
  • 1 pinch salt
  • 1 cup jasmine rice

Instructions 

Prepare the Rice:

  • In a saucepan combine all ingredients. Bring to a boil over medium heat. Cover, reduce heat to low, and simmer for 20-25 minutes or until rice is tender and most liquid has been absorbed.

Prepare the Curry:

  • Devein shrimp, rinse, and pat dry with a paper towel. Set aside.
  • Melt butter in a skillet over medium heat; sauté the onions and peppers until the onions are translucent and the peppers are tender.
  • Add the garlic and sauté until it is just beginning to brown.
  • Remove vegetables from pan and brown the tofu on all four sides. Add the vegetables back to the pan.
  • Add the curry paste to the pan; stir to coat.
  • Add the mango chutney and taste sauce. You can add more curry to taste.
  • Add shrimp to the pan and stir. Simmer until the shrimp is fully cooked.
  • Serve over a bed of coconut rice.

Notes

Tofu Adapted from Allrecipes.com
Coconut Rice adapted from Allrecipes.com

Nutrition

Calories: 321kcal | Carbohydrates: 52g | Protein: 8g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 135mg | Potassium: 252mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2047IU | Vitamin C: 27mg | Calcium: 64mg | Iron: 2mg
Course: Dinner
Cuisine: American
Calories: 321
Like this? Leave a comment below!
Curried Mango Veggies
Baked turkey meatballs with one bitten open.
12 Easy Weeknight Meals
Quick, easy & healthy meals from a professional chef delivered right to your inbox!

Curried Mango Tofu in Skillet
Curried Mango Tofu

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating