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!
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.
Curried Mango Tofu with Coconut Rice
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
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.