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    Home > Recipes > Dinner

    Curried Mango Tofu & Shrimp with Coconut Rice

    Published: Mar 23, 2013 | Updated: Apr 20, 2022

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    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!

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    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.

    Curried Mango Tofu

    Curried Mango Tofu with Coconut Rice

    Chef Lindsey
    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!
    PRINT Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Dinner
    Cuisine American
    Servings 6 people
    Calories 321 kcal

    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
    US Customary - Metric

    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
    Keyword dinner, easy vegetarian dinner, shrimp, tofu
    Tried this recipe?Mention @cheflindseyfarr
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    Hi, I'm 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! 

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