Curried Mango Tofu & Shrimp with Coconut Rice

Curried Mango Tofu

My fiancé and I just got back from a long work / wedding planning trip to St. Louis. Our flight landed in Atlanta and a massive laziness attack seized us; once we got home, we didn’t want to leave. Not for the grocery store and not to go out to dinner. A quick peek in the refrigerator told me that we had enough to make Curried Mango Tofu and very little else!

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

Adapted from

  • 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
  • shaved coconut for serving (optional)

Curried Mango Veggies

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.

Curried Mango Tofu in Skillet

Coconut Rice

Adapted from

  • 1 can light coconut milk (or regular if you want a treat!)
  • 1 ¼ cups water
  • 1 pinch salt
  • 1 cup uncooked jasmine 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.

I suggest you start the rice before you cook the curry, because there is nothing worse than waiting on your rice once your main dish is perfect!

Curried Mango Tofu

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