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!
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.