Mango and fresh lime juice ... match in heaven! I can't pass mango's without adding one to my basket. Hope you enjoy this as much as I did!
- 1 tsp Coconut Oil
- 1 small Onion, chopped
- 250 g Green Beans, sliced in halve
- 1 Red Capsicum, chopped
- 3 cloves Garlic, minced
- 1 1/2 tbsp Fresh Ginger, finely grated
- 2 tbsp Yellow Curry Paste
- 2 tbsp Tamari
- 1 1/2 cups Coconut Milk
- 1 cup Vegetable Stock
- 1 ripe Mango, cut into chunks
- 300 g Firm Tofu, use a thick variety if possible
- 2 tsp Lime Juice
- 1 1/2 cups Brown Rice
- 1 handful Coriander, optional for serving
Drain tofu, wrap in paper towels or clean tea towel, put in between two plates, add weight to the top like a can of beans and leave for 30 minutes.
Boil 3 1/2 cups water and add brown rice. Simmer till tender, around 15-20 minutes.
Whilst rice cooking, add coconut oil to medium pot and heat over medium heat.
Add onion, cook until golden, around 3-5 minutes. Add green beans, capsicum and cook for about 3 minutes till vegetables are tender.
Add garlic, ginger and curry paste and cook for 30 seconds till that curry smell hits your nose. Add 1 tbsp tamari, coconut milk and vegetable stock and bring to simmer.
Add mango to sauce, reduce heat to low and cook till the mango is falling apart, about 5-8 minutes. Turn off heat, add 1 tsp lime juice.
Unwrap tofu, cut tofu into vertical 1/2 cm slices and then cut into quarters horizontally. Preheat a large cast iron frying pan or wok over medium heat. Once hot add tofu in a single layer. Tofu should sizzle when hitting pan. Sprinkle a little salt over tofu and then press down on it with a spatula. You should hear steam escape. Cook for about 3 minutes till bottom is golden, flip and repeat on other side. Remove tofu to a bowl.
Mix 1 tbsp tamari and 1 tsp lime juice, pour over tofu and mix till tofu covered.
Serve mango sauce over brown rice with tofu on top and a sprinkling of coriander.