Tofu Mango Coconut Curry


  • 3 garlic cloves, minced
  • 1 teaspoon ginger, minced
  • 2 small onions 
  • 1 jar Tofu pressed dry and cubed
  • 4–5 tablespoons Thai Red Curry Paste
  • 1 can of Biona Organic Coconut Milk
  • 175-225ml veg stock
  • 1 large mango
  • 3 tablespoons Soy Sauce
  • 1 lime, juiced
  • ½ teaspoon chilli flakes
  • 1 red bell pepper, chopped 
  • 1 green bell pepper, chopped 
  • 1 small broccoli head, cut into florets
  • Jasmine Rice
  • Fresh coriander 
  • Spring onion tops
  • Lime wedges


  • To press the tofu, place it on a tea towel and place a weight (such as a plate), on top. Leave it to sit for 30 minutes.
  • In a large shallow pan, fry garlic, ginger, onion and chilli over medium high heat until onions are slightly translucent. 
  • Add in the tofu and pan fry until browned (around 3-5 minutes). 
  • Add in the curry paste and fry for another 2 minutes (or until fragrant).
  • Add in the coconut milk and vegetable stock. Stir to dissolve the curry paste and allow the curry to come to a simmer. 
  • Add in the mango pureé, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
  • Taste and adjust seasoning by adding in more coconut aminos/soy sauce, lime juice, chilli and salt.
  • Serve with Jasmine rice and top with coriander, chopped spring onion tops and lime wedges.

    Previous Recipe Next Recipe