My Easy Mango Chipotle Glazed Tofu, with sparkling sweet, spicy, tangy and salty notes, makes a tasty and simple finger food for a full-blown event or a party of one. This recipe has only eight ingredients, and it takes under 20 minutes to put together. A vegan, nut-free and gluten-free recipe.
The year 2018 is almost at an end, and happily so, I think, for most of us. We’ve earned a delicious start to the New Year, and here’s how I am going to make mine as tasty as possible — with this Easy Mango Chipotle Glazed Tofu.
Tofu, being a blank slate, does really well with bright, tropical flavors, and there’s really no better way to taste the sun than to bite into a mango.
How to make this easy Mango Chipotle Glazed Tofu:
- There are just three steps here: mix your marinade ingredients, cut your tofu in a dice, and then let it all cook happily away in a skillet or wok.
- You can use extra firm or super firm tofu in this recipe — I prefer super firm simply because it holds its shape better during the stir-frying, although extra-firm will absorb flavors better, being more porous. It’s your call.
- Use pureed mango out of a can, like I did, for convenience (it’s available year-round!) and great mango flavor. I use pureed Indian mangoes because, frankly, the stuff we get here in the United States is not a mango. If you do decided to puree mangoes yourself, go with a very sweet mango, like champagne.
- I used garam masala to add smokiness to my mango chipotle glazed tofu, but you can also use curry powder or, if you don’t have that, use a teaspoon of cumin powder.
- You can sub sriracha sauce for the chipotle, if you’d rather.
- If you like some sticky glaze on the tofu when you eat it, don’t let the glaze reduce all the way. Turn off the heat when the tofu is still a little saucy. When I serve this as a finger food, I prefer that the tofu is dry enough to be picked up with a toothpick, so I let the glaze reduce all the way until it crusts the tofu.
- This is a great dish to make ahead. The longer the tofu stands, the better it absorbs the flavors — and the better it tastes.
These are the ingredients you’ll need for the easy Mango Chipotle Glazed Tofu:
- Mango puree
- Chipotle peppers in adobo sauce
- Dijon mustard
- Garam masala
- Sesame seeds
- Lemon or lime
- Vegetable oil
That’s all. You can top the tofu with some cilantro or sliced scallions for a pop of green freshness. Stick some toothpicks in it and see your guests’ faces light up with happy smiles.
Easy Mango Chipotle Glazed Tofu
- 1 16-oz block super firm tofu (cut into cubes. Make slightly larger cubes-- mine were around 1/2 inch square)
- 1 tbsp vegetable oil
- 1 cup mango puree
- 1 tbsp dijon mustard
- 1 chipotle chili pepper with 1 tsp of the accompanying adobo sauce (finely chop the pepper.Sriracha sauce works here too!)
- 1 tsp garam masala (can sub with curry powder or cumin powder)
- 1 tbsp sesame seeds
- Juice of 1 lime
- Salt to taste (optional)
- 1 tbsp cilantro (optional, for garnish. Chop finely if using)
- Heat the vegetable oil in a large non-stick skillet or wok. Add the tofu cubes and saute for a few minutes, until the tofu starts to turn golden.
- While the tofu is cooking, make the glaze by mixing the rest of the ingredients in a bowl, except the cilantro. I made the salt optional -- I like a dash, because it enhances the other flavors.
- Pour the mango glaze into the tofu and mix well. Cook over medium heat 10-15 minutes or until the glaze has reduced. At this point you can leave the tofu a little saucy, if you like it that way, or, if you're serving this as a finger food, let the liquid cook away until the glaze crusts to the tofu.
- Turn off the heat and squeeze on the lemon or lime juice. Sprinkle on the cilantro if using.