Vegan Sticky Mango Tofu
35 min
|
easy
|
gluten-free,
lactose-free,
vegan,
vegetarian
Recipe by Eunice
Introduction
Forget bland tofu; this vegan sticky mango tofu is my plant-based riff on orange chicken, with crisp-edged cornstarch-coated cubes lacquered in a glossy mango, tamari, garlic, and ginger glaze that hits sweet, tangy, and umami in every bite.
Perfect for a fast weeknight dinner or meal prep over rice or tucked into lettuce cups, it is naturally gluten-free and finishes with sesame and scallions for crunch, bringing serious takeout energy without the takeout bloat.
Ingredients (3 servings)
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Ingredients for the Tofu:
- 1 block (14-16 oz) extra-firm tofu, cubed extra-firm tofu 16 oz (14-16 oz)
- 2 Tbsp cornstarch cornstarch 0.57 oz
- 1 Tbsp gluten-free tamari gluten-free tamari 0.5 fl oz
- 1 Tbsp vegetable oil vegetable oil
Ingredients Sticky Mango Sauce:
- ¾ cup ripe mango, diced mango 0.75 cup ripe
- 2 Tbsp maple syrup pure maple syrup 2 Tbsp
- 2 Tbsp gluten-free tamari gluten-free tamari 1 fl oz
- 2 Tbsp rice vinegar rice vinegar 1 fl oz
- 1 tsp sesame oil sesame oil 0.17 fl oz
- 1 garlic clove, minced garlic 0.09 head (for garlic clove)
- 1 tsp fresh ginger root, grated fresh ginger root 0.07 oz
- 1 tsp cornstarch cornstarch 0.1 oz
Ingredients Finishing Touches:
- 2 green onions, sliced green onions 0.29 bunch
- sesame seeds (for garnish) sesame seeds 0.17 oz
How to Make Vegan Sticky Mango Tofu
-
Press and season the tofu
Wrap the tofu in a clean towel, weight it, and press for 20 minutes to drive out moisture so it fries up crisp.
Cut into 3/4 inch cubes, pat very dry, toss with 1 tbsp tamari until absorbed, then sprinkle over 2 tbsp cornstarch and turn gently to coat every side.
-
Sear the tofu
Heat 1 tbsp vegetable oil in a large nonstick or well-seasoned cast iron skillet over medium high until the oil shimmers.
Add tofu in a single layer without crowding and cook 2 to 3 minutes per side until deeply golden and crisp, turning with tongs; transfer to a plate.
Air fryer option: 400 F for 12 to 14 minutes, shaking halfway, until crisp and browned.
-
Blend the mango sauce
In a blender, combine mango, maple syrup, 2 tbsp tamari, rice vinegar, sesame oil, garlic, and ginger and blend until smooth.
Stir 1 tsp cornstarch with 1 tbsp cold water to make a smooth slurry so the sauce thickens without lumps.
-
Cook the sauce
Pour the mango blend into the skillet over medium heat and bring to a gentle simmer, then whisk in the cornstarch slurry.
Cook 1 to 2 minutes, stirring, until glossy and just thick enough to coat a spoon; if it tightens too much, loosen with a splash of water.
-
Glaze the tofu
Return the tofu to the pan and toss until every edge is lacquered and sticky, 1 to 2 minutes.
Remove from heat, fold in green onions, and shower with sesame seeds.
-
Serve it up
Serve hot over steamed or coconut rice, or pile alongside garlicky sautéed greens and scoop every last streak of sauce from the pan.
Substitutions
- Mango -> pineapple or yellow peach
- Ripe golden pineapple or yellow peach keeps the sunny color and brings a bright tropical tang that plays beautifully with tamari and ginger while giving a slightly juicier, lighter finish.
- Tamari -> coconut aminos
- Coconut aminos are gluten-free and sweeter, so the sauce lands a touch rounder and less salty; add a pinch of salt to sharpen if needed.
- Cornstarch -> arrowroot or potato starch
- Arrowroot or potato starch both stay gluten-free and create a glassy, silky glaze; simmer gently and avoid vigorous boiling to prevent a gummy texture.
Tips
- Press like you mean it
- Moisture is the enemy of crisp, so get aggressive with that press or freeze and thaw the tofu overnight for an even meatier bite before pressing.
- Pan control for real crust
- Use a large, ripping-hot skillet and do not crowd the tofu; space gives steam somewhere to go and lets edges brown instead of turn soggy.
- Slurry timing matters
- Whisk the cornstarch slurry into a gentle simmer, not a rolling boil, and cook just until glossy to keep the sauce clear and smooth.
- Balance is queen
- Taste the sauce before glazing and tweak in tiny moves: a drizzle of maple for sweetness, 1 to 2 teaspoons vinegar or a squeeze of lime for pop, or a splash of tamari for depth.
- Double-dust for extra crunch
- After the first cornstarch coat, rest tofu 5 minutes, then dust lightly again right before searing for a thicker, crackly shell.
- Air fryer pro move
- Preheat the basket and lightly oil-spray the tofu so the coating does not patch; shake halfway to expose fresh sides to the heat.
- Finish off the heat
- Stir in green onions and sesame seeds after cutting the flame so the sesame stays nutty and the onions stay fresh and punchy.
Nutrition Facts *
| Energy | 337 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 8 | g |
| Carbohydrates | 58 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My tofu did not get crispy. What went wrong?
- It was likely too wet or crowded; press longer, pat very dry, heat the pan until oil shimmers, cook in batches with space between pieces, and do not flip until the underside is deeply golden.
- The sauce is not thickening. How do I fix it?
- Simmer another 30 to 60 seconds and whisk; if still thin, add another 1/2 teaspoon cornstarch mixed with 2 teaspoons cold water and cook until it just turns glossy.
- Can I use frozen mango?
- Yes, thaw completely, drain any excess liquid, and pat dry before blending so the sauce does not get watery; measure 3/4 cup after thawing.
- I do not have a blender. Any workaround?
- Mash very ripe mango with a fork until pulpy or use thawed frozen mango finely chopped, then simmer a minute longer to break it down, or use unsweetened mango puree.
- The sauce tastes too sweet. How can I balance it?
- Add 1 teaspoon rice vinegar or a squeeze of lime, taste, and repeat as needed; a pinch of chili flakes or a drizzle of chili crisp cuts sweetness too while staying vegan and gluten-free.
- Can I bake instead of pan-fry?
- Yes, toss coated tofu with 1 to 2 teaspoons oil, spread on parchment, and bake at 425 F for 25 to 30 minutes, flipping once, then glaze in the pan with the sauce.
Serving Suggestions
Serve with coconut rice and a hit of lime zest, or tuck the sticky tofu into lettuce cups with cucumber ribbons and extra sesame for crunch.
Feeling bold, swap in pineapple or passion fruit-plus-apricot jam for a wilder tropical glaze and finish with roasted peanuts or cashews for bite.
More pairings:
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