Vegan Sticky Mango Tofu

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

How to Make Vegan Sticky Mango Tofu

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Press and prep the tofu

Drain the tofu, wrap it in a clean kitchen towel, and place something heavy on top.
Let it press for 10 to 15 minutes to remove excess moisture so the cubes crisp nicely.
Cube and season the tofu

Unwrap the tofu and cut it into bite-size cubes, about ¾ to 1 inch each.
Transfer the cubes to a bowl and drizzle with 1 tablespoon gluten-free tamari, tossing gently to coat.

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Coat tofu in cornstarch

Sprinkle 2 tablespoons cornstarch over the tofu and toss until every piece looks evenly coated and no dry spots remain.
If any cubes stick together, separate them with your fingers so they crisp instead of steaming.
Pan-fry the tofu

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat.
Add the tofu cubes in a single layer and cook for 3 to 4 minutes without moving them.
Flip and continue cooking, turning as needed, until all sides are golden and crisp, about 6 to 8 minutes total.
Reduce the heat to low to keep the tofu warm while you prepare the sauce.
Blend the sticky mango sauce

Add the diced mango, maple syrup, and 2 tablespoons gluten-free tamari to a blender or small food processor.
Add the rice vinegar, sesame oil, minced garlic, and grated ginger, then blend until the mixture is very smooth.
Taste and adjust saltiness or sweetness with a little more tamari or maple syrup if you like.

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Thicken the sauce

In a small bowl, whisk 1 teaspoon cornstarch with 2 teaspoons water to make a smooth slurry.
Pour the mango sauce into the skillet with the tofu, then stir in the cornstarch slurry.
Increase the heat to medium and cook, stirring often, until the sauce is thick, glossy, and clings to the tofu.
If the sauce seems too thick, add a tablespoon of water at a time until you like the consistency.
Finish and serve

Transfer the sticky mango tofu to a serving dish or spoon it over steamed rice or quinoa.
Sprinkle with sliced green onions and sesame seeds just before serving for fresh flavor and crunch.

Substitutions

Mango -> Pineapple or ripe peach: Use equal amounts of diced pineapple or ripe peach instead of mango for a similar sunny sweetness and color. The flavor will taste a bit brighter and more tropical, but the sauce will still turn thick and sticky.
Maple syrup -> Agave nectar: Swap maple syrup with the same amount of agave for a more neutral sweetness that lets the mango shine. The sauce will be slightly thinner, so cook it a minute longer if you want extra gloss.
Cornstarch -> Arrowroot starch: Use arrowroot in the same amount if you prefer a grain-free thickener with a very clear, shiny finish. Arrowroot thickens quickly, so remove the pan from heat as soon as the sauce looks glossy and coats the tofu.

Tips

Pressing time matters: A well-pressed block of tofu browns faster and absorbs sauce better, so avoid skipping or rushing this simple step.
Use medium-high heat for crisp edges: If the pan is not hot enough, the tofu will stick and steam instead of developing that satisfying golden crust.
Do not crowd the pan: Cook the tofu in batches if needed, because crowded pieces release moisture and prevent the outside from crisping properly.
Blend sauce until very smooth: A silky smooth sauce clings better and looks restaurant-worthy, so keep blending until you see no mango bits.
Serve immediately for best texture: The tofu stays crispiest right after saucing, so plan to have your rice or noodles ready before finishing the dish.

Energy	370	kcal
Protein	13	g
Total Fat	11	g
Carbohydrates	58	g
Dietary Fiber	3	g

FAQ

How can I keep the tofu from falling apart while cooking?: Start with extra-firm tofu and handle it gently, turning each cube with a spatula or tongs instead of stirring. Let a crust form on the first side before flipping, because this helps the cubes hold their shape.
My sauce is too thin; how do I fix it?: Simmer the sauce over medium heat for a few extra minutes to let some liquid evaporate and encourage thickening. If it still feels runny, whisk another half teaspoon cornstarch with water and add it gradually while stirring.
What can I serve with sticky mango tofu?: Serve it over jasmine rice, brown rice, or quinoa for a simple bowl that soaks up the extra sauce. It also tastes great with stir-fried vegetables like snap peas, bell peppers, or broccoli for more color and crunch.
Can I make this recipe ahead of time?: You can cook the tofu and blend the sauce up to one day ahead, then store them separately in the fridge. Reheat the tofu in a hot skillet to re-crisp it a bit, then add the sauce and warm through.