You might also like these recipes for air fryer tofu and chilli tofu. This mango chipotle glazed tofu is loaded with bold, striking flavors from sweet-tangy mango and fiery chipotle. Tofu, a blank flavor slate, goes really well with these bright, tropical flavors.
How to make 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.
Ingredients
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. Check to get new recipe updates by email.
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