Friday, June 24, 2011

Mango Chile Tofu Stir-Fry

Who doesn't crave healthier and lighter dinners during the sweltering days of Summer? When slammed with a lagging appetite and an aversion to your hot stove, try this vegetarian entree - it's ready in minutes and need only be combined with rice or noodles.

Save yourself the simmering time and combat kitchen humidity by picking up a Chinese restaurant container of rice on your way home and the following recipe is almost painless.

Confirmed carnivores can swap out the tofu for cubed chicken breasts or boneless, skinless thighs (just be sure to adjust cooking times ensuring your poultry's safe preparation!) The Collective has also substituted cleaned shrimp for the tofu with most excellent results.


  • 1 lb. extra-firm tofu, well-drained in kitchen towels and cut into 1-inch cubes
  • 2-3 T. vegetable or peanut oil
  • 1 large onion, sliced thinly
  • 1/2 each green and red pepper (or yellow, purple etc), sliced thinly
  • 1 clove garlic, mined
  • 2-3 dried red chilies
  • salt and black pepper to taste
  • 3-4 T. The DP Chutney Collective's Mango-Chile Ketchup

Heat a large skillet or wok until quite hot. Add vegetable oil and fry tofu until browned on most sides. Work carefully as the tofu tends to break easily. Remove from pan and drain on paper towels. Salt and pepper very generously.

Now add the onion, peppers, garlic and red chilies to the pan and cook over a medium-high flame until they are just becoming barely soft. Return the tofu to the pan and add the Mango-Chile Ketchup. Stir gently and heat through for 1 minute.

Serve hot, garnished if desired with chopped scallions, snipped chives or cilantro sprigs.