The cold air keeps hanging on here in Colorado but this crispy tofu with spicy brown sauce and mango salsa will surely transport you to a tropical place! (at least we can pretend, right?) Haha
All joking aside, this recipe is packed with bright Spring flavors and is completely vegan too!
I love how the spicy brown sauce and sweet mango salsa taste together. They completely balance each other out. Add the crispy tofu and crunchy crushed cashews and this is one well rounded meal. I guarantee that your taste buds will be craving more!
So, let’s get this recipe started!
Crispy Tofu with Spicy Brown Sauce and Mango Salsa
- baking tray
- 2 mixing bowls
- saute pan
- 1 package super firm tofu
- ¼ cup cornstarch
- white rice – I use minute rice
Spicy Brown Sauce
- 3 tablespoons soy sauce
- 1 tablespoon ponzu sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon red miso paste
- 1 teaspoon fresh minced ginger
- 1 clove fresh garlic sliced
- 1 teaspoon apple cider vinegar
- 1 teaspoon cornstarch
- red pepper flakes pinch
- 1 mango
- 6 – 8 strawberries
- 1/2 small sweet white or red onion
- 1/2 jalapeno diced
- juice from 1 lime
- juice from 1/2 ripe lemon
- 1 avocado
- chopped fresh cilantro
- handful of crushed cashews
- toasted sesame seeds
- extra crushed cashews
- Preheat your oven to 400 degrees.
- Press any moisture out of the tofu using a kitchen towel or paper towels. This process helps the tofu get crispy and bake faster.
- Next, cube the tofu into 32 even bite-size cubes.
- Grab a large bowl and toss your tofu cubes with the cornstarch until all sides are well covered.
- Gently spray a baking tray with olive oil cooking spray and line the tofu cubes on the tray. Cook for 40 minutes making sure to turn the tofu every 10 minutes to make sure each side gets crispy. You might need to spray the tofu cubes with a little more cooking spray halfway through this process.
- Prepare spicy brown sauce:
- While the tofu is cooking begin making your spicy brown sauce
- Grab a sauté pan and over low / medium heat add about ½ tablespoon of sesame oil. Add the fresh sliced garlic, minced ginger and pinch of red pepper flakes to the hot sesame oil.
- In a separate bowl, combine the soy sauce, ponzu sauce, red miso paste, sesame oil, brown sugar, and apple cider vinegar. Blend well until the sugar begins to dissolve.
- Once the garlic, ginger and red pepper flakes have a light brown sear, pour the soy sauce mixture into the pan. Make sure your pan isn’t too hot or the sauce will seize up.
- Gently stir the sauce until everything is well combined.
- As a final step add the cornstarch. This will help thicken the sauce. Keep the sauce on low heat until you’re ready to toss it with the tofu.
- Prepare mango salsa:
- Grab a plastic or glass container that can be sealed.
- Dice your red or white onion, jalapeno, strawberries, avocado, and mango and add it all to the bowl. Making sure to cut the fruit and the onion into evenly sized pieces. This way you won’t get a huge bite of onion or fruit at one time. It will be balanced.
- Next, add the chopped fresh cilantro and the juice from the lemon and lime. Gently toss everything together making sure to coat the fruit with the juice. This will help prevent the fruit from browning.
- Finally, add some crushed cashews on top. Set aside.
- Make your rice. I use minute rice, so I cook mine in the microwave. But any way you like to make rice is fine.
- Assemble your dish:
- Add your rice to the bottom of the plate, top with tofu cubes that have been tossed with the spicy brown sauce. Top everything with the mango salsa, and any optional toppings like extra crushed cashew, toasted sesame seeds, and sliced scallions. Serve and ENJOY!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!