This post may contain affiliate links. Please read our disclosure policy.

Love fresh mango? This super easy mango tofu stir fry is the absolute best! Full of fresh vegetables and fruit, it’s healthy and delicious.

If I’ve been a little quiet around these parts lately – it’s for good reason. We bought a house!

I’m so excited. We weren’t seriously looking but we have always known that the house we’re in right now wasn’t our “forever” home. We wanted to find the home that they kids could grow up in and we’ve finally found it. It’s wonderful and I cannot wait to make it ours.

Anyway, since we’ll be packing like crazy for the next month, I will be working minimally to make sure I get everything done. Have you ever tried packing up a house with 3 small kids!? Not an easy task! Thankfully we’ve got some great friends that have been willing to help out with the little monkeys.

Now, let me talk to you about this mango tofu stir fry!

What is a mango tofu stir fry?

This dish is everything I often crave. Fresh vegetables, fresh fruit and crispy tofu. Since we’ve been trying to eat meatless more often, I’ve been making a lot of crispy tofu. I love the texture and taste and it goes so well with so many dishes! It’s a perfect replacement for chicken or beef. My kids even eat it without complaint, even though Hattie just calls it “chicken” haha.

This stir fry combines that perfectly crispy tofu with fresh mango chunks, pepper, leeks and crunchy cashews. The sauce for this stir fry is super simple and flavorful and completes the dish!

How do you make this vegetarian stir fry?

Start this dish by prepping all of the vegetables. You’ll need to dice up:

red pepper
onion
leeks
mango
tofu, drained of moisture

At the same time as you dice up the vegetables, you can prepare the sauce. It’s a combination of:

garlic
ginger
vegetable broth
honey (or maple syrup to keep it vegan)
soy sauce
rice vinegar
cornstarch

Once everything is prepared, toss the diced tofu in a couple of tablespoons of cornstarch. Heat some oil up in a large wok and then add the cubed tofu. Let it cook for a few minutes on one side before flipping to the other side and let it completely crisp up.

Remove the tofu to a plate, then add in the onion, leeks and diced pepper. Stir fry for a few minutes until the veggies start to soften up. Add the tofu back in, followed by the sauce. Stir everything together and let it cook for a couple of minutes until the sauce is slightly thickened up. Remove the pan from heat, then add in the cashews and the mango chunks.

What do you serve this stir fry with?

This dish is best served over rice or quinoa, but you could also just eat it on its own, with some greens, or even with cauliflower rice!

It’s good with any of your favorite bases.

Can you make this mango tofu stir fry vegan?

Yes! Easily. The only ingredient in this stir fry that doesn’t qualify as vegan is the honey in the sauce, but you can definitely substitute it with maple syrup or even just straight-up granulated sugar.

However you make it, you are sure to love this fresh stir fry! It’s perfect for summer!

Some of my other favorite 30 minute and meatless meals:

Mango Tofu Stir Fry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 11 reviews

Author: Katherine | Love In My Oven
Total Time: 40 minutes
Yield: 3–4 servings 1x
Diet: Vegetarian

Print Recipe

Description

Love fresh mango? This super easy mango tofu stir fry is the absolute best! Full of fresh vegetables and fruit, it’s healthy and delicious.

Ingredients

Scale

1lb extra-firm tofu
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp pepper
3 tsp avocado oil, divided
1 yellow onion, diced
1 red pepper, diced
2 leeks, sliced
3 cloves garlic, minced
1/2” ginger, minced
2/3 cup vegetable broth
1 tbsp honey*
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp cornstarch
2 fresh mangoes, diced
1 cup roasted cashews
optional: rice, for serving

Cook Mode Prevent your screen from going dark

Instructions

Squeeze the excess moisture from the tofu block using multiple paper towels. Slice the tofu in half and then again into 6 even strips, then slice the strips into about 1″ chunks. Toss the tofu into a large resealable bag along with the cornstarch and salt and pepper, lightly shaking to completely coat the tofu chunks.
Heat 2 tsp of the oil in a large work over medium-high heat until shimmering. Add the tofu and fry for 6-7 minutes, stirring occasionally until crispy and brown. Once completely crisped up, remove the tofu chunks to a plate.
Add the remaining oil to the wok, then add the diced onion, pepper and leeks to the pan. Stir the vegetables around for 5-6 minutes or until they start to soften. While the vegetables are cooking, mix the sauce ingredients together. In a small measuring cup, whisk together the garlic, ginger, vegetable broth, honey, soy sauce, rice vinegar, and cornstarch.
Add the sauce to the softened vegetables, and allow the mixture to come to a simmer. It will begin to thicken up the longer it simmers. Once everything is thick and coated, add in the crisped up tofu and stir to combine.
Remove the pan from heat, and add in the fresh mangoes and roasted cashews. Serve the stir fry immediately, over rice or another base.

Leftover stir fry can be stored in an airtight container for up to 3-4 days in the fridge.