Spicy Mango Tofu & Brown Rice with Stir-Fried Vegetables

Spicy Mango Tofu & Brown Rice

with Stir-Fried Vegetables

35 MIN
+$0.95/serving 2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Thinly Sliced Beef
    includes 10 oz No Added Hormones, Antibiotic-Free Thinly Sliced Beef
    • with Thinly Sliced Beef

    From the Test Kitchen

    For this vibrant dish, you’ll dress baked tofu with a spicy-sweet mix of mango chutney, black bean-chile sauce, and lime juice, then serve it over stir-fried snow peas and peppers and a bed of hearty brown rice. A garnish of roasted cashews lends a bit of nutty flavor and crunch to each bite.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    fresh
    ingredients
    Spicy Mango Tofu & Brown Rice with Stir-Fried Vegetables
    Title
    • 10 oz Thinly Sliced Beef
    • ½ cup Brown Rice
    • 4 oz Snow Peas
    • 1 Lime
    • 4 oz Sweet Peppers
    • 2 Tbsps Mango Chutney
    • 1 Piece Ginger
    • 3 Tbsps Roasted Cashews
    • 3 Tbsps Savory Black Bean-Chile Sauce
    • 1 bunch Mint

    Spicy Mango Tofu & Brown Rice

    Cook the rice
    1 Cook the rice

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice to the pot and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice crosswise. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the cashews. Quarter the lime. In a large bowl, combine the mango chutney, black bean-chile sauce, and the juice of 2 lime wedges. Stir to combine. Pick the mint leaves off the stems.

    Prepare the ingredients & make the sauce
    Cook & dress the beef
    3 Cook & dress the beef

    Separate the beef; pat dry with paper towels. Season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned beef in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Continue to cook, stirring frequently, 1 to 2 minutes, or until the beef is browned and just cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; toss to coat. Taste, then season with salt and pepper if desired. Cover with foil to keep warm.

    4 Cook the vegetables & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced peppers and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the snow peas. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned and softened. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and dressed beef. Garnish with the chopped cashews and mint leaves (tearing just before adding). Serve the remaining lime wedges on the side. Enjoy!

    Cook the vegetables & serve your dish
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