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
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    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
    time-saving
    tips & techniques
    How To: Hold a Chef's Knife
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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.

    Prepare the ingredients & make the sauce
    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.

    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.

    Cook the vegetables & serve your dish
    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!

    Tips from Home Chefs

    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
    Browse Steps
    1 of 4