Mango-Ginger Tofu

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 162.1
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.5 mg
  • Total Carbs: 27.2 g
  • Dietary Fiber: 2.6 g
  • Protein: 9.3 g

View full nutritional breakdown of Mango-Ginger Tofu calories by ingredient
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From "Vegan with a Vengeance." From "Vegan with a Vengeance."
Number of Servings: 6


    2 t olive oil
    3 cloves garlic
    1/4 c fresh ginger, coarsely chopped
    2 large mangoes, peeled and coarsely chopped, or 2 cups frozen diced mango
    1/4 c pure maple syrup
    1 cup white cooking wine or vegetable broth
    2 T rice vinegar (or apple cider or red wine vinegar if you don't have rice)
    Juice of 2 limes
    1 c orange juice
    1/4 t ground allspice
    Salt and pepper to taste


This recipe takes a little while to prepare, but it's totally worth it.

Prep the tofu:
Place the tofu between a few layers of paper or kitchen towels and cover with a heavy object. Press and let drain for 30 minutes, then flip it and repeat. Cut into desired shapes.

Make the marinade:
Preheat a medium-sized saucepan over moderate heat; combine the oil, garlic, and ginger, and sautee for 7 minutes, being careful not to burn the garlic. Add the chopped mango and sautee for 5 more minutes.

Add the maple syrup and wine/broth, cover, and simmer for 35 minutes. Uncover and simmer for 5 more minutes.

Add the vinegar, lime juice, orange juice, allspice, black pepper, and salt; let cool, then transfer the mixture to a blender and puree until smooth.

Place the prepared tofu in the marinade in a sealable plastic bag or a tightly-lidded container. Marinate in the fridge for at least an hour and up to overnight.

Bake the tofu:
Preheat oven to 375.

Reserve about half of the marinade. Lay the marinated tofu in a single layer in a large, rimmed baking sheet or baking pan. Bake for 20 minutes. Flip over the tofu and add more marinade. Bake another 15 minutes.

Heat the remaining marinade in a saucepan and put in a bowl on the table so guests can pour it over the tofu. Serve over jasmine rice with a steamed vegetable, such as asparagus or broccoli.

Number of Servings: 6

Recipe submitted by SparkPeople user KATKTURNER.

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