Spicy Tofu Stir-Fry with Mango Slaw

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A zesty Asian-inspired dish combining crispy tofu, tangy mango slaw, and fiery chili-lime sauce. This Asian-inspired vegetarian recipe (vegan), ready in about 35 minutes, pairs tofu, mango, red cabbage for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 block (14 oz), cubed tofu
• 1 cup, diced mango
• 1/2 cup, shredded red cabbage
• 1/2 cup, julienned carrots
• 2 tbsp soy sauce
• 1 tbsp sriracha
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp, grated ginger

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 block tofu, cubed, and cook for 5-7 minutes until golden and crispy, flipping occasionally.
2. Step 2: In a separate bowl, mix 1 cup diced mango, 1/2 cup shredded red cabbage, 1/2 cup julienned carrots, 2 tbsp soy sauce, 1 tbsp sriracha, 1 tbsp lime juice, and 1 tbsp grated ginger. Set aside.
3. Step 3: Add the tofu to the mango slaw mixture and toss to combine. Cook for 2-3 minutes until the slaw slightly caramelizes and the tofu is heated through.
4. Step 4: Serve immediately, garnished with additional lime wedges and fresh cilantro.