Spicy Tofu Stir-Fry with Mango Slaw
A zesty Asian-inspired dish combining crispy tofu, tangy mango slaw, and fiery chili-lime sauce. This asian-inspired vegetarian (vegan) ready in about 35 minutes pairs block (14 oz), cubed tofu, diced mango, shredded 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve immediately, garnished with additional lime wedges and fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Mango Slaw take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Tofu Stir-Fry with Mango Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block (14 oz), cubed tofu from drying out.
Can I substitute ingredients in Spicy Tofu Stir-Fry with Mango Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Tofu Stir-Fry with Mango Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Tofu Stir-Fry with Mango Slaw vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
