Sweet n Sour Mango Tofu

I had gone to a Malaysian restaurant here in Seattle – Malay Satay Hut(if you are from around Seattle, do try out their Roti Canai and Roti Telur), on one of my team lunches. As a vegetarian I always have limited options to choose from, especially for a week day lunch. But I had their ‘Sweet n Sour Mango Tofu’ and absolutely loved it. This is my attempt to recreate that recipe, and it came out very well. You may substitute Pineapple as well for the mango, and it tastes pretty much the same. It is perfect for kids who refuse to eat fruits or tofu, since it is slightly sweet.

1 block extra firm tofu
1 large mango, (ripe but firm)cubed
1 small red onion, cut into squares
1 large red bell pepper, cut into squares
2 tbsp oil
1 tsp red pepper flakes(optional – if you want to add a little spice)
1 tbsp chopped garlic
1 tbsp chopped ginger
1 tsp toasted black sesame seeds, for garnish

For the sauce:
1 tbsp low sodium soy sauce
2 tbsp apple cider vinegar
1 tbsp ketchup
1 tbsp sriracha sauce
2 tsp brown sugar
1 tsp cornstarch
1/4 cup apple juice(or mango juice)
pinch pepper
pinch salt

Drain the tofu and place between paper towels. Place a weight over this for atleast 20 minutes, to get rid of all the moisture. Cut the tofu into cubes. Heat 1 tbsp oil in a wok/pan over high heat and saute the tofu until slightly golden on both sides. Remove and set aside. This step is optional, you can choose to not fry the tofu, I did this because I prefer a slightly crispy skin to the tofu which makes it a bit chewy.

Mix all the ingredients under the sauce without any lumps and set aside.

Heat the remaining 1 tbsp oil over high heat, add the red pepper flakes if using and then ginger and garlic and fry it. Add the onion and bell pepper and saute for another couple of minutes, so that they are cooked, but still crunchy. Add the mangoes and toss to combine. Add the fried tofui and toss. Pour in the sauce and let it thicken and coat the mango, tofu and pepper. Remove from heat and sprinkle with the sesame seeds. Serve with white or brown rice or fried rice.

Verdict: The sweetness from the mangoes was perfectly balanced by the mild sourness from the vinegar, paired with the slight spice from the pepper flakes, ginger and garlic and saltiness from the soy sauce, this is ‘Umami’. We loved it, spooned over brown rice. The sesame seeds add a nice crunch and nutty aroma when sprinkled. Even my husband who hates tofu, loved this dish. Surely making this again with pineapple.

Sending this to My Legume Love Affair #34, event series by Susan and to ‘Healing Foods – Mango’ event, series by Siri.

Sending my archived post – ‘Kesar Mango Kulfi’ to this event as well.

And, to ‘Kids Delight – Colorful and Healthy meal ideas using Fruits and Vegetables’, series by Srivalli.

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  1. Wow … what lovely flavours and colours..??? This is a must try recipe- simple and delicious. Can I ask what “sriracha sauce” is??? I have not heard the name before..:)
    Anyway … thanks for sending both the recipes for the event… awesome:)

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