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Thai Tofu Curry with Eggplant and Mango
with quinoa

Active: 25 min Total: 25 min

Nothing says bold flavor like a Thai curry, and we think you'll love this savory combination with just a hint of sweetness from fresh mango. We serve it over quinoa as a healthier alternative to classic rice.
Smarts: The spice in this curry can be easily adapted - use a mild curry paste or kick up the heat with Sriracha or red pepper flakes.

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Ingredients

Servings:
4
Metric
Thai Tofu Curry with Eggplant and Mango:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb
  • Eggplants - 1, 1" / 2.5 cm cubes
  • Onions - 1/2, chopped
  • Bell peppers, red - 1, thinly sliced
  • Mangos - 1/2, chopped
  • Thai basil (opt) - 1 bunch, chopped
  • Lime juice - 1 Tbsp
  • Cooking oil - 2 tsp + 2 tsp
  • Yellow curry paste (sub red, panang or green) - 1 Tbsp
  • Vegetable stock (or water) - 1/2 cup
  • Coconut milk - 1/2 cup
  • Soy sauce, low-sodium - 1 Tbsp
  • Leftover quinoa - ~2 cups

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Then cut into cubes. (Can be done up 1 day ahead)
  2. Eggplants / Onions / Red peppers - Prep as directed. (Can be done 3 days in advance)
  3. Mangos/ Thai basil/ Limes - Prep as directed.

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Make

  1. Heat wok over medium-high heat. Add first part of cooking oil. When oil shimmers, add eggplant and tofu. Season with salt. Saute until eggplant is tender and tofu is golden on the outside ~5 minutes. Remove eggplant and tofu from wok and set aside.
  2. Return wok to heat and add second part of cooking oil. Add onions and saute until translucent ~2 minutes. Add curry paste and stir to coat onions.
  3. Add red peppers and saute ~2 minutes. Add stock, coconut milk and soy sauce. Bring to a boil.
  4. Reduce heat and add eggplant and tofu. Simmer for 1 minute. Remove pan from heat. Stir in mango, basil and lime.
  5. Serve over leftover quinoa (made on Monday)!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (117)
Gluten-free (10)
Paleo (12)
Vegetarian (29)

58 reviews

Used a whole can of coconut milk and a little more stock. Delicious!

By: Joy
Posted: Feb 24, 2020
Diet: Vegetarian
0 Helpful

Probably could have used more coconut milk

By: Jena
Posted: Aug 29, 2017
Diet: Original
0 Helpful

Delicious. Did wish there was more sauce - would definitely add in more milk and curry paste next time.

By: ali
Posted: Jan 19, 2017
Diet: Original
0 Helpful

I thought this was good, but would slice the chicken thinner next time and probably just use coconut milk instead of both coconut milk and chicken broth. Also added some arrowroot powder at the end to thicken up the sauce.

By: Melanie
Posted: Aug 13, 2016
Diet: Original
0 Helpful

I think there just wasnt enough curry paste. Very little sauce w this one. Had a rough time w the tofu too.... It just didn't crisp on the outside. Would put it in pan before eggplant or maybe broil it.

By: Maureen
Posted: Oct 18, 2015
Diet: Vegetarian
0 Helpful

Too much eggplant - stick with one. More curry paste + more mangoe is needed. Also- Thai basil would have been better than the sweet basil I used.

By: Laura
Posted: Jul 21, 2015
Diet: Paleo
0 Helpful