Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

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.


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


  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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  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)!



0 reviews