Crispy Curry Tofu Poppers with Sweet Mango Sauce

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< 1 min read
Summary

This warm mango sauce is Amazing (yes with a capital “A!”). It’s perfect for dipping tofu and would also make a great tempeh spread, mushroom taco addition or grain bowl sauce. Mangos complement tomato paste perfectly with their natural sweetness.

Yields6 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

Ingredients

Tofu
 14 oz organic tofu (firm or extra firm, drained and cut into 1” cubes)
 ¾ cup arrowroot powder (or organic cornstarch)
 1 tbsp curry powder
 1 tsp garam masala
 1 tsp onion powder
 ¼ tsp ground cinnamon
 ¼ tsp cayenne (optional)
 ¾ tsp salt (optional)
Sweet Mango Sauce
 ¼ cup organic tomato paste
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 2 tbsp organic apple cider vinegar
 2 tbsp pineapple juice (fresh or bottled, 100% pineapple)
 ½ cup mango nectar
 2 tsp organic tamari (reduced-sodium, or coconut aminos)
 ½ tsp ground ginger
 ¼ tsp ground garlic
 1 tsp hot sauce (optional)
 ¼ cup cilantro (optional, chopped)

Directions

1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2

Combine all tofu ingredients, except for the tofu, in a medium bowl — this includes the arrowroot powder, garam masala, curry powder, onion powder, cinnamon, cayenne (if using), and salt (if using). Stir until all of the spices are combined with the arrowroot powder.

3

Add the cubed tofu and gently stir until the cubes are coated in the arrowroot powder and spice mixture.

4

Spread the tofu mixture evenly on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.

5

In the meantime, make your sauce: Combine all of the ingredients in a medium stovetop pot. Mix until combined and heat on low-medium until warm. Set aside.

6

Transfer the Curry Tofu Poppers on a plate, top with chopped cilantro, if using, and serve alongside the Sweet Mango Sauce for dipping.

Chef's Notes

Substitutions
Instead of organic tofu, use organic tempeh cubes.

Instead of chopped cilantro, add chopped chives or parsley.

Prep Ahead
Make the Sweet Mango Sauce ahead of time and store it in the refrigerator for 5–7 days.

Make it a main meal
Add the tofu and sauce to your favorite whole grain like brown rice, quinoa, or farro, and include one or two servings of vegetables like broccoli, spinach, or Brussels sprouts. (Double the sauce recipe if you plan to make it a meal!)

Sugar-free
Substitute date paste for maple syrup.

Storage
Store the tofu in an airtight container in the refrigerator for up to 5 days and reheat in the oven at 400 degrees for 10–15 minutes.

Ingredients

Tofu
 14 oz organic tofu (firm or extra firm, drained and cut into 1” cubes)
 ¾ cup arrowroot powder (or organic cornstarch)
 1 tbsp curry powder
 1 tsp garam masala
 1 tsp onion powder
 ¼ tsp ground cinnamon
 ¼ tsp cayenne (optional)
 ¾ tsp salt (optional)
Sweet Mango Sauce
 ¼ cup organic tomato paste
 2 tbsp maple syrup (or date paste, link in Chef’s Notes)
 2 tbsp organic apple cider vinegar
 2 tbsp pineapple juice (fresh or bottled, 100% pineapple)
 ½ cup mango nectar
 2 tsp organic tamari (reduced-sodium, or coconut aminos)
 ½ tsp ground ginger
 ¼ tsp ground garlic
 1 tsp hot sauce (optional)
 ¼ cup cilantro (optional, chopped)

Directions

1

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.

2

Combine all tofu ingredients, except for the tofu, in a medium bowl — this includes the arrowroot powder, garam masala, curry powder, onion powder, cinnamon, cayenne (if using), and salt (if using). Stir until all of the spices are combined with the arrowroot powder.

3

Add the cubed tofu and gently stir until the cubes are coated in the arrowroot powder and spice mixture.

4

Spread the tofu mixture evenly on the parchment-lined baking sheet and bake for 30 minutes, flipping halfway through.

5

In the meantime, make your sauce: Combine all of the ingredients in a medium stovetop pot. Mix until combined and heat on low-medium until warm. Set aside.

6

Transfer the Curry Tofu Poppers on a plate, top with chopped cilantro, if using, and serve alongside the Sweet Mango Sauce for dipping.

Crispy Curry Tofu Poppers with Sweet Mango Sauce