Crispy, pan-fried tofu is simmered with bok choy in a creamy and a flavorful mango-lime kefir sauce.
Course dinner, lunch
Cuisine Asian, vegetarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 2people
Author Stephanie McKercher, RDN
Equipment
12-inch skillet
Ingredients
Mango Lime Kefir:
2yellow mangos,diced (see note)
1cupplain 3.5% Wallaby Organic Aussie Kefir
1teaspoongrated lime peel
1tablespoonlime juice
¼teaspooncayenne pepper
Salt
Pan-Fried Tofu:
2tablespoonsgrapeseed oilor as needed to coat the pan
114-ounce block extra-firm tofu, chopped into 1 ½ inch square pieces
½cupdiced red onion
4clovesgarlic,minced
3-inchpiece of ginger,grated
1baby bok choy,chopped (stalk and leaves separated)
Optional for serving:
Cooked brown rice
Sliced chile peppersuch as Thai chile or jalapeño
Sliced mango
Cilantro
Lime wedges
Instructions
Add mango, kefir, lime peel, lime juice, cayenne pepper, and salt to a blender container. Cover and blend on high 1 minute, or until smooth and creamy. Set aside.
Heat grapeseed oil in a large skillet over low-medium heat. Cook tofu 4 minutes each side, or until it turns golden brown and easily separates from the pan. Add more oil as needed throughout cooking. Transfer the cooked tofu to a plate or bowl and set aside.
Add red onion to the skillet and cook 3 minutes, or until translucent. Stir in garlic, ginger, and bok choy stalks and cook 2 minutes. Stir in the mango kefir sauce and bok choy leaves and cook 2 minutes, or until bok choy is wilted. Stir in cooked tofu and turn off the heat.
Serve over brown rice and garnish with chile pepper, sliced mango, cilantro, and Thai basil if desired.
Store leftovers in an airtight container and refrigerate for up to 1 week.
Notes
Substitute a heaping ½ cup of thawed frozen mango chunks for the fresh mango if desired.