A one-pan wonder that turns everyday staples into bright, smoky-sweet weeknight magic.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 mins | 20 mins | 35 mins | 4 servings |
Introduction
This Smoky Mango Tofu Skillet is built for busy days and small pan possibilities. It uses pantry staples to deliver a lively balance of smoky heat, tangy mango, and silky tofu. The result is a glossy, coat-the-pan sauce that clings to every bite.
The Best Tofu for This Recipe
Extra-Firm vs. Firm
- Extra-firm tofu holds up best to searing and keeps bites juicy without falling apart. Firm tofu is a solid substitute if extra-firm isn’t on hand, though it may crumble a bit more during browning.
Silken vs. Regular
- Regular (non-silken) tofu provides the texture you want for a skillet dish; silken leaves the sauce thinner and won’t caramelize as nicely.
Water-Packed vs. Oil-Packed
- Water-packed tofu sears well and crisps nicely. Oil-packed varieties can add a touch more richness, but you may need a touch less oil for searing.
Other Ingredients (and Helpful Swaps)
- Tomatoes: Role is brightness and acidity in the sauce. Swap tip: add 1/2 cup canned diced tomatoes if mango is scarce for a tangy contrast.
- Onion: Role is a sweet aromatics base. Swap tip: shallots offer a milder, more nuanced sweetness.
- Garlic: Role is sharp aroma and depth. Swap tip: garlic powder (1/4 tsp per clove) if cloves are scarce.
- Red Pepper: Role is color, crunch, and sweetness. Swap tip: green bell pepper or poblano for a milder bite.
- Pasta: Role is a heartier base if you want a full one-pan meal. Swap tip: serve with cooked pasta (6 oz dry / 170 g) or swap in rice or quinoa for a lighter option.
- Herbs: Role is fresh brightness and aroma. Swap tip: basil or parsley in place of cilantro if you prefer.
Ingredients
Sauce / Tofu Base
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion, finely chopped (4 oz / 115 g)
- 2 garlic cloves, minced
- 1 red bell pepper, sliced (about 1 cup / 150 g)
- 1 cup mango, diced (150 g)
- 1/3 cup (80 ml) coconut milk
- 2 tablespoons (30 ml) tamari or soy sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder (adjust to heat tolerance)
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon lime juice (15 ml)
- 1 tablespoon cornstarch (8 g)
- 2 tablespoons water (30 ml) for slurry
Finish & Garnish - Kosher salt to taste; black pepper to taste
- Fresh cilantro or green onions for garnish
Directions
-
Prepare and sear the tofu
Press and pat dry the tofu, then cut into cubes. Heat the oil in a large skillet over medium-high heat and sear the tofu until edges look glossy and caramelized, about 5–6 minutes. Transfer to a plate. -
Sauté onion and garlic
In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent and edges are starting to brown, about 3–4 minutes. -
Add pepper and mango
Stir in the red pepper and mango. Cook until the pepper softens slightly and the mango begins to break down, 3–4 minutes, stirring occasionally. -
Create the smoky glaze
Return the tofu to the skillet. Pour in the coconut milk and tamari, then add smoked paprika, chipotle, ginger (if using), and lime juice. Let the mixture simmer gently so the flavors meld, about 4–5 minutes. -
Thicken the sauce
In a small bowl, whisk the cornstarch with water to make a slurry. Stir the slurry into the skillet and simmer 1–2 minutes until the sauce coats the tofu in a glossy finish. Season with kosher salt (start with 3/4 tsp) and pepper to taste. -
Finish and plate
Remove from heat, garnish with cilantro or green onions, and serve. The edges should stay glossy, and the sauce should cling to each tofu cube.
How to Store Leftovers
Refrigerate promptly in an airtight container for up to 3 days. Leftovers can also be frozen for longer storage. Reheat on the stove over medium-low heat, adding a splash of water or coconut milk if the sauce thickens. Leftovers can also be reheated in the microwave in 1–2 minute bursts, stirring in between.
What to Serve With Smoky Mango Tofu Skillet
- Coconut jasmine rice or plain steamed rice to soak up the sauce in minutes.
- A side of sautéed bok choy or spinach with a touch of sesame for color and greens.
- A light cucumber-mint salad or tangy arugula salad to balance the smoky sweetness with crisp freshness.
Variations & Tips
- Spicier: add an extra 1/4–1/2 teaspoon chipotle powder or a small diced jalapeño.
- Creamier: increase coconut milk to 1/2 cup (120 ml) for a richer sauce.
- Gluten-free: confirm tamari is certified gluten-free, or use coconut aminos.
- Canned-swap: substitute 1/2 cup canned mango purée for a smooth sauce variation if fresh mango is unavailable.
- Fresh herbs: finish with chopped cilantro for brightness; parsley works well if cilantro isn’t on hand.
Enjoy Your Smoky Mango Tofu Skillet
Savor the balance of smoky, tangy, and tropical notes in every bite. This Smoky Mango Tofu Skillet proves that pantry-friendly ingredients can deliver a delicious, comforting meal any night of the week. Enjoy the dish by itself or as a vibrant centerpiece on your table.