Tofu Mango Coconut Curry

Serves: 3-4 Prep: 35_minutes Cook: 25_mins


We’ve given hearty coconut curry a refreshing twist with the addition of mango; creating the perfect aromatic winter dish. Serve with brown jasmine rice or fresh coriander and lime for an additional kick of flavour.


3 garlic cloves, minced

1 teaspoon ginger, minced

2 small onions 

1 jar Biona Organic Tofu, pressed dry and cubed

4–5 tablespoons Thai Red Curry Paste

1 can of Biona Organic Coconut Milk

175-225ml veg stock

1 large mango

3 tablespoons Biona Organic Coconut Aminos Original (or Soy Sauce)

1 lime, juiced

½ teaspoon chilli flakes

1 red bell pepper, chopped 

1 green bell pepper, chopped 

1 small broccoli head, cut into florets


To Serve

Biona Organic Brown Jasmine Rice

Fresh coriander 

Spring onion tops

Lime wedges


  1. To press the tofu, place it on a tea towel and place a weight (such as a plate), on top. Leave it to sit for 30 minutes.
  2. In a large shallow pan, fry garlic, ginger, onion and chilli over medium high heat until onions are slightly translucent. 
  3. Add in the tofu and pan fry until browned (around 3-5 minutes). 
  4. Add in the curry paste and fry for another 2 minutes (or until fragrant).
  5. Add in the coconut milk and vegetable stock. Stir to dissolve the curry paste and allow the curry to come to a simmer. 
  6. Add in the mango pureé, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
  7. Taste and adjust seasoning by adding in more coconut aminos/soy sauce, lime juice, chilli and salt.
  8. Serve with brown rice and top with coriander, chopped spring onion tops and lime wedges.

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