Feel free to make the mango sauce nice and spicy with a jalapeño pepper, cayenne pepper, or a couple dabs of hot sauce. I am a good daughter and cannot do this right now because my mom thinks yogurt is spicy. Enjoy!

Crispy Tofu with Orange Mango Ginger Sauce

Prep Time
25 min
Cook Time
Total Time
35 min



For the tofu:

1 (15 ounce) block extra firm tofu

2 tablespoons cornstarch

1 tablespoon kosher salt

2 tablespoons canola oil, plus more as needed

For the mango sauce:

1 tablespoon olive oil

1 small shallot, minced

1 large garlic clove, grated

1 (1-inch) knob fresh ginger, grated (or 1 teaspoon ground ginger)

2 cups frozen mango (fresh works too, but frozen is easier!)

1 medium orange, zested and juiced

2 teaspoons rice wine vinegar

1 teaspoon fish sauce (optional)

Kosher salt, to taste

Freshly ground black pepper, to taste

To assemble:

3 large scallions, sliced

1 large carrot, grated (optional)

Cooked white rice

Fresh cilantro, chopped

Fresh lime juice


Press the tofu. Line a sheet pan with several layers of paper towels, then place block of tofu on top. Place another layer of paper towels on top of tofu and weigh down with something heavy, like a Dutch oven or sheet pan with cans on it. Let sit for 30 minutes.

Meanwhile, make the mango sauce. Heat oil in a medium saucepan over medium heat. Cook shallots until softened, 2 minutes. Add ginger and garlic and cook until fragrant, about 1 minute. Add mango, 1 cup water, orange zest and juice, rice wine vinegar, and fish sauce. Cook until mango cooks down, stirring frequently so that the bottom of the pot does not burn--you might need to turn your heat down. Transfer mango mixture to the bowl of a food processor or a high speed blender and process until smooth (you might need to add more water for desired consistency).

Make the tofu. Remove tofu from pressing station and slice into 1-inch cubes. In a large bowl, toss tofu cubes with cornstarch and salt.

In a large skillet, heat canola oil over medium high heat. Cook tofu until golden brown and crispy, about 6 minutes per side. Transfer to a paper towel lined sheet.

Adding more oil if necessary, cook shallots and carrot until softened, about 2 minutes. Add mango sauce and cook until heated through, about 2 minutes (if sauce is too thick, add some water). Add tofu and toss in mango sauce until fully coated. Serve immediately over white rice with cilantro and lime juice.