Mango Tofu Stir-Fry with Sweet Chili Glaze Recipe

Love fresh mango? This super easy mango tofu stir fry is the absolute best! Full of fresh vegetables and fruit, it’s healthy and delicious.

We recently bought a new house, so things have been busy — packing, planning and getting ready to move the kids into a home where they can grow up. Between boxes and babysitters, I’ve been keeping my cooking simple. This mango tofu stir fry is one of those easy, bright meals that’s ready in under an hour and perfect for busy evenings.

The stir fry is a great meatless option: crispy tofu paired with sweet, ripe mango and crisp vegetables. My kids even eat it without fuss — Hattie calls the tofu “chicken” — and I love how the combination of textures and the simple sauce makes this feel both fresh and satisfying.

What is a mango tofu stir fry?

This stir fry brings together crispy, pan-fried tofu with fresh mango chunks, bell pepper, leeks, onion and roasted cashews. A simple savory-sweet sauce — garlic, ginger, broth, soy, rice vinegar and a touch of honey or maple syrup — ties it all together. The result is a colorful, balanced dish that works as a light weeknight dinner or a shareable family meal.

The tofu becomes golden and crispy on the outside while remaining tender inside. Combined with the juicy mango and crunchy cashews, every bite has contrast: sweet, salty, tangy and crunchy.

How do you make this vegetarian stir fry?

Prepare all the produce first: dice a red pepper and a yellow onion, slice leeks, and peel and dice ripe mangoes. Press the extra-firm tofu to remove excess moisture, then cut into roughly 1-inch cubes.

• toss the tofu with cornstarch, salt and pepper to coat
• heat oil in a large wok or skillet and fry the tofu until golden and crisp, about 6–7 minutes
• remove the tofu and stir-fry the onion, leeks and pepper until softened
• whisk together the sauce: garlic, ginger, vegetable broth, honey (or maple syrup), soy sauce, rice vinegar and a tablespoon of cornstarch
• add the sauce to the vegetables and let it simmer until it thickens, then return the tofu to the pan and toss to coat
• remove from heat and gently fold in diced mango and roasted cashews just before serving

The cornstarch on the tofu helps create a crispy crust, and a bit of cornstarch in the sauce helps it cling to the vegetables and tofu so every bite is flavorful.

What do you serve this stir fry with?

This mango tofu stir fry is lovely over steamed white or brown rice, quinoa, or cauliflower rice for a low-carb option. It’s also delicious served over mixed greens or noodles if you prefer. The sweet mango and salty sauce pair well with any neutral base that soaks up the flavors.

Can you make this mango tofu stir fry vegan?

Yes. Swap the honey for maple syrup or granulated sugar and use a neutral oil. With that change the recipe is fully vegan while staying bright and flavorful. The vegetarian version is already naturally meat-free, but the maple syrup substitution keeps it plant-based.

Here’s the ingredient list and a quick overview of the method so you can follow along easily:

• 1 lb extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch plus 1 tbsp for the sauce
• 1/2 tsp salt and 1/2 tsp pepper
• 3 tsp avocado oil, divided
• 1 yellow onion, diced
• 1 red pepper, diced
• 2 leeks, sliced
• 3 cloves garlic, minced
• 1/2″ fresh ginger, minced
• 2/3 cup vegetable broth
• 1 tbsp honey (or maple syrup)
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 2 fresh mangoes, diced
• 1 cup roasted cashews
• rice or quinoa, for serving (optional)

Basic steps: coat tofu in cornstarch and seasonings, fry until crisp, stir-fry vegetables, whisk sauce and simmer until thickened, return tofu, finish with mango and cashews, and serve over your favorite base. Leftovers keep well in the fridge for 3–4 days.