Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Ingredients

Crispy Tofu

– 1½ lb extra-firm tofu
– 2 tablespoons cornstarch
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– ½ teaspoon garlic powder
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper

Mango-Peanut Coconut Sauce

– 1 cup ripe mango purée
– ½ cup canned coconut milk
– ¼ cup creamy peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon fresh lime juice
– 1 tablespoon maple syrup
– 1 teaspoon grated fresh ginger
– 1 clove garlic, minced
– ¼ teaspoon crushed red pepper flakes
– 2 tablespoons warm water, as needed

Garnish

– 2 tablespoons chopped fresh cilantro
– 2 tablespoons sliced green onions
– 1 tablespoon chopped roasted peanuts
– Lime wedges

Instructions

1. Drain the tofu and wrap in paper towels.
2. Place a heavy plate on top and press for 15–20 minutes.
3. Preheat the oven to 425°F.
4. Cut tofu into approximately 1-inch cubes.
5. Place in a mixing bowl.
6. Add soy sauce, sesame oil, garlic powder, paprika, and black pepper.
7. Toss gently.
8. Sprinkle with cornstarch and toss again until evenly coated.
9. Arrange on a parchment-lined baking sheet.
10. Bake for 20–25 minutes, turning halfway through, until golden and crispy.
11. While the tofu cooks, combine mango purée, coconut milk, peanut butter, soy sauce, lime juice, maple syrup, ginger, garlic, and red pepper flakes in a saucepan.
12. Whisk over medium-low heat until smooth.
13. Add warm water as needed to achieve a creamy sauce consistency.
14. Simmer gently for 3–4 minutes.
15. Remove from heat.
16. Arrange crispy tofu in a serving bowl.
17. Spoon the mango-peanut coconut sauce over the tofu just before serving.
18. Garnish with cilantro, green onions, roasted peanuts, and lime wedges.

Serving Suggestion: Serve over jasmine rice with steamed broccoli or stir-fried vegetables.