Tofu Mango Coconut Curry in white bowl with chopsticks

Tofu Mango Coconut Curry

December 15, 2021

Biona Organic have 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.

Serves: 3-4 | Prep: 35 Minutes | Cook: 25 Minutes 

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  • 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 Coconut Aminos (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
  • Biona Organic Brown Jasmine Rice
  • Fresh coriander
  • Spring onion tops
  • Lime wedges



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.


In a large shallow pan, fry garlic, ginger, onion and chilli over medium high heat until onions are slightly translucent.


Add in the tofu and pan fry until browned (around 3-5 minutes).


Add in the curry paste and fry for another 2 minutes (or until fragrant).


Add in the coconut milk and vegetable stock. Stir to dissolve the curry paste and allow the curry to come to a simmer.


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.


Taste and adjust seasoning by adding in more coconut aminos/soy sauce, lime juice, chilli and salt.


Serve with brown rice and top with coriander, chopped spring onion tops and lime wedges.