Mango-basil tofu stir-fry

Time required :57 minutes
Yield : 4 servings Prep Time :15 minutes
Level : Easy Cooking Time :12 minutes
  Maceration Time :30 minutes


  • 60 mL (1/4 cup) peach or apricot jam
  • 30 mL (2 tbsp.) balsamic or white wine vinegar
  • 15 mL (1 tbsp.) each: sesame oil and freshly grated gingerroot
  • 2 garlic cloves, finely chopped
  • 1 package (454 g) firm tofu, cubed
  • 15 mL (1 tbsp.) olive oil
  • 500 mL (2 cups) snow peas
  • 1 red pepper, cubed
  • 2 barely ripe mangoes, cubed
  • 75 mL (1/3 cup) coarsely chopped fresh basil leaves
  • Salt and pepper to taste
  • Toasted sesame seeds for garnish


In a bowl, combine peach jam or apricot jam, balsamic vinegar or white wine vinegar, sesame oil, gingerroot and garlic. Add tofu and stir to coat. Cover bowl with plastic wrap and place tofu in fridge to marinate for 30 minutes. Drain tofu, reserving marinade. In a large, deep skillet, heat olive oil over high heat. Add tofu and cook for 7 minutes, or until golden on all sides.Add vegetables, mango and remaining marinade. Continue cooking for 5 minutes, or until vegetables are tender-crisp. Stir in fresh basil and salt and pepper to taste. Garnish with toasted sesame seeds and serve on a bed of basmati rice.

Variation: Replace red pepper by 75 mL (1/3 cup) thinly sliced dried tomatoes and snow peas by green beans.