Skip to main content

Spicy tofu stir fry

Tofu is a staple in a vegetarian diet because it is very versatile and a good source of protein.


1 mango (large, peeled, stoned and diced into small cubes)
1 lime (juice only)
1⁄2 chili pepper (small, seeds removed and finely sliced)
1 pk tofu (cut into thick cubes or thick slices, 8 oz package)
2 clv garlic (peeled, sliced)
1 onion (peeled, sliced)
1⁄2 lb kale (shredded)
1 pk noodles (measured dry, 8 oz package, cooked)


Mix the mango, lime juice, chili and 1 garlic clove in a large baking tray.

Add the tofu, mix well and set aside for 30 minutes so that tofu can absorb marinade.

Preheat oven to 325° F.

Then place the tofu mixture in the oven for approximately 20 minutes.

While that is baking, heat the oil in a wok and add the onion and sauté for approximately 4 minutes.

Add the remaining garlic and sauté another minute and set aside.

Now add the kale to the garlic and onions and stir fry for 1 to 2 minutes.

Add the noodles, cooked and drained, to the wok and mix together well with the kale and garlic.

Now remove the tofu and vegetables from oven and add to wok.

Toss everything together well and serve.

Total time
40 minutes
Cooking time
Preparation time
4 servings


While the tofu is in the oven, cook the noodles, according to package instructions, drain and set aside.


Asian American fusion

easy, bake, stir fry
pasta, vegetables, dinner
American food recipes
Food in U.S.A.