Spicy mango coconut tofu bowl

Ingredients

• 2 tablespoons coconut oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 50g fresh mango, chopped
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 1 pinch Himalayan fine rock salt
• 2 tablespoons creamed coconut or natural coconut yoghurt
• 50g toasted coconut flakes
• 300ml water or vegetable stock
• 500g fresh tofu block, cubed
• 100g mangetout
• 100g broccoli florets
• Cooked short-grain brown rice, to serve

Directions

1. Heat the coconut oil in a wok set over a low to medium heat. Add the onion and garlic to the wok and sauté for few minutes.
2. Blend the chopped mango, spices, salt, creamed coconut and toasted coconut flakes with vegetable stock or water to make the sauce. Add to the wok. Bring to a boil, then reduce the heat and simmer for about eight minutes, until slightly thickened.
3. Add the tofu, mangetout and broccoli. Cover the wok and cook for an additional five minutes. Serve with short-grain brown rice and enjoy.

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Tips

Always use your coconut oil within a month for the best freshness.