12 oz extra-firm organic tofu, cut into 1-inch cubes
1 tbsp reduced-sodium tamari
1 eggplant, cubed
1 large carrot, diced
1 large yellow onion, diced
3 cloves garlic, minced
1 tbsp ground turmeric
1 tsp each ground cumin, ginger and coriander
½ tsp each red pepper flakes and ground cinnamon
1 red bell pepper, diced
1/4 small green cabbage, chopped
1½ cups ½-inch-cubed mango
2 green onions, thinly sliced
½ cup roasted unsalted peanuts
¼ cup chopped fresh cilantro
1 lime, zested and juiced
½ cup natural unsalted peanut butter
3 tbsp pure maple syrup
1 tsp sea salt
In a large sauté pan on medium-high, heat oil. Add tofu and cook for about 4 minutes per side, until tofu is crispy. Drizzle tamari over tofu. Continue to cook for about 1 minute, or until tamari has been absorbed.
Add eggplant, carrots, yellow onion and garlic. Sauté for 5 minutes or until onion and garlic are translucent and fragrant.
Add turmeric, cumin, ginger, coriander, pepper flakes and cinnamon and sauté until fragrant, about 2 minutes.
Meanwhile, to a jar with a lid, add sauce ingredients plus 1 cup water and shake until completely combined (or whisk together in a bowl).
Reduce heat to medium and add sauce, bell pepper and cabbage to curry. Cook for 5 to 7 minutes, stirring occasionally. Add mangos and heat through, about 3 minutes.
Divide among servings and top with green onions, peanuts and cilantro.
Coconut’s Superpowers: Be careful not to judge a recipe by its coconut content! While the fat content here may seem high, the saturated fat found in coconut milk is actually easily metabolized by the body. In fact, lauric acid – a saturated fat found in the coconut milk in this Clean Eating recipe – has both antiviral and antifungal properties.
This easy skewered chicken with an Asian-inspired cashew sauce will become a staple in your household throughout the summer – you can marinate the chicken the night before and just throw it on the grill when you get home. Try it with a side of brown rice or quinoa sprinkled with chopped cilantro.