Ingredients:

1. 1 ripe mango, peeled and cubed
2. 300 grams hard tofu, cut into cubes
3. 1 1/2 teaspoons garlic powder or garlic crystals
4. Salt
5. 3 tablespoons soy sauce
6. 1 tablespoon Sriracha (optional, for spice lovers)
7. 1 teaspoon dates honey, honey, or maple syrup
8. 1 head garlic, cloves chopped
9. 1 teaspoon yellow curry powder
10. 1/2 teaspoon sweet paprika
11. 1/2 teaspoon turmeric
12. 1 1/2 cups coconut milk
13. 1/2 cup boiling water
14. 3 tablespoons olive oil
15. Fresh cilantro, for garnish
16. Cooked rice, for serving

Instructions:

Prepare the Tofu:

• Heat 1 tablespoon of olive oil in a large pan over medium-high heat.
• Add the tofu cubes, garlic crystals (or garlic powder), and salt.
• Cook the tofu until lightly browned and slightly crispy, stirring occasionally. This should take about 5-7 minutes.

Add Soy Sauce and Sriracha:

• Pour in the soy sauce and Sriracha (if using) over the tofu.
• Stir well to coat the tofu cubes in the sauces.
• Cook for another 2-3 minutes until the tofu absorbs the flavors and gets slightly caramelized.

Remove Tofu from Pan:

• Transfer the cooked tofu to a plate and set aside.

Prepare the Curry Base:

• In the same pan, heat the remaining 3 tablespoons of olive oil.
• Add the chopped garlic cloves and sauté until fragrant, about 1 minute or less.
• Stir in the yellow curry powder, sweet paprika, and turmeric. Cook for another minute to toast the spices.
• Add a little boiling water to deglaze the pan and prevent the spices from burning.

Cook with Mango and Coconut Milk:

• Add the cubed mango, coconut milk, and remaining 1/2 cup of boiling water to the pan.
• Stir well to combine and bring to a gentle simmer.
• Cook for 5-7 minutes on low heat, allowing the flavors to meld together and the mango to soften slightly.

Combine Tofu and Mango Curry:

• Return the cooked tofu to the pan with the mango curry.
• Stir gently to coat the tofu cubes in the curry sauce.
• Cook for another 2-3 minutes until everything is heated through.

Serve:

• Serve the mango curry with tofu hot over cooked rice.
• Garnish with fresh cilantro leaves for a burst of fresh flavor.