Pepper & Mango with Jerk Baked Tofu
This colorful dish is packed full of flavor and is a great weeknight meal that comes together in under 45 minutes.
Servings: 4 servings
Pepper & Mango Stir Fry
- 2 Bell Peppers* cut lengthwise into strips
- 1 red onion cut lengthwise into strips
- 1 large mango (about 2 cups) cut into 3/4" cubes
- 1 tablespoon fresh ginger minced
- 1/8-1/4 teaspoon red pepper flakes or to taste
- 2 tablespoons soy sauce or coconut aminos
- Cilantro for garnish (optional)
Prep all of your ingredients before you start cooking. Marinate the tofu, rinse the rice, chop the veggies and set aside.
Prepare the jerk tofu as directed and put it in the oven. Set aside the marinade to use as a sauce.
Prepare the rice and begin cooking on the stove.
In a large skillet cook the peppers, onion, ginger, red pepper flakes and soy sauce over high heat. Saute for 5-8 minutes until crisp tender, adding a little water as necessary to prevent sticking. Add mango and heat through.
The tofu, rice and peppers should all be done around the same time. Heat the leftover jerk marinade on the stove until warm. Serve in separate bowls at the table with the jerk sauce on the side for drizzling. Enjoy!
*Select 2 different colored peppers for a more vibrant dish.
**Nutrition Facts are for the Peppers & Mango only. Consult the Jerk Baked Tofu and Perfect White Rice recipes for their nutritional information.
Calories: 60kcal | Carbohydrates: 13g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 249mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2330IU | Vitamin C: 93.1mg | Calcium: 15mg | Iron: 0.5mg