This is a delicious stir fry that comes together surprisingly quickly. It’s kid approved too – just cut the mangos small if you have a little one who could choke on them! If you have kiddos who are big enough, they can help chop the tofu (or even crumble it if that’s a good texture to try!)
Mango-Tofu Stir-Fry with Cilantro & Purple Onion over Instant Pot Quinoa
A super cozy and comforting dinner. It comes together surprisingly quickly and was kid approved. The toddler chose mainly quinoa, though he enjoyed it all thoroughly the second time.
Servings: 4 bowls
Ingredients
- 2 lbs tofu pressed and cubed
- 2 cups frozen mangoes thawed slightly and chopped into bite-sized pieces
- 1 bunch cilantro chopped (stems for cooking, leaves for garnish)
- 1 medium purple onion thinly sliced
- 2 cups quinoa dry, rinsed
- 2 cups water for Instant Pot quinoa
- 2 –3 tbsp olive oil or avocado oil for stir-frying
- Sea salt to taste (start with 1 tsp, adjust as needed)
- 3 cloves garlic minced
- Juice of 1 whole fresh lime
- 1 tsp chili flakes optional, for heat, if kids are okay with it
- 1 tbsp toasted sesame seeds or crushed peanuts optional, for texture, if you have them
Instructions
Bake the Tofu:
- Press tofu to remove excess water (wrap in a clean towel, place under a heavy object for 10–15 minutes).
- Cut into 1-inch cubes. Sprinkle lightly with sea salt.
- Preheat oven to 350°F. Spread tofu cubes on a parchment-lined baking sheet. Bake for 30 minutes, flipping halfway, until golden and slightly crispy.
Cook the Quinoa:
- Rinse 2 cups quinoa under cold water.
- Add quinoa and 2 cups water to the Instant Pot. Cook on high pressure for 3 minutes. Let pressure release naturally for 10 minutes, then fluff with a fork.
Stir-Fry:
- Heat 2 tbsp oil in a large skillet or wok over medium-high heat.
- Add sliced purple onion and minced garlic. Sauté for 2–3 minutes until fragrant and onions soften.
- Add chopped mangoes and cilantro stems. Sprinkle with ½ tsp sea salt and stir-fry for 2–3 minutes until mangoes soften slightly.
- Add baked tofu cubes and lime juice (and chili flakes, if using). Toss gently to combine. Taste and adjust with more sea salt or lime juice as needed.
Assemble:
- Serve quinoa in bowls (plain for the toddler, if preferred). Top with tofu-mango stir-fry for everyone else.
- Garnish with fresh cilantro leaves and optional sesame seeds or crushed peanuts.
Notes
• Baking the tofu gives it a nice chewy texture, perfect for tossing into the stir-fry.
• The Instant Pot quinoa method is quick and yields fluffy results—great for busy nights.
• Three garlic cloves and a whole lime add bold flavor, compensating for skipping the sweetener.
• If you have a picky toddler, keep some plain quinoa and mango chunks on hand as a backup.• The 5-year-old loved a full bowl, so portion generously for adventurous eaters!
• The Instant Pot quinoa method is quick and yields fluffy results—great for busy nights.
• Three garlic cloves and a whole lime add bold flavor, compensating for skipping the sweetener.
• If you have a picky toddler, keep some plain quinoa and mango chunks on hand as a backup.• The 5-year-old loved a full bowl, so portion generously for adventurous eaters!
