Ingredients

• 1 tablespoon sesame oil
• 5 cloves garlic, minced
• 1 tablespoon minced ginger
• 1 firm mango, peeled and sliced
• 3 tablespoons yellow curry powder
• 2 tablespoons chopped cilantro
• 1 (14 ounce) can light coconut milk
• 1 (14 ounce) package extra firm tofu, cubed
• 1/4 teaspoon salt and pepper to taste

Instructions

1. Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro; cook for another minute to release the flavor of the curry.
2. Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.