Indian Hot Curried Mangos with Tofu

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

¼ teaspoon salt and pepper to taste

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.

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.