2 medium mangoes, peeled and sliced, divided
1 (10 ounce) can coconut milk
4 teaspoons vegetable oil
4 teaspoons spicy curry paste
12-14 ounces tofu, drained, pressed, dried - cut into cubes
4 medium shallots, sliced
1 large English cucumber, seeded and sliced
Place half of the mango slices into the bowl of a blender with the coconut milk. Blend until smooth and reserve for later.
Heat the oil in a large pot over medium-high heat. Stir in the curry paste, and cook until fragrant, about 1 minute. Add the tofu and shallot; cook until the tofu is done and the shallots have softened, about 5 minutes.
Pour in the mango puree, and cook until heated through. To serve, stir in the remaining mango slices and cucumber. Serve over rice.