Spicy Vegetarian Mango Curry

Heat 1 Tablespoon coconut oil in a large saute pan over medium-high heat. Add the tofu and cook for 4 minutes per side, until slightly crispy. Drizzle the tofu with tamari or soy sauce and cook for 1 minute longer and then remove from heat and set aside.
Mix lime juice, peanut butter, maple syrup and salt together in a small bowl with a whisk. Add in 1 cup of water, 1 tablespoon at a time, to make a pourable sauce. Feel free to add more water until desired consistency is reached.
Using the pan you used to make the tofu, heat 1 Tablespoon of coconut oil then add carrots, onion, and garlic and saute for 5 minutes until onions are translucent.
Add turmeric, cumin, ginger, cinnamon and red pepper flakes and saute for 2 additional minutes.
Reduce heat to medium and add sauce, bell pepper, and cabbage. Cook for 5-7 minutes until bell pepper has softened .Add mango cubes, tofu, and peanuts and heat through, folding lightly to combine ingredients. Divide evenly and garnish with fresh cilantro.