Drain & press the tofu for about 10 minutes to remove any excess moisture. Cut tofu ½ in thick slices  and then cut into bite size cubes.

Prep all the ingredients. *After cutting mango into cubes, squeeze out any extra juice from the remaining flesh around the pit. Set aside.

On medium flame, heat coconut oil in a non-stick pan. Gently place tofu in pan and cook until the individual pieces begin to turn light brown, stirring occasionally.

Add shallots and cook for 5 minutes. Add yellow pepper, garlic and curry. Stir to combine.

Gently stir in mango and mango juice. Pour in coconut milk. Add in garlic scape, ginger, green curry paste, thai chili peppers heat thoroughly.

While flavors are blending, heat water for the vermicelli. Cook 2 blocks, according to directions.

After tasting, season the mango thai-fu with salt & pepper. *see notes

Serve in individual bowls layered over the vermicelli. Top with fresh basil.