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Colourful tofu bowl with mango salsa, edamame, avocado, cucumber, radish and sweet chili tofu.

Mango Tofu Bowls

  • Author: Deryn Macey
  • Prep Time: 30 mins
  • Cook Time: 10 min
  • Total Time: 40 minutes
  • Yield: 4
  • Category: Main Dish
  • Cuisine: American
  • Diet: Vegan

These delicious plant-based bowls are packed with bold flavours and feature addictive sweet chili tofu and zesty mango salsa.


Scale

Ingredients

For the Sweet Chili Tofu

For the Mango Salsa

  • 1 large ripe mango, diced (approx. 230 g/1½ cups diced) 
  • ¼ cup red onion, finely diced (45 g)
  •  ⅓ cup cilantro, finely chopped (20 g)
  • 2 tbsp lime juice
  • ½ jalapeno, seeded and finely chopped (28 g)
  • 1 tsp oil, optional
  • pinch of salt 

For the Ginger Lime Dressing

  • 1-inch piece ginger, peeled and grated (12 g)
  • 1 clove garlic, grated 
  • 2 tbsp lime juice
  • 2 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tbsp oil (olive, avocado, etc.)
  • pinch of salt

For the Bowls

  • 3 cups cooked rice of choice (approx. 3/4 cup per bowl or 1.5 cups total uncooked)
  • 12 avocados, thinly sliced
  • 3 mini cucumbers, cut into ¼-inch half-moons
  • 2 cups edamame, cooked 
  • 45 red radish, thinly sliced
  • toasted coconut flakes, optional, for topping

Instructions

  1. Press the Tofu: Use a tofu press or wrap the tofu in a dish cloth and place on a plate or cutting board and weigh down with a heavy object for at least 20 minutes.
  2. Cook Rice & Edamame: Cook edamame and your choice of rice according to package instructions. The recommend amount is roughly 3/4 cup cooked per bowl, which is about 1.5 cups total uncooked, but that can be adjusted to suit your preference.
  3. Make the Sweet Chili Sauce: Combine the tamari, maple syrup, chili garlic sauce, vinegar and sesame oil in a small bowl.
  4. Make the Mango Salsa: Combine all of the mango salsa ingredients in a bowl and mix well.
  5. Make the Ginger Lime Dressing: Combine all ingredients in a small bowl, season with a pinch of salt and set aside.
  6. Prep Tofu: Slice the tofu into 3/4-inch cubes and toss with the cornstarch and a pinch of salt and pepper in a bowl until well-coated.
  7. Cook Tofu: Heat 1.5 tbsp oil in a large pan over medium-hight heat. Once hot, add the tofu and cook for 6-8 minutes, flipping occasionally until golden-brown on all sides.
  8. Add Sweet Chili Sauce: Stir sauce again then pour into the pan with the tofu and cook for 1-2 minutes, tossing the tofu in the sauce.
  9. Assemble Bowls: Divide the rice, mango salsa, cucumber, edamame and radishes between bowls. Top with the tofu and a drizzle of the ginger lime dressing.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 563
  • Fat: 19 g
  • Carbohydrates: 78 g
  • Fiber: 8 g
  • Protein: 22 g

Keywords: mango tofu bowl, crispy tofu bowl