Description
These delicious plant-based bowls are packed with bold flavours and feature addictive sweet chili tofu and zesty mango salsa.
Ingredients
For the Sweet Chili Tofu
- 1 (454 g) block extra-firm tofu, drained
- 2 tbsp cornstarch
- 1 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp chili sauce (sambal olek)
- 1 tsp rice vinegar
- 1 tsp sesame oil
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)
- 1–2 avocados, thinly sliced
- 3 mini cucumbers, cut into ¼-inch half-moons
- 2 cups edamame, cooked
- 4–5 red radish, thinly sliced
- toasted coconut flakes, optional, for topping
Instructions
- 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.
- 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.
- Make the Sweet Chili Sauce: Combine the tamari, maple syrup, chili garlic sauce, vinegar and sesame oil in a small bowl.
- Make the Mango Salsa: Combine all of the mango salsa ingredients in a bowl and mix well.
- Make the Ginger Lime Dressing: Combine all ingredients in a small bowl, season with a pinch of salt and set aside.
- 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.
- 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.
- 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.
- 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