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Colourful tofu bowl with mango salsa, edamame, avocado, cucumber, radish and sweet chili tofu.
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5 from 4 votes

Avocado Mango Tofu Bowls

These delicious plant-based bowls are packed with bold flavours and feature addictive sweet chili tofu and zesty mango salsa.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4 bowls
Author: Deryn Macey

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

  • 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 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.
  • Combine the tamari, maple syrup, chili garlic sauce, vinegar and sesame oil in a small bowl.
  • Combine all of the mango salsa ingredients in a bowl and mix well.
  • Combine all ingredients in a small bowl, season with a pinch of salt and set aside.
  • 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.
  • 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.
  • Stir sauce again then pour into the pan with the tofu and cook for 1-2 minutes, tossing the tofu in the sauce.
  • Divide the rice, mango salsa, cucumber, edamame and radishes between bowls. Top with the tofu and a drizzle of the ginger lime dressing.

Video

Notes

  • The sweet chili sauce, mango salsa and ginger lime dressing can all be made in advance.
  • The assembled bowls can be stored in the fridge for 3-4 days. If making for meal prep, leave the avocado off until just before storing.
  • Can be enjoyed cold after storing or lightly reheated in the microwave.

Nutrition

Serving: 1bowl | Calories: 563kcal | Carbohydrates: 78g | Protein: 22g | Fat: 19g | Fiber: 8g