Mango Coconut Tofu Bowls

Name: Mango Coconut Tofu Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1.5 cups jasmine rice; 1 clove garlic; 3/4 tsp salt; 1 .5oz. can coconut milk; 1 cup water; 1 lime; 1/4 cup honey; 1/2 Tbsp soy sauce; 1 tsp corn starch; 1 oz. package firm tofu; 1 pinch salt; 2 Tbsp corn starch; 2 Tbsp neutral cooking oil; 1 Mango; 1 avocado; 2-3 green onion; 1 pinch crushed red pepper; 1 handful cilantro

User Reviews

4.8

116 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings
4
Calories
65573 kcal
Course
Main Course, Others
Cuisine
International, Vegetarian

Mango Coconut Tofu Bowls

Nancy Wheeler

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Mango Coconut Tofu Bowls layer pan-fried tofu over creamy coconut rice with sweet mango, sliced avocado, and fresh green onion. The tofu is coated in cornstarch for a crispy exterior, while the coconut rice adds a subtly sweet and fragrant base, complemented by a honey lime glaze. The combination of creamy, crisp, sweet, and savory elements makes this bowl a balanced and fresh meal option.

Description

This recipe starts by pressing firm tofu to remove excess moisture, ensuring a crisp texture when pan-fried. The tofu is lightly salted, coated in cornstarch, and fried in neutral oil until golden and crunchy. Meanwhile, jasmine or basmati rice is cooked in a mixture of coconut milk, water, minced garlic, and salt to create a savory and fragrant coconut rice base.

The honey lime glaze combines fresh lime juice and zest with honey, soy sauce, and cornstarch to thicken into a tangy, sweet, and slightly savory sauce that can be drizzled over the tofu and rice. Fresh mango and sliced avocado provide sweet and creamy contrasts, while green onions and crushed red pepper add freshness and a subtle spicy kick. Cilantro adds an herbal note as a finishing touch.

This bowl recipe offers a mix of textures from creamy to crisp and flavors from sweet to savory, making it a satisfying lunch or dinner. It highlights seasonal produce and simple cooking techniques to build complex flavor without heaviness.

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Ingredients

Servings

SAVORY COCONUT RICE

1.5 cups jasmine rice $0.66, or basmati rice, uncooked
1 clove garlic $0.08, minced
3/4 tsp salt $0.03
1 .5oz. can coconut milk $1.50
1 cup water $0.00

HONEY LIME GLAZE

1 lime $0.25
1/4 cup honey $0.48
1/2 Tbsp soy sauce $0.03
1 tsp corn starch $0.04

PAN FRIED TOFU

1 oz. package firm tofu $1.99, or extra firm tofu
1 pinch salt $0.02
2 Tbsp corn starch $0.08
2 Tbsp neutral cooking oil $0.04, for frying

BOWL TOPPINGS

1 Mango $1.69
1 avocado $1.00, sliced
2-3 green onion $0.20, sliced
1 pinch crushed red pepper $0.02
1 handful cilantro $0.10, fresh

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Instructions

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Begin by pressing the tofu. Remove the tofu from the package, draining away all moisture. Wrap the tofu in a clean, lint-free dish towel or a few layers of paper towel. Place the wrapped tofu between two plates and place something heavy on top (cast iron pan or pot full of water). Let the tofu press for at least 30 minutes.
To make the Savory Coconut Rice, combine the uncooked rice, minced garlic, salt, coconut milk, and water in a medium pot. Place a lid on the pot and bring to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Turn the heat off and let the pot sit, undisturbed, for 10 more minutes. Fluff the rice with a fork and set aside.
While the rice is cooking, prepare the honey lime glaze. Use a zester, microplane, or small-holed cheese grater to remove the thin layer of green zest from the lime. Squeeze the juice from the lime into a separate bowl (you'll need about 1/4 cup juice). Combine the juice with 1/2 tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with a paper towel if needed to make sure the surface is dry. Season the tofu with a pinch of salt. Sprinkle the corn starch over top and gently toss until all the pieces are well coated.
Heat the oil in a large skillet over medium heat until the oil is shimmering. Add the tofu and fry on until golden brown on each side (about 3 minutes each side). Remove the fried tofu from the pan and turn the heat down to low. While the tofu fries, cut the mango into cubes.
Give the prepared glaze a quick stir, then add it to the skillet. Allow the glaze to begin to simmer, at which point it will thicken. Once thickened, turn the heat off and add the fried tofu and cubed mango. Toss to coat in the glaze.
To build the bowls, place about one cup of the savory coconut rice in the bottom of each bowl, then top with a scoop of the mango and tofu. Add sliced green onions, sliced avocado, a pinch of red pepper flakes, and a few sprigs of cilantro on top of each bowl.