Mango Coconut Tofu Bowls
Ingredients
Savory Coconut Rice
-
1½
cups
uncooked jasmine or basmati rice
-
1
clove
garlic, minced
-
¾
tsp
salt
-
1
13.5 oz can
coconut milk
-
1
cup
water
Honey Lime Glaze
-
1
unit
lime
-
¼
cup
honey
-
½
Tbsp
soy sauce
-
1
tsp
corn starch
Pan Fried Tofu
-
1
14 oz package
firm or extra firm tofu
-
1
pinch
salt
-
2
Tbsp
corn starch
-
2
Tbsp
neutral oil for frying
Bowl Toppings
-
1
unit
mango
-
1
unit
avocado, sliced
-
2-3
units
green onions, sliced
-
1
pinch
crushed red pepper
-
1
handful
fresh cilantro
Instructions
- Press the tofu to remove excess moisture for at least 30 minutes.
- Cook the rice by combining it with garlic, salt, coconut milk, and water in a pot, then simmer for 20 minutes.
- Prepare the honey lime glaze by mixing lime juice, zest, honey, soy sauce, and corn starch.
- Cut the pressed tofu into cubes, season with salt, and coat with corn starch.
- Fry the tofu in oil until golden brown on each side.
- Add the glaze to the skillet and simmer until thickened, then toss in the tofu and mango.
- Assemble the bowls with rice, tofu, mango, avocado, green onions, red pepper flakes, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
655.73
Total fat
21.85g
Total carbohydrates
101.45g
Total protein
17.25g
Sodium
704.25mg
Cholesterol
0mg
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