Skip to content

Mango Tofu Bowls with Peanut Lime Sauce

Ingredients:

For the best crispy tofu you'll ever make:

  • 1 block (12 to 15 ounces) organic extra-firm tofu
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp reduced-sodium tamari* or soy sauce
  • 1 tbsp cornstarch or arrowroot starch

For the delicious peanut-lime sauce:

  • 1/3 cup creamy peanut butter
  • 3 tbsp lime juice (about 1 lime)
  • 2 tbsp reduced-sodium tamari* or soy sauce
  • 1 tbsp maple syrup, to taste
  • 2 tsp toasted sesame oil
  • 2 garlic cloves, pressed or minced
  • 1/4 tsp red pepper flakes (omit or reduce if sensitive to spice)

For the rest of the dish:

  • 1 1/4 cups brown basmati rice or long-grain brown rice, rinsed
  • 2 large ripe mangos, diced
  • 1 medium red bell pepper, chopped
  • 4 medium bok choy or shangai bok choy leaves, chopped
  • 2 tbsp lime juice
  • Handful of chopped dry roasted peanuts, for garnish

Instructions

  1. Preheat the oven to 200 degrees Celcius (400F) and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
  2. To prepare the tofu: Drain and press the tofu. Dice into cubes of about 2cm.
  3. Transfer the tofu into a mixing and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
  4. Spread the tofu out onto the baking tray in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Set aside.
  5. In the meantime, cook the rice until it is done. Set aside with the lid on the pan and cover with a teatowel.
  6. Prepare the peanut sauce by whisking all the ingredients together in a bowl. Taste, and if it’s too bold, add another teaspoon of maple syrup to tame it. Set aside.
  7. Bake the bellpepper and bok choy on medium heat until softened. Then, lower the heat and add the mango for the last minute or so.
  8. Fill your bowl with a scoop of rice, top it with the tofu en veggies, and a dollop of peanut sauce. Add some chopped peanuts for garnish.
  9. Leftover bowls will keep well in the refrigerator, covered, for about 4 days.

Adapted from:Cookie and Kate