How To Make Mango Burrito Bowls with Crispy Tofu
These mango burrito bowls are a fresh Asian take on a takeout favorite. It even has brown rice and a rich peanut sauce that give it a hearty finish.
For Tofu and Rice:
- 15oztofuorganic, extra-firm
- 1tbspextra-virgin olive oil
- 1tbsptamarireduced-sodium, or soy sauce
- 1tbspcornstarchor arrowroot starch
- 1¼cupsbrown basmati riceor long-grain brown rice, rinsed
For Peanut Sauce:
- ⅓cupcreamy peanut butter
- 3tbsplime juiceabout 1 lime
- 2tbsptamarireduced-sodium, or soy sauce
- 1tbsphoneyor maple syrup, to taste
- 2tsptoasted sesame oil
- 2garlic clovespressed or minced
- ¼tspred pepper flakesomit or reduce if sensitive to spice
For Mango Salsa:
- 2largemangosripe, diced
- 1mediumred bell pepperchopped
- ½cupgreen onionsabout 4, thinly sliced
- ¼cupfresh cilantrochopped
- 1mediumjalapeñoseeds and ribs removed, minced
- 2tbsplime juice
- ¼tspfine sea salt
- 2cupspurple cabbageor green, shredded
- peanutshandful, chopped, roasted, for garnish
Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
Drain the tofu and use palms to gently squeeze out some of the water.
Slice the tofu into thirds lengthwise to create 3 even slabs.
Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s).
Fold the towel(s) over the cubed tofu, then place something heavy on top to help the tofu drain.
Let the tofu rest for at least 10 minutes and up to 30 minutes, if time permits.
Meanwhile, bring a large pot of water to boil.
Add the rice and boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot.
Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork and set aside.
Transfer the pressed tofu to the lined baking sheet 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.
Arrange the tofu 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.
Prepare the peanut sauce by whisking all the ingredients together in a bowl.
Taste, and if it’s too bold, add another teaspoon of honey to tame it. Set aside.
Then, in a medium mixing bowl, combine the diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice and salt. Stir to combine, and set aside.
Start with a big scoop of cooked rice.
Top with a handful (about ½ cup) of shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, a hefty drizzle of peanut sauce, and a little sprinkle of chopped peanuts.
Leftover bowls will keep well in the refrigerator, covered, for about 4 days.
- Calories: 659.76kcal
- Fat: 23.83g
- Saturated Fat: 4.48g
- Trans Fat: 0.02g
- Monounsaturated Fat: 11.16g
- Polyunsaturated Fat: 6.73g
- Carbohydrates: 98.01g
- Fiber: 9.68g
- Sugar: 40.37g
- Protein: 22.63g
- Sodium: 938.92mg
- Calcium: 301.42mg
- Potassium: 1039.24mg
- Iron: 4.39mg
- Vitamin A: 197.56µg
- Vitamin C: 153.06mg
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