
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.
Serves:
Ingredients
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:
- â…“cupcreamy 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
Instructions
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Preheat the oven to 400 degrees F and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
Tofu:
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Drain the tofu and use palms to gently squeeze out some of the water.
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Slice the tofu into thirds lengthwise to create 3 even slabs.
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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.
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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).
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Fold the towel(s) over the cubed tofu, then place something heavy on top to help the tofu drain.
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Let the tofu rest for at least 10 minutes and up to 30 minutes, if time permits.
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Meanwhile, bring a large pot of water to boil.
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Add the rice and boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot.
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Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork and set aside.
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Transfer the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari. Toss to combine.
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Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated.
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Arrange the tofu in an even layer.
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Bake for 25 to 30 minutes, tossing the tofu halfway until the tofu is deeply golden on the edges. Set aside.
Peanut Sauce:
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Prepare the peanut sauce by whisking all the ingredients together in a bowl.
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Taste, and if it’s too bold, add another teaspoon of honey to tame it. Set aside.
Mango Salsa:
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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.
To Assemble:
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Start with a big scoop of cooked rice.
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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.
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Leftover bowls will keep well in the refrigerator, covered, for about 4 days.
Nutrition
- Calories:Â 659.76kcal
- Fat:Â 23.83g
- Saturated Fat:Â 4.48g
- Trans Fat:Â 0.02g
- Monounsaturated Fat:Â 11.16g
- Polyunsaturated Fat:Â 6.73g
- Carbohydrates:Â 98.01g
- Fiber:Â 9.68g
- Sugar:Â 40.37g
- Protein:Â 22.63g
- Sodium:Â 938.92mg
- Calcium:Â 301.42mg
- Potassium:Â 1039.24mg
- Iron:Â 4.39mg
- Vitamin A: 197.56µg
- Vitamin C:Â 153.06mg
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