Mango Tofu with
Jasmine Rice
Servings
4
Ready In:
30-45 minutes
Good For:
Lunch or Dinner
About this Recipe
A perfect blend of sweet, savory, and creamy, this Mango Tofu with Jasmine Rice recipe will have you experiencing a tropical flavor fiesta like no other.
Mingling crispy tofu with a sweet mango puree and is served atop fragrant jasmine rice, this dish is ideal for a light, yet satisfying meal.
INGREDIENTS:
- 14 ounces Firm Tofu, drained and pressed
- 1 cup Jasmine Rice
- 1 1/2 cups Water
- 1 cup Ripe Mango, peeled and diced
- 1/2 cup Coconut Milk
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Lime Juice
- 1 teaspoon Cornstarch
- 1 Tablespoon Sesame Seeds
- Fresh Cilantro, for garnish
- Lime Wedges, for serving
- Salt, to taste
PREPARE THE JASMINE RICE
Step 1
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
Step 2
In a medium saucepan, combine the rice, water, and a pinch of salt. Bring to a boil over medium-high heat.
Step 3
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorved. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
MARINATE & COOK THE TOFU
Step 1
In a bowl, mix together the soy sauce, maple syrup (or honey), and cornstarch. Add the cubed tofu and gently toss to coat. Let it marinate for about 15 minutes.
Step 2
In a large skillet, heat the vegetabe oil over medium-high heat. Once hot, add the marinated tofu in a single layer.
STEP 3
Cook about 3-4 minutes on each side, or until golden brown and crispy. Remove from heat and set aside.
STEP 4
On each plate, serve a generous scoop of jasmine rice, next to a generous scoop of crispy mango-marinated tofu. Enjoy!
STEP 4
On each plate, serve a generous scoop of jasmine rice, next to a generous scoop of crispy mango-marinated tofu. Enjoy!
More Recipes
Crisp Cucumber
Medley Salad
30-45 minutes
Kale Quinoa Salad with Lemon Honey Dressing
30 Minutes
Garden Vegetable
Soup
30-45 Minutes