This is something I threw together because the boyfriend really liked the sound of the recipe, and I had almost everything on hand, and what I didn’t was on sale. I accidentally used less honey than I should’ve on the glaze, so more of that will likely make the glaze cover better next time, and maybe use a bit less coconut on the coconut rice, but otherwise, this is a pretty solid dinner. And it’s also significantly quicker if you have an Asian marketplace (or a local producer) that does fried tofu. Getting everything to assembly is a long, involved process, and some of this was a bit out of my comfort range, but the boy really liked it, so that helped boost my confidence here a lot.

Mango Tofu Coconut Rice Bowls

Ingredients

Coconut Rice

  • 1.5 c uncooked rice
  • 1 can coconut milk
  • 2 cloves garlic, minced
  • .75 t sea salt
  • 1 c water

Honey Lime Glaze

  • .25 c honey
  • .25 c fresh lime juice
  • 1 t lime zest, split
  • .5 T soy sauce
  • (you can use corn starch to thicken it, I passed on it)
  • 14 oz fried tofu

(note: I used packaged fried tofu here, so I’m skipping the instructions for the pan fried tofu; if you just have unfried tofu, click on the link above for the instructions/ingredients.)

Bowl Toppings

  • 1 mango
  • 1 avocado, sliced (had one on hand but chose not to use it tonight)
  • red pepper flakes
  • (optional: green onions, cilantro)

First, take your ingredients for your coconut rice, throw it all in the rice cooker, and set it to cook on the sweet rice or white rice setting (depending on your preference, I used sweet rice here because it gets it the right kind of sticky). If not using a rice cooker, please click on the link above for stovetop instructions.

While your rice is cooking, cube your fried tofu, and your mango. 

Don’t know how to cube your mango? Here’s how! (If I was smart, I would’ve taken pictures of this process.) Take your mango, and your largest knife available (trust me, if you have a chef’s knife, you’re gonna need it), and cut your mango just slightly off center to avoid the flat seed. Do the same just to the other side of the center; you will now have two halves of mango meat. To cube your mango, score a checkerboard pattern into the fruit, being careful not to cut all the way through to the skin. Push up on the skin underneath to invert the mango, and now, all you have to do is slice at the base, and you have lovely mango cubes for use!

As soon as you’ve got these ready to go, whisk together your glaze ingredients (only use half of the lime zest), and transfer to a pan over medium heat. Bring to a simmer, and once it’s thickened, remove from heat, and toss your tofu and mango in it. (I ended up keeping it separate, and drizzling it over the tofu and mango once in the bowl.)

By this point, your rice will likely be done; take a bowl, scoop some rice out into it, add some tofu and mango, along with, if you should so choose, red pepper flakes, avocado and green onion slices, and bits of cilantro. And then, enjoy your lovely summery dish!

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