Peanut tofu and mango rice bowl – tofu tossed with sticky, sweet peanut sauce, coconut milk stewed rice, and fresh mango and pepper salsa. Summer is always about light, bright, fresh flavours – and of course, lots of mangoes! As much as mango desserts are loved, I have personally always loved including mangoes in savory dishes. Had the most fun making Mango glazed chicken wings from Master Chef’s Dependir‘s recipe!
Moreover, rice bowls have multiple elements but if you work simultaneously and they come together in no time at all. Check out some of my favourite mango recipes –
Oats and mango pancakes
Thai Mango and sticky rice
Jackfruit carnitas with mango salsa
Ingredients for peanut tofu and mango rice bowl – for 2 to 3 people
For the peanut sauce
- Crunchy peanut butter – 2 tbsp
- Soy sauce – 2 tbsp
- Honey – 1 tbsp
- Thai chili sauce – 1 tbsp
- Chilli oil – 1 tbsp
- Cornflour – 1 tbsp
- Pepper – 1/2 tsp
- Water – 1 cup
For the bowl
- Rice – 1 cup, soaked
- Coconut milk – 200ml
- Tofu – 200g
- Cornflour – 2 tbsp
- Salt – 1/2 tsp
- Oil – 2 tbsp
- Mango, diced – 1-1/2 cup
- Capsicum – 1/3 cup, cubed
- Red onion – 1/3 cup, cubed
- Coriander – 1/3 cup, chopped
- Lemon juice – 1 tbsp
- Salt to taste
- Black and white sesame seeds – to garnish
- Spring onion – to garnish
Method
- Pat dry the tofu and cut it into bite-sized cubes.
- Mix together cornflour and salt. Coat the tofu completely. Heat 2 tbsp oil and cook it on all sides on medium heat. It will take about 12-15 minutes to cook all the tofu and get it crunchy on all sides. Keep turning the tofu so that all sides are cooked evenly.
- Meanwhile, add the rice, coconut milk, and 1 cup of water to a pot. Season with some salt and cook the rice on an open flame for 20 minutes until fluffy.
- While your tofu and rice cook, in a bowl, mix the mangoes, capsicum, onion, coriander, lemon juice, and salt. Add black sesame and set it aside in the refrigerator to keep it cold.
For the sauce
- Let’s get to the sauce – in a cup of room temperature water, mix the cornflour until there are no lumps.
- Add peanut butter, honey, chili oil, chili sauce, and Thai chili sauce to the cornflour mixture and mix well.
- Remove the cooked tofu from the pan and add your sauce mix to the same pan.
- Stir continuously on low heat and bring to a boil. The sauce will start to thicken up. Keep stirring.
- After 3-4 minutes add the cooked tofu and coat it well in the sauce.
Put the bowl together by scooping some rice in the bowl, and add the peanut tofu and mango salsa on the sides. Top with sesame seeds and spring onion.
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