The other day I got a craving for that drooly-delicious pan-fried tofu that I made a couple months ago and I knew I had to make more. But, instead of making the exact same dish, I decided to come up with a new flavor combo for my bowl. I decided to go with a tropical theme by combining my favorite savory coconut rice with mangoes, avocados, and a honey lime glaze for the tofu. The resulting Mango Coconut Tofu Bowls are truly epic. EPIC.
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Don’t Break the Bank with Mango Coconut Tofu Bowls
There are probably three ingredients that can make or break your budget with this recipe, so watch these closely: avocados, mangoes, and coconut milk. I happened to be at Winn Dixie this week (not my usual store) and saw that they had cans of coconut milk for only $1.50 each. That’s a good $0.75 less than my normal store, so I grabbed one (still more than Trader Joe’s, but the New Orleans TJ has not opened yet).
Avocados have been priced great lately (about $1 each), but I kind of got hit on the mangoes at $1.69 each. Two out of three isn’t bad, though, and the total price for the bowl is still relatively low thanks to the inexpensive rice and tofu.
Can I Use a Different Fruit?
If you’re not into mango or can’t get them in your area, pineapple makes a great substitution in this dish.
How Do you Make Tofu Crispy?
I love using this simple cornstarch pan fry technique to make my tofu crispy. It’s so incredibly easy. Just press the tofu to remove excess moisture, coat the tofu in a light dusting of cornstarch, then do a shallow pan fry in a little oil. The tofu turns out wonderfully crispy without having to deep fry.
Mango Coconut Tofu Bowls
Servings 4Ingredients
SAVORY COCONUT RICE
- 1.5 cups uncooked jasmine or basmati rice ($0.66)
- 1 clove garlic, minced ($0.08)
- 3/4 tsp salt ($0.03)
- 1 13.5oz. can coconut milk ($1.50)
- 1 cup water ($0.00)
HONEY LIME GLAZE
- 1 lime ($0.25)
- 1/4 cup honey ($0.48)
- 1/2 Tbsp soy sauce ($0.03)
- 1 tsp corn starch ($0.04)
PAN FRIED TOFU
- 1 14oz. package firm or extra firm tofu ($1.99)
- 1 pinch salt ($0.02)
- 2 Tbsp corn starch ($0.08)
- 2 Tbsp neutral oil for frying ($0.04)
BOWL TOPPINGS
- 1 mango ($1.69)
- 1 avocado, sliced ($1.00)
- 2-3 green onions, sliced ($0.20)
- 1 pinch crushed red pepper ($0.02)
- 1 handful fresh cilantro ($0.10)
Instructions
- Begin by pressing the tofu. Remove the tofu from the package, draining away all moisture. Wrap the tofu in a clean, lint-free dish towel or a few layers of paper towel. Place the wrapped tofu between two plates and place something heavy on top (cast iron pan or pot full of water). Let the tofu press for at least 30 minutes.
- To make the Savory Coconut Rice, combine the uncooked rice, minced garlic, salt, coconut milk, and water in a medium pot. Place a lid on the pot and bring to a boil over high heat. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Turn the heat off and let the pot sit, undisturbed, for 10 more minutes. Fluff the rice with a fork and set aside.
- While the rice is cooking, prepare the honey lime glaze. Use a zester, microplane, or small-holed cheese grater to remove the thin layer of green zest from the lime. Squeeze the juice from the lime into a separate bowl (you’ll need about 1/4 cup juice). Combine the juice with 1/2 tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir until the corn starch and honey are dissolved.
- After the tofu has been pressed, cut it into 1/2 inch cubes. Blot with a paper towel if needed to make sure the surface is dry. Season the tofu with a pinch of salt. Sprinkle the corn starch over top and gently toss until all the pieces are well coated.
- Heat the oil in a large skillet over medium heat until the oil is shimmering. Add the tofu and fry on until golden brown on each side (about 3 minutes each side). Remove the fried tofu from the pan and turn the heat down to low. While the tofu fries, cut the mango into cubes.
- Give the prepared glaze a quick stir, then add it to the skillet. Allow the glaze to begin to simmer, at which point it will thicken. Once thickened, turn the heat off and add the fried tofu and cubed mango. Toss to coat in the glaze.
- To build the bowls, place about one cup of the savory coconut rice in the bottom of each bowl, then top with a scoop of the mango and tofu. Add sliced green onions, sliced avocado, a pinch of red pepper flakes, and a few sprigs of cilantro on top of each bowl.
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Nutrition
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How to Make Mango Coconut Tofu Bowls – Step by Step Photos
Start with one 14oz. package of tofu, either firm or extra-firm. I decided I liked the slightly softer texture of firm as opposed to extra firm. Drain the water from the package.
Press the excess moisture out of the tofu for at least 30 minutes. Wrap the block of tofu in a clean, lint-free towel or a couple layers of paper towel. Place the wrapped tofu between two plates, then set something heavy on top (I used a cast iron skillet this time).
While the tofu is pressing, start the coconut rice. In a medium pot combine 1.5 cups of uncooked jasmine or basmati rice, 3/4 tsp salt, and 1 clove of garlic, minced. Add a 13.5oz. can of coconut milk (full fat or lite) and one cup of water. Stir briefly to combine.
Place a lid on the pot and bring it to a boil over high heat. Once it reaches a boil, turn the heat down to low and let it simmer for 20 minutes. After 20 minutes, turn the heat off and let it sit for an additional 10 minutes without disturbing. Finally, take the lid off and fluff with a fork. Replace the lid to keep the rice warm and set it aside.
While the rice is cooking, prepare the honey lime glaze. Use a microplane, zester, or small-holed cheese grater to remove the zest from the lime. Once the zest is removed, juice the lime into a separate bowl. You’ll need about 1/4 cup of juice. To help maximize the juice, roll and press the lime on the counter for a few seconds before cutting it open. That will help soften the lime and yield more juice.
Combine the 1/4 cup lime juice, 1/2 tsp of the zest, 1/4 cup honey, 1/2 Tbsp soy sauce, and 1 tsp corn starch in a bowl. Stir until the corn starch and honey are dissolved.
Cut the mango into cubes. For a detailed tutorial on how to do this, watch this video.
Once the tofu has been pressed, cut it into 1/2 inch cubes. Pat the tofu dry with a paper towel, if needed. Season the tofu with a pinch of salt, then sprinkle with 2 Tbsp corn starch. Gently toss the cubes until they’re coated in corn starch.
Heat 2 Tbsp neutral oil (corn, peanut, vegetable, canola, etc.) in a large skillet over medium heat. Once hot, add the tofu cubes and fry until golden brown on each side (about 3 minutes each side). Remove the fried tofu from the skillet and turn the heat down to low.
Give the prepared glaze a quick stir, then pour it into the empty skillet. Allow it to come to a simmer, at which point it will thicken into a shiny glaze. Once thickened, add the tofu back along with the cubed mango. Toss to coat in the glaze.
Now all the components are made and it’s time to build the bowls! Start with about one cup of the coconut rice, then add 1/4 of the tofu & mango mixture. Add a few slices of the avocado, a pinch of red pepper flakes, some sliced green onions, and a few sprigs of fresh cilantro. DONE! :D
And, you know, if you’re into it you can always add a splash of sriracha to your Mango Coconut Tofu Bowl. ;)
This is delicious! Made it exactly as written and added green beans on the side!
I love this recipe! It’s easy to prep the various components ahead of time, then heat it all up when it’s time to eat. I typically air fry the tofu and use a rice cooker to make prep super simple.
she’s done it again!! this is SO good. can’t wait to add it to the dinner rotation!
These bowls have become a staple in our house (sometimes with the addition of black beans), but even more, this coconut rice is almost the only way we cook rice now! It works in so many dishes!
If I’m using frozen mango chunks, about how much should I use? 1 cup?
1 cup should be good!
This was delish! We just made it for our first time tonight and this will be a regular on the rotation. We added pickled onions, jalapeños, sesame seeds and a sriracha mayo on top!
Would this work with other fruit ? Like apricots ? We have too many and trying to find yummy savory recipes (non-dessert)
Absolutely! Apricots sound amazing!
One of my favorite dishes ever, and I have made many, including many from Budgetbytes. I cooked the tofu in the air fryer and added thinly shredded fresh basil garnish on top that I had on hand. The flavors remind me a lot of a curry at a Thai restaurant that I love.
If I could give this 10 stars I would! It is so good, I’ve made it for dinner 4 times in the past month. I went by the suggestion of some of the comments and lessened the honey a bit. I used tamari instead of soy sauce to keep it gluten free. I made the rice in the Instant Pot (7 minutes on Manual setting). And I air fried the tofu. Delicious and quick! I’ve shared this with all my friends. I can’t wait to try more of your tofu recipes! Thank you for such a tasty and budget friendly recipe!!
The only change I made was adding some sriracha to the glaze, which I think helped balance out the sweetness. This was very tasty; a great last hurrah from summer.
This was a winner for my family. My youngest is a generally a picky eater, but I decided to give this a shot since she recently tried (and liked) crisp fried tofu. Bonus: I got to teach her how to make the dish – she was excited to zest and juice a lime for the first time. The honey lime glaze was a bit sweeter than my personal preference, so we may dial that back next time and amp up the savory bits. I was skeptical that it would be enough for a family of 4, but we even had some leftover rice. Thanks for a great recipe!
My husband started chanting “more warm
Mango meals!”
Hahaha, I love this comment. :)
This is one of my absolute favorite recipes of all time, no joke. My cousin sent me it when she became vegetarian (I’m not vegetarian, but I’m heading in that direction) and I’m so glad she did. I’ve made it a few times now and it’s just great. The savory of the coconut rice mixes perfectly with the sweetness of the glaze. And this is my favorite method for preparing tofu.
My god this was so good. SO GOOD!
Delicious! Thank you for the recipe! This dish was a hit at home. The combination of flavours was perfect and I loved the addition of mango. Will definitely make this again.
I keep coming back to this recipe; the sauce is so good I always double it. The tofu texture for me is better when frozen and then thawed before pressing- it is more firm. I also like using calrose rice.
Can the rice be done in instant pot?
Probably! I suggest trying the rice function.
Amazing! I added a little sriracha and coconut flakes on top… chefs kiss. The glaze is so bomb I even suggest making a little more than recommended!
Followed the recipe and the rice is too crunchy. Not sure what to do :( added a bit more water and put it back on low heat…
This recipe is a 10/10, would recommend! Let me start off by saying that I am not the biggest fan of tofu. I had all the ingredients for this recipe at home and figured it was worth a shot. It was my first time making it and you guys, I honestly couldn’t believe how good it turned out. Coating the tofu with cornstarch and pan frying it prior to making the sauce is key. It makes the tofu really crispy with a texture similar to chicken. Will definitely be making this recipe again and using this technique for other tofu dishes!
Wasn’t a huge fan of the coconut rice but that might have been my fault cause I used jasmine. Definitely stick to basmati if you decide to go through with it! Otherwise, I think it would have still been really good with plain white rice.
To die for!!!
i’ve made probably over 20 Budget Bytes recipes by now and have loved them all, but this one has got to be my favorite.
i added some cayenne and cut down on the honey and it was perfect for my liking! even if you don’t make the whole recipe, you’ve gotta at least try the coconut rice! so flavorful but not overwhelming.
I read of the tofu version and chicken substitutes. What changes were made for the chicken version? Has anyone tried this recipe with salmon? It sounds as though the flavor profile would be excellent!
Like others, I found the flavor profiles fantastic BUT the sauce too sweet and the rice too thick. Next time I’m going to use lite coconut milk, waaaay less honey, and more soy and spice. Throw in some cucumber, and I think seaweed salad would even be delicious in here!
the sauce was awfully sweet, would leave out the honey next time. The mango itself adds enough sweetness on its own.
If I am being honest… I had my expectations set pretty low (i like tofu, but have never really enjoyed it when i have attempted it at home…). But DAMN this recipe hit it out of the park for me!!! I only made a half recipe and wish now i had just made the whole thing.
I agree with others that it was a tad sweet, but I personally like sweet so it worked for me.
I loved the rice on it’s own as well.
Also, I didn’t even have fresh lime and my avocado was a little… past its prime, as I intended to make this last week but kept putting it off! I am sure it would have been even BETTER with fresher ingredients.
I will definitely be making again! So stoked!
I’ve made this 2x now. Once with Tofu and another time I adapted it to use chicken. Both times it was amazing. I did up the soy sauce though because its a tad too sweet.
I haven’t made this yet but I feel Socca/ panesse would go great with this instead of tofu
I LOVED the coconut rice! But wasn’t a huge fan of the sauce… I added more soy to help, and maybe if I tried it again I’d use a different type of honey or different sweetener altogether. That was really my only issue, other than that I adored the rice and thought all the other components were great.
We loved this one. Added spinach and raw cucumber to the bowls to added a bit more veggies. Kept all parts separate so each family member could customize. Had more sauce then we needed. This will definitely be added to out dinner rotation!
This was really good but I would use less coconut milk, the rice was a bit fatty.
I’ve read on a few recipes that lite coconut milk (instead of full fat) will add the same flavour to the rice but it won’t be as greasy or fatty.
Use the low fat version…I love jasmine rice cooked in coconut milk!
This is actually my go-to tofu recipe and the recipe that taught me how to enjoy tofu for the first time! Found it on pinterest and think about how delicious it is all the time…it’s so filling too.
Yummy but a little sweet. Next time I’ll up the soy sauce and lime in the glaze and add some heat to it.
It was super yummy. I didn’t have honey so I used a combo of brown sugar and Maple syrup also added a little fish sauce.
This recipe was amazing! I looooove the rice cooked with coconut milk, so much flavor!
This was so good. Everybody loved it, even the kids.
I tried this recipe yesterday and it was amazing! I changed the glaze a bit since I prefer my meal very spicy: I added one tablespoon of Thai red curry paste and switched the sou sauce for Asian fish sauce. The result was a very flavorful thai curry inspired bowl!
This was great! I subbed chicken and used your method detailed in your sesame chicken recipe. Definitely a keeper and a welcome reprieve from a New York winter.
This was great! Entire family loved it.
This was so delicious!! Super easy to make as well! If I can get my husband to eat tofu then it has to be good. :)
Holy crap, this was awesome!!!! Love all your tofu recipes, we are eating more plant based and your recipes really help!
My family just did a dance in the kitchen when I told them I was making this for dinner again. It’s become a favorite.
Ha! I love it. :)
Holy yum!! So much flavor, we loved and I’ll be making it again soon.
Oh, this looks delicious and I have everything I need to make it!
I don’t know if you have a Big Lots near you, but I can usually find coconut milk there for $1 a can. The local Asian market sells one brand for that price too. Whenever I go to either of those places, I stock up!
If you’re looking for cheap mangos – champagne mangos (aka altaufo mangos) are usually 5 for $5 at Whole Foods when they’re in season in the spring. In my opinion they’re also tastier than regular mangos!
YUM! Also surprisingly filling. I used brown rice because that’s what I had. Had no problem putting all the rice ingredients in a rice cooker. Might use frozen mango next time so I don’t have to deal with cutting it.
This was so good! I used sticky rice and added an entire bag of sauteed cauliflower rice to the coconut sticky rice and my boyfriend didn’t even notice. Great trick for sneaking vegetables in there. Also added roasted red pepper to the mango mix and it was great. Will definitely add this to the rotation!
OMG this is so delicious and prefect. Thank you!
You nailed this one!
My family loved this!! I will definitely make it again! Thanks for another great recipe!
Sooo good
Love the Mango coconut tofu bowl I make it every week We just love it
This was an easy and fun recipe that tasted great! However, this dish does not hold up very well as leftovers. Fried tofu never makes great leftovers, but when combined with the mangoes and the glaze, it all gets quite soggy in the fridge. I still ate it but if you are looking for a recipe that you can make and eat throughout the week, this is probably not that recipe.
Made this today and it was lovely!
I have a vegan friend and I never know what to cook for her. We made this together and she said it was one of the best vegan meals she has ever eaten! It was so sweet and delicious. Great for a summer meal.
Made this for dinner last night and it was amazing! I’ve made so many of your recipes over the years and they’re all so great but this is definitely one of my faves – the coconut rice is kind of life-changing!
Love your bowls and now that I’m working full time and school most nights, I need something easy/fast to make that will serve me for lunches/dinners for the rest of the week. I’ve always associated coconut and mango with sweet desserts but this was great. I added some toasted sesame seeds and sriracha as I didn’t have any crushed chilis. The sesame seeds really gave it an Asian kick. I found the cilantro and avocado didn’t match as much as I would have liked to the flavours but it wasn’t bad.
This is kick butt GOOD! I made this for my kids and they LOVED it…my husband wanted a steak. LOL but he had some and was like “YUM”…i will make this again for sure!
I just got the Tfal 10-in-1 rice (and everything) cooker at my bridal shower – can I use it to make this rice, or only rice when I use water?
Thanks! This is one of our favorite recipes.
I’ve never used that particular machine, but other readers have commented that they’ve made the coconut rice in rice cookers and it turned out well.
My partner and I are trying to cut down on our meat consumption and make lighter dinners on weekdays, and this was so delicious! I made the coconut rice in my rice cooker and it came out great, btw.
I thought $1.50 was a great price for coconut milk when I bought it for that price the other day – $1.48, actually. Then I had to go to the Asian grocery for a few things – one I’d only recently started shopping at, and found they had coconut milk for $0.99! I already have what I bought in the cabinet, though, so I’ll have to keep it in mind for next time. Think I’ll be making this for the weekend!
Is this recipe in your book?
No, unfortunately it isn’t. The book was published early 2014 and contains about 80% recipes that are exclusive to the book. :(
This looks amazing! I was just wondering if it would be good cold? I was thinking of making it for a work time lunch but we have no microwave 😕 Thanks!
I think it would be! :) The tofu won’t be crispy anymore, but that’s just one of the trade offs to having leftovers.
Hubby and I loved the recipe… it couldnt have gone wrong- it had coconut and mango :) I added a little bit of Sriracha in the honey sauce..The coconut rice i make is on the sweeter side, so this was something new… VERY DELICIOUS !!
This is one of the most delicious recipes I have ever made!!
OMG it’s delicious! Even my grandma ate tofu! UN.BELIEVABLE! haha
Made this tonight, replacing the tofu with chicken thighs, and it was amazing. The coconut rice was really delicious and not something I ever would have thought to do on my own. I loved this recipe, thank you.
Long time listener, firs time caller….this recipe was outstanding. I’d never used corn starch with tofu, nor pressed it, but boy did that make a difference. Change your LIFE and make this recipe!
This was delicious! The only change I made was adding some arugula to the bowl. My meat loving boyfriend even asked me to make this again. Great recipe!
Hands down the best thing I’ve ever made! :p Being dirt poor, I’m used to slumming it – I can’t believe how decadent I felt while eating this. Everything in this combo goes so perfectly together: the coconut milk in the rice, the mango, the yummy honey-lime glaze, with my new favorite way to make tofu. Awesome! So glad I got double the mangos (on sale, 3 little ones for $1 x2) – now I can have it again next week. Also, tofu is A LOT cheaper at the Asian market. I get mine for almost half. ;)
Only thing is, turning those little cubes on all six sides while frying was sooo tedious. I think I’m gonna try to spray and bake them next time. Also, dunno why, but halfway through my first bowl, I was craving slivered almonds in the rice (I used brown) – think I’m gonna try that too. I didn’t do Sriracha in this one, but I did throw in some crushed red pepper for a little heat, and a little ginger. OMG Beth, you’re a genius! This was so good!
Oooh, almonds in the rice! I bet that would be good! And for turning the little cubes, I don’t bother doing it one by one. I just kind of flip a spatula full every so often until most of the six sides look browned. :)
OMG these bowls! The first time I made them, they were divine. However, I found myself hungry a couple of hours later. The second time around, I sauteed diced red peppers and added in a diced boiled egg. Even better, and sticks with me longer! I know you agree, Beth, that eggs make everything better :)
I made this last night – my first time making tofu for my little meat eaters. They loved it. Thanks!
Obsessed! This dish has now tied your Sweet and Spicy Chicken Bowls for my favorite Budget Bytes recipe of all time. WARNING: You will want to machine this rice, as in shovel it into your mouth with embarrassing ease/speed.
Substituted cooked cubed chicken for cooked tofu, and the glaze is *amazeballs* on chicken, too. Sautéed and added some shredded carrots, yellow onion, and green beans to give the dish some vegetables. It gave the dish bonus crunch!
I just made this and the flavors are great! I got a bit nervous with the amount of honey, but it really wasn’t too sweet at all. The coconut rice was so creamy and delicious, the perfect compliment.
I made this the other day and it turned out great! The glaze was delicious and I love the combination of mango and savory coconut rice. I used brown rice instead of white and made sure to add a little water and increase the cooking time so that the brown rice cooked all the way. Loved it!
Can’t get over how good this was! I gave up on tofu a couple years ago because I could just never get it right. I trust your recipes though so I gave it another chance and I’m so glad I did! Even my 4 year old and 2 year old loved it!
Thank you so much for this! My family mostly “tolerates” when I make tofu dinners. But they loved this one. My 18 year old son’s eyes popped open in surprise when he took his first bite. Then this weekend I used the honey-lime glaze at my mother’s house for sweet and sour meatballs and pineapple. She said it’s the best sweet and sour sauce she’s ever had.
A total winner.
This looks like a great recipe. If I were to substitute pineapple for the mango, how much pineapple would you suggest using? Thanks!
Probably one of those 15oz. cans of chunks, drained (get the kind canned in juice, not syrup), or 1.5-2 cups of fresh chunks.
I made this tonight and couldn’t be happier! The rice cooked so easily and beautifully and my MEGA picky 11 year old ate it without any fuss (that’s a big deal!).
I subbed tofu for Quorn chunks as that’s what I had on hand and I think it worked perfectly well.
Will definitely make this again.
I made this last night and it turned out great! I did the rice in the rice cooker and the tofu in the deep fryer. For the fruit, I grabbed a small scoop of fruit salad (pineapple, honeydew, and cantaloupe) off my grocer’s salad bar, since I didn’t think I’d use an entire pineapple and they had no mangoes. I also tossed a couple of diced bird’s eye chilis in the sauce because I had them in the fridge and they added some nice spice and flavor. So good! I was unsure of the flavor of the sauce when I tasted it on its own, but it balanced the sweetness of the rice and the fruit perfectly. This one’s going in to heavy rotation.
Super delicious. The glaze was flavorful enough that it still tasted great even with cauliflower rice instead of coconut rice. I added a little chili garlic sauce to the glaze to add some kick. Also, you can bake the tofu to get it crispy if, like me, you are incapable of frying it correctly.
Delicious and simple.
I made this for dinner last night for me and my roommate, and it was excellent! I left out the mango, because the roomie doesn’t like to eat fruits with savory foods. Still excellent! I also added red chili flakes to the glaze and added a heaping spoon of chili garlic paste as well as sriracha, because we are heat fiends. Definitely a repeat dinner!
This dish was perfect. Simple recipe that yielded a very fresh and clean taste!
Wow. A very nice and refreshing recipe. Going through the ingredient list, I have all of them. I just need to give it a try now. Beautiful snaps. Thanks.
I made this tonight and it was delicious! I only used a small tin of coconut milk (with extra water) and it was still good. This is an amazing recipe. Thank you!!!
I made it this evening and it was as wonderful as I imagined it would be! I’ve only pan-fried tofu once, probably 10 years ago and it didn’t turn out that well. Intuitively, I thought I hadn’t let it fry long enough. This time I kept it going for probably a half an hour if not more.. enough time to clean the counters, floor, dirty dishes and put away staples… I suppose I could have increased the heat, but I wasn’t in a rush.. I just kept stirring every few moments and they eventually got there and it was worth the wait! Yum!
I’m ridiculously excited to make this tomorrow night for dinner – the sesame tofu recipe is an all-time favorite, and I have a feeling the coconut & mango in this will be divine. I’ll be using maple syrup instead of honey, though, to make it vegan.
This looks AMAZING! I will be making this tonight!
Love your recipes and website.
Thank you.
I ended up making savory coconut rice and honey lime glazed chicken for dinner last night because of this recipe! It was fabulous.
This was SO incredibly delicious! I didn’t have enough lime juice and supplemented with lemon, and it was STILL so very yummy!
This recipe is awesome. AWESOME. And so timely, since I happened to have some mangoes on hand… The only thing the mister and I discussed over dinner was how much we love this recipe :)
I did add some roasted green beans (since I can’t have avocado) and I am happy to report that they went very well with both the coconut rice and the glazed tofu + mangoes. I will definitely be making this again!
Delicious meal; the rice is amazing, will be making it again, perhaps with (lime juice) marinated chicken skewers. I used 2-12 oz. containers of extra-firm tofu for this, to stretch the quantity a bit, and am glad I did, though I should have doubled the glaze, too. Oh well, still tasty!
Made this last night, so very good. Everyone enjoyed it – even the 10 year old who clams she doesn’t like tofu!
I’m definitely going to be making this! The sesame tofu has become kind of an obsession for my husband and I, and I already make coconut rice all the time, so this is perfect!
That looks great. I can’t wait to try this. I love the combination of lime and mango and pineapple. I don’t know why I don’t use tofu mire often. It’s such an economical protein choice.
I have never made savory coconut rice. I was wondering if there is a srcret to keeping the coconut milk from sticking and burning. Also, could I cook the rice in a rice cooker?
I made it in a rice cooker and it was delicious. I needed less than a cup of water, though.
I always cook coconut rice in a rice cooker and it works perfectly :) Just put all the ingredients indicated for the rice in the cooker and you’re set!
You can definitely do it in a rice cooker, too. :) The trick to making sure the coconut milk doesn’t burn is to use a quality pot that has a thick bottom (that makes the heat more even) and to turn the heat down to low after it reaches a boil. You want it to be at the lowest heat level that keeps the liquid simmering. On some ranges that’s going to be the lowest settings, for some it will be just slightly above.
The Mango Coconut Tofu Bowl looks absolutely delicious! This recipe would taste phenomenal with chicken.
Made this tonight with chicken instead of tofu. It was amazing!!
This sounds like the perfect lunch for me this week. How does it reheat? I’m assuming keeping the tofu crispy is an issue!
Yeah, the tofu doesn’t stay crispy (as fried foods never do), but it’s still delicious!
Oh yeah! Thanks for another great tofu recipe!
I have some canned pineapple so I’ll probably try using that vs the mango. ;)
I’m not going to lie… I’d totally swap that tofu out with chicken but OH MY that looks DELICIOUS!
I am allergic to avocados! Do you recommend any other flavors that would go in this dish in place of them? This recipe looks divine!!
I almost put edamame in my bowls… it’s not exactly a sub for the avocado, just another option for an add-in. :)
I made it with edamame like you suggested and it was great! Thank you for the recipe, now I’ve got tasty lunches for work this week
Hypothetically speaking of course, if I had a husband who refuses to eat tofu, would this work with chicken breast?
Yep! Chicken would be an effortless sub for the tofu. :)
So many of my favorite ingredients in one dish!! YUM!
This sounds delicious though I’ll make it with shrimp or chicken. Mango, avocado, lime and honey is such a tasty combination!
These look delicious! I have a bag of frozen mango in my freezer. Do you think it would work in place of the fresh?
Thanks!
This is what I was going to suggest! I have no luck with fresh mango, but I often use thawed frozen in salads and these types of recipes. Can’t wait to try this!
OMG…yum. I’ve already shopped for my week’s groceries, but will be making this next week!
Do you think these would reheat ok if I were to take it for lunch at work?
I enjoyed mine after reheating. The tofu doesn’t stay crispy, but it’s still great!
This looks so good! I’m sold on anything with mango and coconut in – and of course, sriracha on EVERYTHING ;)
Holy cow this looks amazing. I’ve already done my meal prep for this coming week, but I can’t wait to try this the following week and report back.