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Rice Bowl Recipe with Mango Salad, Crispy Tofu and Peanut Sauce

Mango tofu rice bowl
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This is mango salad rice bowl is so delicious and bursting with healthy nutrients. It takes no time at all to make. You can easily substitute any of the vegetables to suit your family’s tastes.

Ingredients

Scale
  • 2 cups brown rice
  • 5 cups water

Tofu:

  • 1 350g block of firm or extra firm organic tofu
  • 2 tablespoons tamari or soy sauce (preferably reduced sodium)
  • 1 teaspoon sriracha (omit if you are feeding people who don’t enjoy spicy)
  • 1 teaspoon honey
  • 2 tablespoon extra-virgin olive oil

Salad:

  • 1 large mango, peeled and diced
  • 1 red bell pepper, cut into strips and then halved
  • I kohlrabi bulb*, peeled and cut into matchsticks (you can easily replace this with half a red or white cabbage finely sliced)
  • 1 carrot, sliced into ribbons (use a peeler for this)
  • 2 spring onions, sliced
  • ½ cup cilantro (or parsley), chopped
  • Juice of half a lime

Peanut Sauce:

  • ¼ cup smooth peanut butter
  • 2 teaspoons tamari or soy sauce (preferably reduced sodium)
  • 1 teaspoon honey (or maple syrup)
  • 2 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • Pinch of crushed red pepper flakes
  • ¼ cup water
  • Sriracha sauce, to taste

Instructions

  1. Preheat your oven to 350 degrees F

Prepare your tofu:

  1. Drain the tofu and cut it into slabs of approximately 1cm
  2. Press the water out by placing the tofu on a dishtowel, covering with a second towel, then placing a chopping board on top, followed by something heavy (I use my food processor).
  3. The pressure helps to squish the water out.
  4. Leave for 15 minutes, or until you are ready to marinade

Get the rice cooking:

  1. Rinse the rice in a sieve, to remove excess starch
  2. Bring your 5 cups of water to the boil in a large pot and add the rice
  3. Boil, uncovered, for 30 – 40 minutes (keep checking and add more water, if necessary)
  4. Now mince, grate, slice and dice your vegetables & mix them together (see ingredients)
  5. Mix the rest of the tofu ingredients in a bowl
  6. Cut the tofu into 1cm squares, then add these to the bowl and coat in the marinade
  7. Allow to sit for 10 minutes so that the tofu sucks up the juices
  8. Line a baking tray with greaseproof paper and spread out the tofu
  9. Place the tray on the middle shelf of the oven for 15 minutes
  10. Turn over and cook for a further 10 minutes before removing from the oven (increase the time if you like it more crispy)

Assemble your dish:

  1. Spoon some rice into a bowl and then layering with tofu, followed by a drizzle of peanut sauce and then your vegetables.
  2. Scatter crushed cashews, peanuts or sesame seeds on top
  3. And enjoy!

Notes

*Kohlrabi is related to cabbage, even though the “bulb” itself looks more like a turnip. This main part or the stems can be eaten raw or cooked, as you would a cabbage. With its slight broccoli-stem flavour and fresh crunch, I like to use it for this dish. Cabbage is just as good a substitute.

The tofu in this dish can be substituted with chicken or you can just leave it out altogether.

You can also substitute the rice with quinoa or cauliflower rice.

If you don’t enjoy nut sauces, this rice bowl recipe would be just as good with any dressing of your choice.

Keywords: lunch, easy, dinner, weeknight, vegan, healthy

Find it online: https://juliapratten.com/rice-bowl-mango/