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Consider these sunny mango bowls as a Thai spin in your favourite burrito bowl. They’re refreshing and hearty, candy and savory, and my new favourite summertime dinner.
These bowls have been impressed by my Thai mango cabbage wraps, that are such a enjoyable appetizer. I’ve added rice and shredded the cabbage to show them right into a extra hefty dinner.
These bowls characteristic perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. Not one of the elements are tough to arrange, and the mix is irresistible.
You possibly can make these bowls on a relaxed weeknight, or save them for the weekend. Invite pals over, or maintain your leftovers for tomorrow’s lunch. You may’t lose with this one.
How one can Make Mango Burrito Bowls
Right here’s the gist:
- Step one is to preheat the oven, deliver a pot of water to boil for the rice, and put together the tofu. You’ll want to empty off some extra water earlier than baking so it crisps up properly. Plan to do that when you’re emptying the dishwasher, and so on.
- Then, you’ll toss the tofu with just a few fundamental substances and bake it. Whereas it’s baking, you’ll cook dinner the rice on the stovetop. They take about the identical period of time to cook dinner, which is handy.
- Within the meantime, you’ll be able to put together the mango salsa and peanut sauce. Then, slice your cabbage and chop some peanuts for garnish.
- As soon as all of your elements are prepared, assemble and revel in!
Recent Mango Ideas
Candy, ripe mango is the important thing ingredient on this recipe (for those who can’t discover good mango, substitute contemporary pineapple). Some suggestions:
- While you’re purchasing, search for mangos that yield flippantly to a delicate squeeze, like a peach or avocado. Most varieties (like the sort I used right here) will flip reddish in areas as they ripen.
- For those who come house with completely ripe mangos, retailer them within the fridge till you make this recipe.
- For those who want your mangos to rush up and ripen, retailer them in a paper bag at room temperature.
Unsure how you can cube mango? Here’s a great tutorial from Sonja and Alex.
Loving these contemporary flavors? You’ll additionally get pleasure from these recipes:
Please let me understand how these mango bowls end up for you within the feedback, and share a snap on Instagram with the hashtag #cookieandkate!
Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce
- Creator:
- Prep Time: half-hour
- Prepare dinner Time: 45 minutes
- Complete Time: 1 hour quarter-hour
- Yield: 4 bowls 1x
- Class: Entree
- Methodology: Numerous
- Delicacies: Asian
Consider these mango bowls as a Thai spin in your favourite burrito bowl. This recipe options brown rice, contemporary mango, tofu and peanut sauce. You’ll have time to arrange the produce whereas the tofu and rice cook dinner, so get began on these components first. Recipe yields 4 bowls.
Scale
Components
Crispy baked tofu and rice
- 1 block (12 to fifteen ounces) natural extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-sodium tamari* or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
- 1 ¼ cups brown basmati rice or long-grain brown rice, rinsed
Peanut sauce
- ⅓ cup creamy peanut butter
- 3 tablespoons lime juice (about 1 lime)
- 2 tablespoons reduced-sodium tamari* or soy sauce
- 1 tablespoon honey or maple syrup, to style
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, pressed or minced
- ¼ teaspoon crimson pepper flakes (omit or scale back if delicate to spice)
Mango salsa and cabbage
- 2 massive ripe mangos, diced
- 1 medium crimson bell pepper, chopped
- ½ cup (about 4) thinly sliced inexperienced onions
- ¼ cup chopped contemporary cilantro
- 1 medium jalapeño, seeds and ribs eliminated, minced
- 2 tablespoons lime juice
- ¼ teaspoon wonderful sea salt
- 2 cups shredded purple or inexperienced cabbage
- Handful of chopped roasted peanuts, for garnish
Directions
- Preheat the oven to 400 levels Fahrenheit and line a big, rimmed baking sheet with parchment paper to stop the tofu from sticking.
- To organize the tofu: Drain the tofu and use your palms to softly squeeze out a few of the water. Slice the tofu into thirds lengthwise so you’ve gotten 3 even slabs. Stack the slabs on prime of one another and slice by them lengthwise to make 3 even columns, then slice throughout to make 5 even rows.
- Line a slicing board with a lint-free tea towel or paper towels, then organize the tofu in a fair layer on the towel(s). Fold the towel(s) over the cubed tofu, then place one thing heavy on prime (like one other slicing board, topped with a forged iron pan or massive cans of tomatoes) to assist the tofu drain. Let the tofu relaxation for not less than 10 minutes (ideally extra like half-hour, if in case you have the time).
- In the meantime, deliver a big pot of water to boil. Add the rice and boil, uncovered, for half-hour. Drain off the remaining cooking water and return the rice to the pot. Cowl the pot and let the rice relaxation, off the warmth, for 10 minutes. Fluff with a fork and put aside.
- Switch the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari. Toss to mix. Sprinkle the starch over the tofu, and toss the tofu till the starch is evenly coated, so there are not any powdery spots remaining.
- Prepare the tofu in a fair layer. Bake for 25 to half-hour, tossing the tofu midway, till the tofu is deeply golden on the sides. Put aside.
- In the meantime, put together the peanut sauce by whisking all of the substances collectively in a bowl. Style, and if it’s too daring, add one other teaspoon of honey to tame it. Put aside.
- Then, in a medium mixing bowl, mix the diced mango, bell pepper, inexperienced onion, cilantro, jalapeño, lime juice and salt. Stir to mix, and put aside.
- To assemble your bowls, begin with an enormous scoop of cooked rice. High with a handful (½ cup) shredded cabbage, then an enormous scoop of mango salsa, a handful of baked tofu, a hefty drizzle of peanut sauce, and slightly sprinkle of chopped peanuts. Leftover bowls will maintain effectively within the fridge, coated, for about 4 days.
Notes
*Make it gluten free: This dish is gluten free so long as you utilize gluten-free tamari, which is quite a lot of soy sauce that’s normally (however not all the time, verify the label) gluten free. I all the time use tamari as a substitute of soy sauce as a result of I favor the flavour of it! Search for tamari subsequent to the soy sauce within the Asian aisle of the grocery retailer.
Make it vegan: Use maple syrup as a substitute of honey.
Change it up: For those who can’t discover good mangos, diced contemporary pineapple can be scrumptious. You’ll want about 2 cups.
▸ Vitamin Info
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