I really talked up this tofu mango salsa bowl and I don’t regret is because it really is that good. Coconut rice is heavenly and when paired with crispy cilantro lime tofu and sweet and tangy mango salsa…there are truly no words to describe the experience other than magical. It’s kind of giving mango sticky rice but savoury and also a full meal. And this doesn’t take much time at all (definitely can be done in under 30 mins), which is one of the many reasons I’ve made it 100000x.
Cilantro Lime Tofu, Mango Salsa and Coconut Rice
Serves 3-4
Cilantro Lime Tofu:
350g block extra firm tofu, cut into triangles
2 tbsps soy sauce
zest and juice of a lime
1/4 cup cilantro, finely chopped
2 tbsps cornstarch
Coconut Rice:
1 1/2 cups white jasmine rice
2 1/4 cups full fat coconut milk
pinch of salt
Mango Salsa:
2 red or ataulfo mangos, chopped (I used a mix of both)
1/2 red onion, finely chopped
1 thumb size piece of ginger, minced
1 large handful cilantro, finely chopped
1/2 jalapeño, finely chopped (de-seeded if you want salsa to be less spicy)
zest and juice of 1 lime
pinch of salt to taste
Make the mango salsa: In a large bowl, add mango, red onion, ginger, cilantro, jalapeño, lime zest and juice and salt. Stir to combine and set aside to marinate.
Marinate the tofu: In a large sealable container, add tofu triangles, soy sauce, lime zest and juice and cilantro. Cover the container and shake to coat the tofu. Allow to marinate for 5-10 minutes.
Make the coconut rice: while the tofu is marinating, add rice to a small pot and rinse about 3 times or until the water runs mostly clear. Drain all the water out and add the coconut milk and a pinch of salt. Place over medium heat and bring to a simmer, stir, cover and turn the heat down to low. Cook for 15 minutes. After 15 minutes, remove from heat and fluff with a fork.
Fry the tofu: Heat olive oil in a large pan over medium heat. Add cornstarch to the tofu, cover and shake to coat. Then fry each tofu triangle until golden brown, about 3-4 minutes on each side.
Assemble bowls: Serve coconut rice and top with cilantro lime tofu and as much mango salsa as you’d like. Enjoy!
I’m craving this after writing this post, so I’ll probably be making it tonight for the 100001x. If you make anything from this recipe, let it be that mango salsa, and put it on tacos or a burrito or something (or just eat it on it’s own, that’s also valid). Enjoy and see you next time!
-Raquel xox
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