Asian Tofu Bowl with Mango and Coconut Rice

Serves: 5-6

Total Time: 35 minutes

Ingredients:

2 cups uncooked brown rice

1.5 cans coconut milk

1 package 16 oz. extra firm Tofu (I like Nasoya)

Tofu sauce:

1/4 cup liquid aminos (or GF soy sauce)

1/8 cup honey (or maple syrup if vegan)

2 tsp freshly grated ginger

Veggie/Mango Mix:

1 red bell pepper

1/2 red onion

2 mangos (tutorial on how to dice mango here)

1 cup chopped cilantro

1-2 Avocados

Salt & Pepper to taste

Directions:

1. Add brown rice, coconut milk, and 1/2 cup water to a medium sized pot. Bring heat to a boil, reduce to a simmer, and let rice cook for 25 minutes (it may take a bit longer with coconut milk)
2. Take Tofu out of package and dab with paper towel. Set tofu between two dinner plates for 10 minutes (this is to drain excess water)
3. Dice Tofu into 1-inch cubes and add to a medium sized pan. Turn heat to medium and let Tofu cook for 2-3 minutes
4. While Tofu is cooking, mix together Tofu sauce in a small bowl, then add to Tofu. Cook for 10 minutes in sauce on medium heat
5. Dice red bell pepper, onion, and mango and set aside. Tutorial for how to cut a Mango, here!
6. Add salt & pepper to Tofu & veggie/mango mix
7. Once rice is done cooking, assemble Tofu Bowls in the following order: Coconut Rice, Tofu, veggie & mango mix, cilantro, & avocados
8. Enjoy!

Tofu is gross. Well, until I finally found a recipe that I loved it in! I’ve tried many Tofu recipes in my eating career… and I could NOT get on the Tofu bandwagon. In this recipe the Tofu really takes on the asian sauce flavor and complements so well with mango, cilantro, & coconut! Meal prep this on Sunday and eat it for lunch all week!

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