Spicy Mango Tofu Bowls

| SPICY MANGO TOFU BOWLS |

Sweet and spicy, tangy, and bright, this sticky rice tofu bowl is the perfect quickie meal prep or weeknight dinner! Did you know that just one cup of mango has almost 70% of your daily vitamin C?! And that's only about 100 calories worth. Insane right?! Here's to delicious bowls that keep us healthy.

Recipe Note:

I've listed the macros for just the mango tofu so you can decide what to pair it with. If you're keeping it lower carb, these would be great as a lettuce wrap! There's also a macro count for the mango tofu with my favourite sticky rice if that's what your into. Sticky rice is linked in the "ingredients" section.

 

Recipe makes 4 servings

Macros per serving, mango tofu:

358 cals - 10g fat - 37g carbs - 30g protein

Macros per serving, mango tofu + 3/4 cup white sticky rice:

514 cals 10g fat - 73g carbs - 33g protein

 

Ingredients:

1 cup, dry, sticky rice (this equals to roughly 3 1/2 cups cooked)

700g extra firm tofu 

2 tbsp tapioca starch, or cornstarch

1 tbsp avocado oil 

1/2 cup orange mango juice, can sub pure mango juice as well

1/4 cup liquid aminos, or soy sauce

2-3 tbsp sriracha hot sauce (depending on how spicy you like it)

3 tbsp coconut sugar, or brown sugar if preferred

2 cloves garlic, chopped

2 mangoes, peeled and chopped into cubes

4 stems green onion, chopped

 

Recipe:

1. Make the rice according to package directions. 

2. Preheat the oven to 375 F and prepare a large baking tray.

3. Using your hands, break the tofu into bite size chunks and add them to a mixing bowl.

4. To the tofu bowl add: tapioca starch and oil. Tossing well to combine. 

5. Spread the tofu across the prepared baking tray and bake for 20-22 minutes or until golden and crispy. Set aside.

6. While the tofu cooks make the sauce:

7. To a small bowl add: orange mango juice, liquid aminos, sriracha, coconut sugar, and chopped garlic. Whisk together.

8. Once the tofu is done baking you can begin to heat the sauce by adding it to a large pan on medium heat. Let the sauce warm through for 2-3 minutes, then add in baked tofu.

9. Cook the sauce and tofu together for 3-4 minutes or until the sauce has reduced by half, then add in chopped mango and green onion.

10. Toss everything together and continue to cook until sauce is thick, glossy, and stuck to all the tofu pieces.

11. Remove pan from heat.

12. Plate into 4 meal prep containers with 3/4 cup each, cooked white sticky rice, or preferred side.

Enjoy!

 

Looking for high protein meal prep recipes? Check out my newest ebook, "Low Calorie, High Protein Vegan Recipes" and find 40 amazing recipes like these Savoury Breakfast Muffins!

 

 Please note:

All macros have been calculated to the best of my ability but may vary slightly.

Some links provided are affiliate links and I do make a small commission when they are used.