Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl. They’re refreshing and hearty, sweet and savory, and my new favorite summertime dinner.
These bowls were inspired by my Thai mango cabbage wraps, which are such a fun appetizer. I’ve added rice and shredded the cabbage to turn them into a more hefty dinner.
These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. None of the components are difficult to prepare, and the combination is irresistible.
You could make these bowls on a relaxed weeknight, or save them for the weekend. Invite friends over, or keep your leftovers for tomorrow’s lunch. You can’t lose with this one.
How to Make Mango Burrito Bowls
Here’s the gist:
- The first step is to preheat the oven, bring a pot of water to boil for the rice, and prepare the tofu. You’ll need to drain off some excess water before baking so it crisps up nicely. Plan to do this while you’re emptying the dishwasher, etc.
- Then, you’ll toss the tofu with a few basic ingredients and bake it. While it’s baking, you’ll cook the rice on the stovetop. They take about the same amount of time to cook, which is convenient.
- In the meantime, you can prepare the mango salsa and peanut sauce. Then, slice your cabbage and chop some peanuts for garnish.
- Once all your components are ready, assemble and enjoy!
Fresh Mango Tips
Sweet, ripe mango is the key ingredient in this recipe (if you can’t find good mango, substitute fresh pineapple). Some tips:
- When you’re shopping, look for mangos that yield lightly to a gentle squeeze, like a peach or avocado. Most varieties (like the kind I used here) will turn reddish in areas as they ripen.
- If you come home with perfectly ripe mangos, store them in the refrigerator until you make this recipe.
- If you need your mangos to hurry up and ripen, store them in a paper bag at room temperature.
Not sure how to dice mango? Here’s a great tutorial from Sonja and Alex.
Loving these fresh flavors? You’ll also enjoy these recipes:
- Crunchy Thai Peanut & Quinoa Salad
- Peanut Slaw with Soba Noodles
- Spicy Kale and Coconut Fried Rice
- Thai Mango Salad with Peanut Dressing
- Extra Vegetable Fried Rice
- Build-Your-Own Buddha Bowl
Please let me know how these mango bowls turn out for you in the comments, and share a snap on Instagram with the hashtag #cookieandkate!
Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce
- Author:
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 bowls 1x
- Category: Entree
- Method: Various
- Cuisine: Asian
Think of these mango bowls as a Thai spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Recipe yields 4 bowls.
Ingredients
Crispy baked tofu and rice
- 1 block (12 to 15 ounces) organic 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 taste
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, pressed or minced
- ¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice)
Mango salsa and cabbage
- 2 large ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ cup (about 4) thinly sliced green onions
- ¼ cup chopped fresh cilantro
- 1 medium jalapeño, seeds and ribs removed, minced
- 2 tablespoons lime juice
- ¼ teaspoon fine sea salt
- 2 cups shredded purple or green cabbage
- Handful of chopped roasted peanuts, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Meanwhile, bring a large pot of water to boil. Add the rice and boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork and set aside.
- Transfer the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
- Arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Set aside.
- Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a bowl. Taste, and if it’s too bold, add another teaspoon of honey to tame it. Set aside.
- Then, in a medium mixing bowl, combine the diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice and salt. Stir to combine, and set aside.
- To assemble your bowls, start with a big scoop of cooked rice. Top with a handful (½ cup) shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, a hefty drizzle of peanut sauce, and a little sprinkle of chopped peanuts. Leftover bowls will keep well in the refrigerator, covered, for about 4 days.
Notes
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Make it vegan: Use maple syrup instead of honey.
Change it up: If you can’t find good mangos, diced fresh pineapple would be delicious. You’ll need about 2 cups.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Carolyn Kilday
Juat made this recipe…it was amazing!Thank you!
★★★★★
Claire
Soooo good! Lots of subs based on what I had on hand – power greens, cashew butter, bulgar wheat. Delicious! I could eat spoonfuls of the sauce… Looking forward to trying it again one day as written! Thanks a lot!
★★★★★
Kate
Love it! Thank you for sharing, Claire.
David
We love this recipe! It has become a weekly staple and leftovers are coveted!
★★★★★
Jennifer
So delicious! I made the mistake of mixing the cabbage with the salsa but it still worked out ok.
★★★★★
Kate K.
This is one of the best recipes I’ve ever made. I make it as written every time and it is perfect. My husband and I are in love with this meal. Thank you!
★★★★★
SUSAN
I’ve made this twice in back to back weeks. It is awesome! My husband called it “restaurant-worthy.” I will make this again and again.
★★★★★
Valerie
Delicious! Even my tofu skeptic husband liked it and my two year old devoured the tofu with peanut sauce and loved the mango salsa. Will definitely be adding this into the rotation. Was perfect with a drizzle of sriracha.
★★★★★
Caroline
Can you make sauce and the salsa one day ahead?
Kate
Hi! Yes, that would work. You salsa may be a little juicer as it sets, but should still taste delicious.
Kyle
This recipe was DELICIOUS! All the kids (8, 6, 4 & 2) enjoyed it. We followed the directions and it was just amazing. Restaurant type food. So colorful, so flavorful, and so summery! Thank you!
★★★★★
Gloria
Your recipes are truely beautiful to eat
★★★★★
Lauren
Literally the recipe I describe as the best thing I’ve ever tried in my life.
★★★★★
Kim
I have been meaning to post a review of this recipe I LOVE it! Such amazing big flavors and the mango salsa is spectacular especially day two when the flavors have all melded together.
I bought Wildwood baked tofu and just fried it a little to get crispy. Used quinoa as the base layer.
I’ve made this twice in a month and is definitely going into my cooking repertoire.
★★★★★
Marian
This is to die for! The instructions are so easy to follow and it all comes together stress free. A ‘make again’ for sure! Loved by both vegetarians and non-vegetarians alike. I used maple syrup and no substitutions
★★★★★
Eliisa S Bojanic
Sooooo good. This is a perfect recipe when I’m starving but still want something that feels light and healthy. the flavors always seem intense with each piece of the recipe on their own, but when put together the balance is so perfect. That fresh mango though! As per usual this will become a staple at our house.
★★★★★
Beth
This is amazing! The peanut sauce is the best I’ve tried. My entire family loves it – even my meat-eating husband. My daughter is a vegetarian, and I’ve been making more plant based food. Your website and cookbook make it easy. I don’t think I’ve tried anything bad, and haven’t really missed eating meat!
★★★★★
Kate
I’m happy to hear it, Beth! Thank you for sharing.
Julie OB
Love this!!
★★★★★
Brenda Roller
This has become my new favorite dish!! Between all the flavors that take over your mouth, to the crunch of the cabbage, it is absolutely delicious! I make the peanut sauce and the mango salsa up ahead of time so all the flavors have a chance to meld. This recipe was my first attempt at making tofu, and it was amazing!
★★★★★
Andrew
Absolutely delicious. A friend of mine commented how this was restaurant quality. Definitely felt good to hear that!
★★★★★