Sticky Mango Tofu Bowl 🥭
This Sticky Mango Tofu Bowl is sweet, tangy, and made for busy weeknights. Crispy tofu cubes get tossed in a glossy mango sauce, then piled over rice with sesame seeds, cilantro, and a squeeze of lime. It looks like takeout and tastes bright instead of heavy.
I love how fast this comes together. The sauce clings to every piece, the tofu stays golden on the edges, and dinner is ready in about 30 minutes. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Mango Tofu Bowl 💚
- 🌱 Completely vegan
- 🥭 Sticky sweet-tangy mango sauce
- 🧈 Crispy tofu cubes
- 🍚 Perfect over rice
- ⏱️ Ready in about 30 minutes
- 🍋 Fresh lime and cilantro finish
The Secret to Sticky Mango Tofu
Press the tofu and coat it in cornstarch so it crisps before the sauce goes on. Blend ripe mango with soy sauce, lime, and a little maple until it’s pourable, then simmer until it turns glossy. Toss the tofu at the end so it stays crunchy instead of steaming in the pan.
Frequently Asked Questions ❓
Can I use frozen mango? 🥭
Yes. Thaw it first, then blend. Ripe fresh mango gives the brightest flavor.
Can I bake the tofu? 🔥
Yes. Bake at 400°F (200°C) for 25–30 minutes, flipping once, then toss with the sauce.
What can I serve besides rice? 🍚
Cauliflower rice, quinoa, or noodles all work. Add cucumber or mango slices on the side if you want extra freshness.
🌱 Sticky Mango Tofu Bowl
Ingredients 🛒
For the Tofu
- 14 oz (400 g) extra-firm tofu, pressed and cubed
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 2 tablespoons oil
For the Mango Sauce
- 1 cup ripe mango, fresh or thawed
- 2 tablespoons soy sauce or tamari
- 1 tablespoon maple syrup
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- 1 clove garlic
- 1 teaspoon sriracha or chili flakes (optional)
- 2 tablespoons water
For Serving
- Cooked rice
- Sesame seeds
- Fresh cilantro
- Lime wedges
Instructions 👩🍳
- Toss the tofu with cornstarch and salt.
- Heat the oil in a skillet and cook the tofu for 8–10 minutes, turning, until golden on most sides. Transfer to a plate.
- Blend the mango, soy sauce, maple syrup, lime juice, ginger, garlic, sriracha, and water until smooth.
- Pour the sauce into the skillet and simmer for 2–3 minutes, until glossy and slightly thick.
- Return the tofu to the pan and toss until coated.
- Serve over rice with sesame seeds, cilantro, and lime.
Nutrition
| Nutrient | Per serving (1/4, without rice) |
|---|---|
| Calories | 230 |
| Protein | 13g |
| Net carbohydrates | 14g |
| Total carbohydrates | 16g |
| Fiber | 2g |
| Total fat | 13g |
| Sodium | 520mg |
Estimates based on crispy tofu and mango sauce, without rice. Exact numbers may vary by mango ripeness and soy sauce brand.
Notes & Tips 💡
- Press the tofu for at least 15 minutes so it crisps instead of steaming.
- If the sauce is too thick, add a splash of water. If it’s thin, simmer another minute.
- A pinch of chili flakes makes the mango flavor pop without making it too spicy.
- Leftovers keep for 3 days. Reheat the tofu in a skillet so it doesn’t go soggy.
This Sticky Mango Tofu Bowl is bright, glossy, and weeknight-easy. Sweet heat, crispy tofu, done. 🥭🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
