Meatless Monday: Mango Glazed Tofu with Coconut Rice

Get out your tiny cocktail umbrella and sunglasses because this week we're going tropical with a mango and coconut rice bowl!

I happen to be a huge fan of rice bowls. Grains, vegetables and protein in one cohesive dish. And is it just me or does putting it all in a bowl versus a plate just make it that much more satisfying? Digging into a big pool of carbs is just so much better than the fork scraping kiddie pool a plate provides.

I particularly love my Mango Glazed Tofu bowl because there are no "filler" components. Every aspect is delicious and flavorful on its own. The coconut rice is created with basmati rice cooked in coconut milk and butter with lots of cilantro and mint for the best rice experience you've ever had - yes, it's that good. Now let's talk about the tofu. You will make a very easy, few ingredient mango juice marinade that the tofu bathes in, absorbing the delicious flavors. The extra marinade becomes a sauce for the entire bowl. Now for the fruits and vegetables - mango, avocado and snow peas. Need I say more?

Find more vegetarian and dessert recipes on my blog!

Mango Glazed Tofu with Coconut Rice
Serves 4

Ingredients

• 14 ounces extra firm tofu, drained and pressed
  

• 1/2 cup mango juice
  

• 2 tablespoons soy sauce
  

• Juice of 1/2 lime (approx. 1 tablespoon)
  

• 1 teaspoon sriracha
  

• 1 large garlic clove, grated
  

• 1 1/2 cups basmati rice
  

• 14 ounce can light coconut milk
  

• 1/2 cup water
  

• 1 tablespoon butter
  

• 8 ounces snow peas
  

• 2 ripe avocados, cut into bite sized pieces
  

• 2 ripe mangos, cut into bite sized pieces
  

• 1 cup fresh cilantro leaves, roughly chopped
  

• 2 tablespoons fresh mint leaves, roughly chopped
  

• 1/2 cup unsweetened coconut flakes, toasted (optional)
  

• 2 tablespoons olive oil, separated
  

• Salt and pepper, for seasoning

Directions

Cut the pressed tofu into bite sized cubes

Prepare the marinade by combining the mango juice, soy sauce, lime juice, sriracha and garlic clove in a large container with a lid

Add the cubed tofu to the marinade, close the container and gently toss the tofu so the marinate distributes. Place in the fridge for at least 20 minutes

When the tofu is almost done marinading, prepare the rice. Add the rice, coconut milk, 1/2 cup water, butter and 1/4 teaspoon salt to a medium pot over high heat. When it starts to boil, lower the heat and cover the pot. Simmer for 15 minutes. After 15 minutes, remove from the heat and let steam with the lid on for 10 minutes

When the rice is done steaming, add the mint and cilantro to the pot and combine/fluff the rice with a fork. Taste and add additional salt if desired (I usually add another 1/4 teaspoon). Set aside

While the rice is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the snow peas and season with salt and pepper. Cook for approximately 5 minutes or until tender crisp. Add to a small bowl and wipe the pan clean

Heat a tablespoon of olive oil over medium - high heat in the pan used for the snow peas. Remove the tofu from the container using a slotted spoon and add to the hot pan - the marinade does not get added at this time

Allow the extra liquid to mostly cook off and lightly brown the tofu, flipping them as necessary. This should take about 5 - 8 minutes. Lower the heat to medium, add the marinade to the pan and cook for 1 minute. Remove from the heat

Add the rice to each bowl and top with the snow peas, avocado, mango, tofu, coconut flakes (if using). Spoon extra sauce over the entire bowl