Sweet chili tofu, juicy mango, purple cabbage, crisp cucumbers, sliced radish, and creamy avocado on a bed of rice combine to make the perfect little vegan bowl. Enjoy this surprisingly easy plant-based dish for lunch or dinner any day of the week. It’s colorful, healthy, and super hearty!
We had a similar dish at the Cactus Club in Vancouver when we were there for our wedding anniversary, and it was so good! I love Vancouver and admit I chose this city to celebrate because of all the incredible VEGAN restaurants and food. Anyone else’s plans ever revolve around EATING?!?
What’s in this Bowl?
- Basmati, Jasmine, or Brown Rice
- Juicy Mango
- Crunchy Cucumbers
- Shredded Purple Cabbage
- Sliced Radishes
- Creamy Avocado
- Sweet Chili Glazed Tofu
- Additional Optional Toppings: Green Onions, Black Sesame Seeds, Spicy Mayo, or Vegan Yum Yum Sauce
How to Make the Tofu for this Juicy Mango and Sweet Chili Tofu Bowl
- Begin by pressing your tofu. I like to wrap it in a paper towel and then again in a kitchen towel. Place a 3-5 pound weighted object on top (like a cast-iron skillet or a few books) and wait for at least 10-15 minutes for the water to drain. Pressing the tofu allows for better absorption of the marinade/flavors and helps to crisp up the tofu when cooking.
- Slice tofu into small rectangles. I start by cutting the block into quarters. Then each quarter gets sliced into four thinner rectangles. This shape is easier to fry than cubed tofu because you only have to flip it once!
- Coat the tofu with cornstarch.
- Heat some sesame oil in a large skillet over medium-high heat. Once hot, add the tofu and fry for about 5-6 minutes and then flip and fry the other side for another 5-6 minutes. You may need to do this in batches depending on the pan you’re using.
- When both sides are crispy brown, add the sauce to the skillet and toss to coat all pieces. The sauce will thicken a little from the cornstarch.
- Build bowls by starting with a base of rice. Add the veggies, tofu, and avocado. Top with sliced green onions, sesame seeds, and sriracha mayo or vegan yum yum sauce (optional)!
More Tofu Recipes
Easy Tofu Bowl with Ginger-Tahini Sauce
Tofu Lettuce Wraps with Thai Peanut Sauce
Easy and Delicious Smoky Tofu Bacon
There’s really no compromise when it comes to vegan cooking. It’s better for us, for the animals, and for our environment, so make these delicious little bowls and share them with someone you love – whether they’re vegan or not!
If you make this recipe, let me know! Please leave a comment, rate it (once you’ve tried it), and be sure to tag me. And, make sure to follow MNVegHead on Instagram, Facebook, and Pinterest!
Lots of love, Allison
Juicy Mango and Sweet Chili Tofu Bowl
Ingredients
Sweet Chili Tofu
- 16 Ounces Extra Firm Tofu (Pressed)
- 2 Garlic Cloves Minced
- ¼ Cup Sweet Chili Sauce
- 2 tablespoon Tamari or Soy Sauce
- 1 tablespoon Rice Wine Vinegar
- 1 Tbsp Maple Syrup
- 2 tablespoon Cornstarch
- 1 tablespoon Sesame Oil
For Bowl
- 4 Cups Cooked Rice
- 1 Mango Diced
- 1 Cucumber Sliced
- 1 Avocado Sliced
- 8 Radishes Sliced
- 1 Cup Purple Cabbage Shredded
Instructions
- Slice the tofu into rectangles. I start by cutting the tofu block into quarters, then each quarter gets sliced into 4 thinner rectangles. This shape is easier to fry than cubed tofu because you only have to flip once! Coat tofu rectangles with cornstarch.
- Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Once hot, add tofu. Fry for about 5-6 minutes, or until golden brown. Flip and fry the other side for another 5-6 minutes, or until golden brown. Add a little more sesame oil for the second side, if necessary. You may need to do this in batches depending on your pan size.
- While the tofu is frying, make the sauce by combining the sweet chili sauce, minced garlic, tamari or soy sauce, rice wine vinegar, and maple syrup in a small bowl. Set aside.
- Once tofu is browned, add the sweet chili sauce to the skillet and toss to coat all sides.
- Build bowls by starting with a base of rice. Add veggies and the sweet chili tofu. Top with sliced green onions, sesame seeds, and spicy mayo or vegan yum yum sauce (optional)!
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