Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce Recipe

Looking for a meal that delivers vibrant, fresh flavors and comes together with minimal fuss? These Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce are exactly what your busy weeknights need. Juicy ripe mango meets crunchy baked tofu, a rainbow of veggies, and a silky, tangy peanut sauce—all piled high over fluffy brown rice. Every bite packs contrasting textures and sweet, savory, spicy notes that will leave you craving another forkful. It’s wholesome, completely customizable, and surprisingly easy to throw together. This bowl is all about effortless assembly—each component can be made ahead or in tandem, so dinner is on the table before you know it.

Ingredients You’ll Need

These are the real stars of the bowl. Here’s what goes in, along with why it deserves a spot:

• Extra-firm tofu: For maximum crispiness and sturdy bites; organic if possible for best flavor.
• Olive oil: Helps the tofu caramelize in the oven.
• Tamari or soy sauce: Adds a savory depth; opt for tamari if you prefer gluten-free.
• Cornstarch or arrowroot starch: Your secret to making tofu irresistibly crispy; don’t skip this, trust me.
• Brown basmati or long-grain brown rice: Chewy, nutty, and perfect for sopping up peanut sauce; feel free to sub with quinoa or white rice.
• Creamy peanut butter: The soul of the sauce; stick with unsweetened for pure flavor.
• Lime juice: Balances the richness and brightens every layer; fresh is a must here.
• Honey or maple syrup: For a touch of natural sweetness; maple keeps it vegan.
• Toasted sesame oil: Adds a subtle nuttiness that amplifies the peanut sauce.
• Garlic: That zippy flavor punch—use as much as your heart desires.
• Red pepper flakes: For just enough heat; optional if you’re spice-shy.
• Mango: Juicy, sweet, and undeniably tropical; perfect riper rather than underripe.
• Red bell pepper: Adds a satisfying crunch and pop of color.
• Green onions: Offer mild zing and freshness throughout.
• Cilantro: Lends herbal brightness—unless you’re not a fan, then just skip it!
• Jalapeño: Just enough heat to wake up the salsa.
• Shredded cabbage: Adds hearty crunch and beautiful color; use green or purple.
• Roasted peanuts: For crunchy topping and a little extra nutty goodness.
• Note: For best flavor and texture, don’t skip pressing the tofu. It really does make all the difference!

Variations

This bowl loves a good remix! Here’s how you can make it your own:

• Swap Out the Fruit: No ripe mango? Try pineapple, peach, or even juicy strawberries.
• Go Grain-Free: Substitute cauliflower rice for a lighter, lower-carb option.
• Make It Nut-Free: Use sunflower seed butter in the sauce and omit peanuts for topping.
• Veggie Add-Ins: Toss in cucumber, radish, shredded carrots, or snap peas.
• Protein Change: Sub in grilled chicken or chickpeas for a different protein hit.
• Amp Up the Heat: Add a drizzle of sriracha or more jalapeño.

How to Make Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce

Step 1: Prep and Press the Tofu

Drain the tofu and gently squeeze out as much water as you can. Slice it into cubes, then sandwich the cubes between towels and weigh down with something heavy. Give it at least 10 (ideally 30) minutes to press out more moisture—this is the secret to irresistible crispiness.

Step 2: Cook the Rice

While the tofu drains, get the rice started. Bring water to a boil, add rice, and simmer for about 30 minutes. After draining, let it steam off heat, covered, for 10 minutes for perfectly fluffy grains. Fluff with a fork.

Step 3: Bake the Tofu

Toss the pressed tofu cubes with olive oil and tamari, then sprinkle with cornstarch or arrowroot. Make sure each piece is evenly coated—no white spots! Spread in a single layer on a parchment-lined sheet and bake at 400°F, flipping halfway. When the edges are deep gold and crisp, it’s ready.

Step 4: Mix the Peanut Sauce

Whisk together peanut butter, lime juice, tamari, honey or syrup, sesame oil, garlic, and red pepper flakes. Taste and tweak as needed—add more citrus or sweetener to suit your palate.

Step 5: Whip Up Mango Salsa

In a bowl, mix diced mango, chopped bell pepper, sliced green onion, cilantro, minced jalapeño, lime juice, and sea salt. Stir, taste, and adjust salt or lime to preference.

Step 6: Assemble the Bowls

Scoop the rice into bowls. Layer with shredded cabbage, mango salsa, crispy tofu, a generous drizzle of peanut sauce, and a final sprinkle of roasted peanuts. Dive in while it’s fresh and colorful!

How to Serve

Serve these bowls piled high for maximum visual impact—it’s like a rainbow in your dinner bowl. Try pairing with:

• Fresh lime wedges: For an extra zesty hit.
• Chili crisp or sriracha: For heat seekers.
• Simple side salad: Cucumber with rice vinegar or a handful of edamame.
• Warmed tortillas: For DIY taco night, scoop filling in and wrap up.
• These bowls are super filling on their own, but don’t be afraid to load up on extra greens or a fried egg if you’re feeling decadent.

Make Ahead and Storage

Storing Leftovers

Assembled bowls keep well covered in the fridge for up to four days. For the best texture, store the crispy tofu separately from the moist salsa if you plan to keep them more than a day or two.

Freezing

Rice and tofu can both be frozen separately in airtight containers for up to a month. The salsa and sauce are best made fresh, though the peanut sauce will last about a week in the fridge.

Reheating

Microwave rice and tofu, then assemble your bowl cold or at room temp for the veggies and mango. The tofu will lose a touch of crispiness once refrigerated, but still packs a flavor punch.

FAQs

Final Thoughts

There’s something truly joyful about building a Mango “Burrito” Bowl: the playful colors, the layers of flavor, and the promise of a deeply satisfying meal with every bite. This recipe is all about celebrating what you love and making weeknight dinners something to look forward to—stress-free, full of bold flavor, and endlessly adaptable. Give it a try this week and see how cheerful plant-based eating can be!

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