Hello There!
First and foremost, I’d like to apologize for not posting a recipe last week as planned.
For those who may have stumbled upon this blog, I have a Summer challenge going on: every week in July and August, I’ll be posting fresh, new, tasty recipes.
This means, we only have two recipes left *screams internally*.
Ok, in my defense, I didn’t toootally skip last week’s recipe: I posted a reel on Instagram and listed the ingredients. I posted 3 mocktail recipe ideas and I didn’t think they would be “blog post worthy” to be totally honest.
Now, back to this week’s recipe: Crispy Mango Tofu Bowl.
Quick backstory: I was visiting my family in Paris a few weeks ago and decided to head over to Naturalia (French organic retailer) to look for new product releases (I have a background in Retail Marketing, don’t judge me, I love doing this lol).
I was particularly intrigued by Taifun’s Curry Mango Tofu: as some of you know, I really like using tofu in recipes, but I have a strong disdain for plain tofu, it tastes like… nothing. So, naturally, I bought a pack.
For more Tofu recipes, check these out:
Think of it as a vegan Poke Bowl: easy to make, nutritious and delicious!
Seriously, the hardest thing about this recipe is refraining yourself from eating all the crispy tofu bites 😁
If you’d like to catch up on the past recipes, click on links below:
- Cajun Shrimp Plantain Cups
- Pineapple Coconut Rum Cake
- Caramelized Onions, Avocado, Smoked Chicken Sandwich
- Raspberry, Peach, Ricotta and Basil Pastry Tart
- Zucchini Turkey Mint Meatballs
Well, without further ado, here’s the recipe. Scroll down for video instructions.
Bon Appetit!
Mango Tofu Bowl
Course: MainCuisine: Vegan2
servings30
minutes25
minutesIngredients
- Crispy Tofu
200g Mango-Curry Tofu
1 tablespoon Flour
1 tablespoon Cornstarch
1 tablespoon Soy sauce
1 teaspoon Garlic powder
1 teaspoon Onion powder
½ Salt
Vegetable Oil
- Bowl
1 Carrot (sliced with a peeler)
1 Zucchini (sliced with a peeler)
1 Avocado (chopped)
1 Mango (chopped)
Brown rice (cooked)
½ teaspoon Vinegar
2 tablespoons Olive Oil
Salt, Pepper
Cilantro (finely chopped)
Sunflower seeds (optional)
Directions
- Press the tofu between two sheets of paper towel, then cut into cubes.
- In a large bowl, add in the tofu and coat with soy sauce.
- Add in the flour, cornstarch, garlic powder, onion powder, salt and pepper. Mix until well coated.
- Heat a tablespoon of olive oil, in a large pan. Add in the tofu bites and cook until crispy.
- In a small bowl, mix olive oil, vinegar, salt and pepper.
- Peel the carrot and zucchini. Pour the vinaigrette over, mix well and set aside.
- Combine the bowl: use the rice as a base, then add on the rest of the ingredients.
Hello, love your recipes. In direction # 1, can you explain what you mean by “Press the fowl between two sheets of paper towel, then cut into cubes.”
Thank you!
First of all.. thank you for your kind words!
Now, back to your question: it was a typo, I’ve jus fixed it, sorry! I meant “Press the tofu between two sheets of paper towel” *facepalm*