Think of these sunny mango bowls as a Thai spin on your favorite burrito bowl. They’re refreshing and hearty, sweet and savory, and my new favorite summertime dinner.
These bowls were inspired by my Thai mango cabbage wraps, which are such a fun appetizer. I’ve added rice and shredded the cabbage to turn them into a more hefty dinner.
These bowls feature perfectly cooked brown rice and shredded cabbage topped with crispy baked tofu, fresh mango salsa and peanut sauce. None of the components are difficult to prepare, and the combination is irresistible.
You could make these bowls on a relaxed weeknight, or save them for the weekend. Invite friends over, or keep your leftovers for tomorrow’s lunch. You can’t lose with this one.
How to Make Mango Burrito Bowls
Here’s the gist:
- The first step is to preheat the oven, bring a pot of water to boil for the rice, and prepare the tofu. You’ll need to drain off some excess water before baking so it crisps up nicely. Plan to do this while you’re emptying the dishwasher, etc.
- Then, you’ll toss the tofu with a few basic ingredients and bake it. While it’s baking, you’ll cook the rice on the stovetop. They take about the same amount of time to cook, which is convenient.
- In the meantime, you can prepare the mango salsa and peanut sauce. Then, slice your cabbage and chop some peanuts for garnish.
- Once all your components are ready, assemble and enjoy!
Fresh Mango Tips
Sweet, ripe mango is the key ingredient in this recipe (if you can’t find good mango, substitute fresh pineapple). Some tips:
- When you’re shopping, look for mangos that yield lightly to a gentle squeeze, like a peach or avocado. Most varieties (like the kind I used here) will turn reddish in areas as they ripen.
- If you come home with perfectly ripe mangos, store them in the refrigerator until you make this recipe.
- If you need your mangos to hurry up and ripen, store them in a paper bag at room temperature.
Not sure how to dice mango? Here’s a great tutorial from Sonja and Alex.
Loving these fresh flavors? You’ll also enjoy these recipes:
- Crunchy Thai Peanut & Quinoa Salad
- Peanut Slaw with Soba Noodles
- Spicy Kale and Coconut Fried Rice
- Thai Mango Salad with Peanut Dressing
- Extra Vegetable Fried Rice
- Build-Your-Own Buddha Bowl
Please let me know how these mango bowls turn out for you in the comments, and share a snap on Instagram with the hashtag #cookieandkate!
Mango “Burrito” Bowls with Crispy Tofu and Peanut Sauce
- Author:
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 bowls 1x
- Category: Entree
- Method: Various
- Cuisine: Asian
Think of these mango bowls as a Thai spin on your favorite burrito bowl. This recipe features brown rice, fresh mango, tofu and peanut sauce. You will have time to prepare the produce while the tofu and rice cook, so get started on those elements first. Recipe yields 4 bowls.
Ingredients
Crispy baked tofu and rice
- 1 block (12 to 15 ounces) organic extra-firm tofu
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon reduced-sodium tamari* or soy sauce
- 1 tablespoon cornstarch or arrowroot starch
- 1 ¼ cups brown basmati rice or long-grain brown rice, rinsed
Peanut sauce
- ⅓ cup creamy peanut butter
- 3 tablespoons lime juice (about 1 lime)
- 2 tablespoons reduced-sodium tamari* or soy sauce
- 1 tablespoon honey or maple syrup, to taste
- 2 teaspoons toasted sesame oil
- 2 garlic cloves, pressed or minced
- ¼ teaspoon red pepper flakes (omit or reduce if sensitive to spice)
Mango salsa and cabbage
- 2 large ripe mangos, diced
- 1 medium red bell pepper, chopped
- ½ cup (about 4) thinly sliced green onions
- ¼ cup chopped fresh cilantro
- 1 medium jalapeño, seeds and ribs removed, minced
- 2 tablespoons lime juice
- ¼ teaspoon fine sea salt
- 2 cups shredded purple or green cabbage
- Handful of chopped roasted peanuts, for garnish
Instructions
- Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent the tofu from sticking.
- To prepare the tofu: Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.
- Line a cutting board with a lint-free tea towel or paper towels, then arrange the tofu in an even layer on the towel(s). Fold the towel(s) over the cubed tofu, then place something heavy on top (like another cutting board, topped with a cast iron pan or large cans of tomatoes) to help the tofu drain. Let the tofu rest for at least 10 minutes (preferably more like 30 minutes, if you have the time).
- Meanwhile, bring a large pot of water to boil. Add the rice and boil, uncovered, for 30 minutes. Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff with a fork and set aside.
- Transfer the pressed tofu to the lined baking sheet and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining.
- Arrange the tofu in an even layer. Bake for 25 to 30 minutes, tossing the tofu halfway, until the tofu is deeply golden on the edges. Set aside.
- Meanwhile, prepare the peanut sauce by whisking all the ingredients together in a bowl. Taste, and if it’s too bold, add another teaspoon of honey to tame it. Set aside.
- Then, in a medium mixing bowl, combine the diced mango, bell pepper, green onion, cilantro, jalapeño, lime juice and salt. Stir to combine, and set aside.
- To assemble your bowls, start with a big scoop of cooked rice. Top with a handful (½ cup) shredded cabbage, then a big scoop of mango salsa, a handful of baked tofu, a hefty drizzle of peanut sauce, and a little sprinkle of chopped peanuts. Leftover bowls will keep well in the refrigerator, covered, for about 4 days.
Notes
*Make it gluten free: This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten free. I always use tamari instead of soy sauce because I prefer the flavor of it! Look for tamari next to the soy sauce in the Asian aisle of the grocery store.
Make it vegan: Use maple syrup instead of honey.
Change it up: If you can’t find good mangos, diced fresh pineapple would be delicious. You’ll need about 2 cups.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Alyssa
These flavors sound so refreshing! Love the mango :).
★★★★★
Kate
Thank you, Alyssa!
Charleen
Just made the burrito bowls tonight! It was a bit hit. Will make it again. I had to bake the tofu way longer that the recipe indicate to get it to the right consistancy, but it came out great! The Thai peanut sauce had a major kick to it. Really good!
★★★★★
Hayley
This looks so delicious. Really like the perfect, refreshing summer dinner. I’m definitely putting this on my summer dinner ideas list and trying it soon. I love your peanut sauce and I’ve yet to pair it with mango salsa but it seems like such a delicious idea.
Kate
Let me know what you think when you try it!
Danica
What other sauce would go with this if one is allergic to nuts and seeds?
Kate
You could omit the sauce and use a hot sauce like sriracha with a soy sauce, too! Let me know what you think!
Danica
Good idea! Thank you. Can’t wait to make this!!
Elisha
Loved these yummy bowls! Shared this recipe with my Mom and she really enjoyed them too (substituting in some pineapple as mangoes weren’t available). So nice to be able to share a great recipe :).
★★★★★
Goretti
Made it today. Awesome!
★★★★★
Kate
Great, Goretti!
Annie
Keen to make this but mangoes aren’t in season here in Australia at this time of year – glad to see that there was a substitute!
Kate
Let me know what you think, Annie!
Karl
I’ve made about a half dozen different items and they have all been wonderful and easy to follow recipes.
From a dad cooking for four young adults!
★★★★★
Kate
I love that! Thank you for sharing, Karl.
Rachel
I saw this in my email today and realized I had to make it for my family immediately! My ‘gado-gado”-raised husband gives it five stars! Definitely one to put in the rotation. Thank you!
★★★★★
Kate
You’re welcome, Rachel!
Mariya Zafirova
That looks amazing!
Mariya
Kate
Let me know what you think when you try it, Mariya!
Christine
Made this for dinner last night. It was refreshing and delicious, and just right for a hot and humid Minnesota evening. Thank you!
★★★★★
Kate
You’re welcome, Christine! Thank you for your review.
Kim
I made this tonight for the second time, the first time being just a couple of weeks ago. I love every element of it individually, and together they’re just magical! Thanks for a great recipe
★★★★★
Katharina
Turned out deliciously! Love all your recipes, especially your salads, and keep recommending them to my friends. :)
★★★★★
Kate
Thank you, Katharina!
Marta
I made it today and it was delicious!
★★★★★
Kate
Wonderful, Marta!
Mary
I made it last night, loved it! I was a little sad to be using my oven in my hot kitchen, so I imagine I’ll love it even more once it’s not 90+ degrees outside. I used the pineapple sub.
Kate
I’m glad you loved it!
Maxine
This looks delish!
Would this sauce still work if I omitted the peanut butter and the sesame oil (allergies)? Or should I mix up a different asian inspired dressing/sauce?
Kate
I would recommend using a different sauce. Or, a simple sriracha could be nice!
Maxine
Thanks Kate! I used a lime-honey vinaigrette instead and it was super delicious!
★★★★★
Grace
Some prep work involved but I did lots of that earlier in the day so putting this meal together was at the time of dinner was quick and efficient. Delicious!
★★★★★
Hannah
I’m going to try it with cashew butter and avocado oil (allergies,too), so I can let you know how it goes if you want!
Meredith Linden
Thank you for your sharing of this wonderful recipe. I made it today and it is absolutely delicious. The peanut sauce is definitely something I will be able to use in other dishes.
★★★★★
Kate
You’re welcome, Meredith!
L
This recipe turned out delicious, but the tofu was dry and chewy instead of crispy. Any suggestions. I havn’t cooked with tofu much.
★★★★★
Kate
Hi L! I’m sorry you didn’t love this recipe and it didn’t quite turn out. What brand and type of tofu did you use? Did you use extra firm?
Liz Merker
Oh, I did like this recipe! It was delicious except for the tofu was chewy. I used extra firm tofu. I don’t know what brand. Maybe I need to leave it in for less time.
Bella Human
This was such a great recipe – a lot of vegan recipes seemed to be based on substitute foods which always makes it feel like something is missing – but this recipe was perfect as is, and my only regret is that I should have made more!
★★★★★
Kate
I’m glad you loved it, Bella!
Allison
Delicious! Doubled the recipe and ate for a couple more days for lunch! Timesaving tip: buy frozen diced mango. It’s always perfectly ripe; you just have to remember to defrost it. Saves time and worry at the grocery store!
Kate
I’m happy you loved it and you liked it with frozen mango.
Kendra H Scheuerlein
This recipe is so delicious. The layers of flavor just work so very well together. My husband and I made it for Sunday night dinner, as it is a little more time intensive than other recipes on here, and we were so thrilled. Also, just had it for lunch again today and it is just as delicious. (We use CookieandKate’s blog and the cookbook every night of the week for our dinners and this recipe is my new favorite!)
★★★★★
Kate
Thank you for your comment, Kendra!
Megan
Already made it (with store bought peanut sauce though) and applause all around! We left out the cilantro (cause my husband hates it) but thought it was really good as is!
Kate
Thank you for sharing, Megan!
Claire
Absolutely amazing recipe!! Simple to make as well :) I added fresh basil to the mango salsa recipe and it really complimented the flavours. Definitely a go to recipe in my home from now on!
★★★★★
Kate
Great to hear, Claire!
Hayley Morrin
This was so delicious. I use your method of baking tofu everytime and I have it completely memorized now. I used almond butter instead of peanut butter because I prefer it for savoury dishes, and topped the bowls with extra lime and toasted almonds. Great summer dish; not too hot (like all the soup I’ve been eating – I’m crazy) and I got to walk away from the oven most of the time.
★★★★★
Kate
I love you have it memorized! Thank you for your review, Hayley.
susanne ruettimann
what a treat it was this dish – it will be one of our new summer favourites. how wonderful these different flavours blend together. we LOVE it !
★★★★★
Kate
Thank you, Susanne!
Luella
the peanut sauce could not be written out correctly? There was not enough liquid…I ended up adding chicken broth to thin it out.
★★★
Kate
Hi Luella, I’m sorry you didn’t love it. You’re peanut butter may have been on the thick side, there can be some variation in brands.
Tracy
This was the bomb! We did substitute chicken for tofu and it was fab!
★★★★★
Kate
Thank you for sharing, Tracy!
Lynn Hayes
These were fantastic! One of my favorite things ever. I’ve tried using parchment paper to bake tofu and the tofu just gets stuck on the paper, though. Maybe I need to use more oil.
★★★★★
Kate
That’s something I haven’t ran into! Sorry you have been experiencing that. You are getting it evenly coated correct? Possibly you are leaving it in a little too long?
Jonathan
Made it tonight! So good. Substituted almond butter since we have an allergy to peanut in the house. Will definitely make it again.
★★★★★
Kate
I’m happy to hear you liked it with almond butter!
Jacqueline
Made these last night. My boyfriend loved them, and so did I! They turned out a little bit salty, but that could be because I didn’t have low-sodium soy sauce and just went at it with the salt grinder on the mangoes without measuring. The sweetness of the mangoes really made the meal.
★★★★
Kate
You’re on a roll, I love it! Thanks for sharing your experience, Jacqueline!
Tiffany Brooks
Really enjoyed this dish,easy peanut satay and colourful salad .the crispy tofu worked very well,although i did add a little chilli powder to the marinade for extra kick.
★★★★★
Kate
Thank you for sharing, Tiffany!
Laura
I just made this recipe and it was a huge hit! I plan to put it in regular rotation. I thought it would be a bigger challenge to pull together given the number of ingredients, but it was actually pretty quick and easy. I’m going to share the recipe with my sister and hope to make it soon for friends, I know they’ll all love it too.
★★★★★
Kate
Thanks for letting me know your experience, Laura! I hope your sister and friends love it, too.
S
I’m not much of a cook, but I LOVED this recipe! Easy and really, really good. The only change I made was to add more liquid to the peanut sauce because mine is always more of a paste than it should be for some reason. Thanks for another winner Kate… and Cookie!
★★★★★
Kate
I’m glad you loved it, S! Thanks for sharing.
Paula
Sooo delish!! I used quinoa instead of rice and layered it onto a bed of super greens topped off with mango mixture, and the peanut sauce. For extra crunch I toasted some quinoa and sprinkled it along with a few chopped Virginia peanuts for a perfect lunch!!!
★★★★★
Kate
Thank you for sharing, Paula! I’m happy you loved it.
Ashley
Such a flavorful dish! I would totally just eat the mango salsa on its own! Maybe the peanut sauce too…Thank you for such a great recipe!
★★★★★
Kate
You’re welcome, Ashley!
Emily
Just finished eating this and it was so delicious and easy! Perfect summer dinner recipe!
★★★★★
Kate
Thank you for your review, Emily!
Keisha
I made this today with fresh mango and it was so tasty. Thanks for a great, fresh summer recipe!
Kate
I agree! Perfect for summer.
Monica Matalia
This is a great summer time recipe. Took me less than an hour and didn’t require me to invest in too many ingredients I didn’t have on hand. Thanks for creating it!
★★★★★
Kate
You’re welcome, Monica! Thank you for your review.
Nina Simone
Wow! Looks delicious and is protein loaded too! Must give it a shot!
Kate
I hope you love it, Nina!
sandra echeverri
Great recipe! Easy and healthy I will make this again
★★★★★
Kate
I’m happy to hear it, Sandra!
Patricia Eshagh
This looked like such a beautiful dish from the photos that I decided to give it a try, but I was very nervous that the ingredients would be too exotic for my family. I was even hesitant to take the first bite but when I did, I exclaimed, “Oh my gosh – this is delicious!” This recipe is going into my favorite recipe folder and I can’t wait for lunchtime to roll around so I can finish off the leftovers!!!!!
★★★★★
Kate
I’m so glad you loved it, Patricia!
Ross
Wow. Delicious recipe. I ended up adding 1/8 tsp red pepper flakes and was perfect for us.
Love your website. Recently bought your cookbook but still making recipes from here!
★★★★★
Kate
Thank you for your feedback, Ross!
Floranet
Breath-taking one!! Keep up the Good work
Kate
Thank you, Floranet!
Melanie
This has become a family favorite. “Burrito” is a bit of a misnomer. More of a Thai flavor? But LOVE the many flavors in this dish!
★★★★★
Kate
Thank you for your review, Melanie! It’s the best name I could think of to describe it. :)
susie honeycutt
Oh my gosh! My son who is very picky LOVED this recipe! I can’t believe how delicious this mango bowl actually is. I will be making it again very soon! Thank you, Susie
★★★★★
Kate
I’m happy you loved it!
Maria
SO good!! I was so excited for this mango/peanut sauce combo and it did not disappoint. The one thing I would mention is that I doubled the recipe and ended up with loads of leftover salsa and sauce but no leftover tofu. Maybe we’re just piling too much tofu on our plates but next time I think I’ll double the tofu and not the salsa. (No such thing as too much mango salsa though). Thanks for another amazing meal!!
★★★★★
Kate
Thank you, Maria! I’m glad you loved the sauce combination, too.
Melanie
One of our favorite recipes for the summer. After eating this dish my partner declared that Kate should be knighted!
★★★★★
Kate
Ha, thank you! :)
Mary
I have recently agreed to try being vegan with my son. This was the first recipe I made….and wow! Sooo good! Thank you! It is a new favorite.
★★★★★
Kate
Great to hear, Mary!
AshMac
I don’t like mango, so I’m going to make this with peaches instead. Yay!
Kate
Let me know what you think!
AshMac
I ended up making it with nectarines, and it was PHENOMENAL. Wish I could include a photo. In addition to being delicious, it was SO BEAUTIFUL!
★★★★★
Tina
What a great recipe! Really good instructions too. I’ll be getting inspiration for COOKIE + Kate regularly from now on!
★★★★★
Kate
Hooray! Thanks for your review, Tina.
Julie K Baumann
I do not like tofu but made this for my vegetarian son. We both enjoyed it so much!!! The flavors were perfect together and next time I’m going to try it with pineapple.
Thank you for this recipe.
★★★★★
Kate
You’re welcome, Julie!
Melissa Maxwell
This turned out great! I cooked it for a friend that’s not vegetarian and we were both thrilled with how it came out. I cooked the tofu in my airfryer instead for about 15 minutes at 375.
★★★★★
Kate
Thank you for sharing, Melissa!
KatP
This was absolutely delicious … only change I will make for next time is making a little extra sauce as it was so nice
★★★★★
Kate
More sauce is a great choice! Thank you for your review, Kat.
Jeanne
This was SO delicious. Fantastic flavor combo! I did a poor job reading the recipe and mixed the cabbage in with the mango salsa, but am taking the extra “mango slaw” for lunch tomorrow.
★★★★★
Kate
Thanks for sharing, Jeanne!
Gretchen
We LOVED it! The colors are beautiful, and my husband was happy that we have another vegan dish that is delicious and healthy!
★★★★★
Brittany
I made this for lunch this week and I’m so in love!!! Like another reviewer, my peanut sauce was super thick by the time I came back to it, but I just added enough water to thin it out to my desired consistency and it was fine. The mango salsa is the BEST part! I do have a question though. The recipe states that it will keep in the fridge for up to 4 days. But am I supposed to heat it before eating? That seems like a silly question, and it’s actually fine eating it cold, despite the rice and tofu, but it seems like something I should store separately and build the bowls each day so I can heat up the rice and tofu. I didn’t think the cabbage and salsa should be heated. Maybe next time, I will store separately and see how that works out. Can’t wait to make this again!!
★★★★★
Jennifer Christie
So I saw your mango lettuce wraps and decided to make that into a dinner…by adding rice and shredded cabbage. It was DELICIOUS (and a big winner with my whole family – none of whom actually like tofu!) so I came back to write a review. And found this recipe. Where you turned your mango lettuce wraps into dinner. By adding rice. And shredded cabbage. ha ha ha ha ha! Great minds, Kate!
Anyway, as usual, this is a major winner. I’m trying to cut back on how much meat we eat, but also appease the carnivores in my family. This did it. We all loved it! Thank you, again, for a delicious, healthy dinner!
★★★★★
Kate
Thanks for your review, Jennifer!
Rachel
I have been a vegetarian for years but have never attempted to cook tofu on my own, this was my first go at it and it was a resounding success. This recipe will be a repeat one at my house for sure. I managed to find two perfect mangos at the store and that just made the whole thing even better. Can’t wait for the leftovers tonight!
★★★★
Kate
Thank you for sharing, Rachel!
Mark H Hartung
These are fantastic. My entire family loved them. I served them with purple rice.
★★★★★
Elaine
These look amazing, can’t wait to give them a try! Did you use traditional or natural peanut butter?
Kate
Natural peanut butter :)
Anna
Hi Kate – I’m allergic to peanuts. Do you think I could sub in almond butter? I’ve tried with other recipes and it’s delicious! Thoughts?
Kate
That should work, Anna. Let me know what you think with almond butter!
Sarah Farino
These are to die for! Don’t think twice, and put these on your weeknight menu ASAP. These make the rotation in our house frequently.
I’m not a big fan of peppers in my bowls, so I leave them out – but I’m sure they add a nice crunch!
★★★★★
Kate
I’m so glad you loved it, Sarah! I appreciate your review.
Jean Moore-Vollmer
Absolutely outstanding! I made as written except used a tofu press and mixed the tofu with the soy sauce and cornstarch in a bowl. Will make more peanut sauce for the leftovers!
★★★★★
Kate
Thanks for sharing, Jean!
Rachel Burby
This is by far my favorite recipe! I was nervous about making tofu but you made it so easy. My partner who is a huge meat person even said how good this was! Will definitely make again.
★★★★★
Kate
Hooray!! Thanks for your comment, Rachel.
Jill archibald
Delicious….. I am new to vegan based meals and tofu this recipe is an absolute winner. My husband gave it the thumbs up. We couldn’t get manso did fresh pineapple salsa, it was excellent
★★★★★
Nancy Willis
I’ve made the Mango Burrito bowl numerous times and absolutely love it. It stores pretty well so I’m able to eat left overs for a few days.
★★★★★
Kate
I’m happy you loved it, Nancy!
Lisa
I was so excited and followed the recipe to a T… but the flavours didn’t seem to go together and the tofu wasn’t great. On its own, the sauce and the salsa were great but when it alll mixed together. I was super disappointed. Not making it again too much work for a blah meal.
★★
Kate
Oh no! I’m sorry you didn’t love this one. Thank you for your feedback, Lisa!
AngelaJ
This was great. I made it for my family – one son hates fruit, the other hates red peppers and rice. Can you see my eyes rolling? Anyway, they both ate it after I just looked them in the eyes and said, “You might think this is going to be a difficult meal for you, but mix it up and you will love it”. And they did! I made a non-hot peanut sauce (daughter doesn’t like spice) but the peanut & lime combination was fantastic. Thank you!
★★★★★
River O.
We made this for dinner tonight and it was DELICIOUS! I could also just eat bowls of the cabbage and veggie mix, it was so delicious. This will be a regular on our menu moving forward. Thanks for the great recipe!
★★★★★
McKenzie
This was my first adventure with cooking and trying tofu! I am blown away. It’s amazing. Thank you so much for this delicious recipe.
★★★★★
Kate
I’m happy to hear you loved it and that it worked so well for you, McKenzie!
John Gamero
Another fantastic recipe to go with the others I’ve followed
As others have stated my sauce was also thick after following the recipe prob due to my used brand of organic peanut butter so added a dollop of vegan coconut dairy free yogurt equivalent which worked well with the other flavours
I also added some wild black rice and farro grains to the basmati for additional texture
Mango used was frozen and defrosted producing perfect cubes
Defo do again keep up providing fab recipes
★★★★★
Kate
Thank you, John!
John Gamero
Oops further to my previous review defo a 5*+ recipe highly recommended
I also added some quick blanched curly kale to my shredded red cabbage to my dish then served with some tender stem broccoli
Amazingly filling !!
★★★★★
Kim
This was delicious! Peanut sauce better than any other, my husband couldn’t stop putting more on his portion! I don’t like spicy hot flavors or fresh onions so I only used half the chili, 2 scallions, omitted red pepper flakes. That gave it a tiny kick that was balanced out by rice and peanut flavor. My husband put rest of chili directly on his. Used pre-sliced mango that was a bit sour but worked well in recipe. I used salad-sized chunks of mango and bell pepper, wasn’t sure if that was intended in salsa but it was great! Omitted salt and extra peanuts, did not miss them. Peanut sauce took a while to whisk – blobs of peanut butter that finally turned into satin smooth sauce, I’m glad I didn’t give up on it too early. Looking forward to making and eating this again! Might switch out cilantro for Thai basil next time for a change.
★★★★★
Kate
Thank you for sharing, Kim! I’m happy to hear that.
Rachel
The flavors of this recipe were awesome! Will definitely make this again!
★★★★★
Kate
I’m happy you loved it, Rachel!
Lauren
Melding of dif flavors and textures makes this an all star dish!
★★★★★
Kate
Thank you, Lauren!
Alison Kalinski
This was so good I made everything the day before except the rice and Then put it all together for dinner tonight and it was delicious! the flavors were so bright and refreshing. my three-year-old liked it all together in a bowl with me and my five-year-old ate everything separate on a plate. highly recommend I’ll be making this one again!
★★★★★
Darcell
I made this tonight and it was delicious! The flavors of sweet and spicy were tantalizing! It was the first time I had tofu and it was wonderful. What a creative, beautiful dish. I’ve pinned this recipe. It’ll be one I enjoy many more times.
★★★★★
KCQ
This has become our go-to recipe to wow any guests from vegans to old school types. It is gorgeous, the flavors pop from the first bite to the last, it is really satisfying and delicious. We’ve been using your baked tofu technique every time we do tofu now, we experiment with the size of the tofu cubes but the crispy pillowy texture is such a hit. We mess with the peanut sauce too: more or less thick and peanut-y. We haven’t really made a variation that isn’t delicious. thanks!
★★★★★
HF
THIS WAS SO GOOD. And I am not one to review recipes, but it was so amazing (raves from meat-eating husband) that I need to just share my appreciation here.
★★★★★
Kate
I’m so glad you did! Thank you for your review.
Joanne
Made this last night and it was absolutely delicious! One change I used sunflower seed butter instead of peanut (allergy in the house). Worked perfectly and by far the best “peanut” sauce ever.
★★★★★
Kate
Wonderful to hear, Joanne!
Stacey
This was such a light, fresh and zesty meal! I think hubby and I needed a little extra tofu though
★★★★★
Kate
Thank you for sharing, Stacey!
Kristina
Delicious as usual thank you Kate! I have three very young children so used premaid mango salsa (peapod) and precut cabbage, which made it into a very fast dinner to throw together
★★★★★
Mary
Kate, I LOVE this recipe. I have made it many times now and look forward to it as one of my most consistently delicious and filling lunch meal prep recipes. It is a bit of a project to prepare all the different components, but worth it for four servings of this outstanding “burrito bowl.” I can’t shut up about the tofu method – it gets so crispy and you don’t even need a bunch of oil to make it happen! And the peanut sauce – YUM! I make the recipe easier on myself by using a bag of pre-shredded cabbage from Trader Joe’s (or, most recently, their broccoli slaw when they were out of cabbage and I actually liked this even more). I also cut the jalapeno into massive chunks, toss them with the mango, and pull them out again so I can have the spicy flavor without any actual jalapeno pieces in my food. :) Thank you for this wonderful bowl recipe, I know I will keep making it for years and years.
★★★★★
Bethan
Loved the flavour profiles in this recipe – but was short on time and made a lot of alterations with what I had on hand:
– used a pre-made stir-fry veg mix in place of the veg
– no tofu, so just pan-fried some vegan mushroom-based “mince” that I had in the fridge with garlic and soy sauce
– no fresh mango, so I defrosted some frozen mango chunks and they worked just as well
Mixed all this together with white rice and the peanut sauce, and it was (as expected) delicious. Next time, would’ve loved to use tempeh as the protein and also brown rice!
★★★★★
Kate
Thanks for sharing your feedback, Bethan!
Emily
I would give this recipe a 6 star rating if possible! So. Good. It is easy to prepare but a bit time consuming prep wise- still 100% worth it. The flavors are so multi-faceted and delicious. The crispy tofu instructions alone make this recipe a winner. It’s a simple and fool proof way to prepare perfectly crispy, baked tofu.The peanut sauce and the tofu provide substantial protein and makes this recipe particularly hearty,
One of my favorite Cookie and Kate recipes to date. Thank you thank you!
Clara
My new favorite way to eat tofu – this is the best method I have found to cook it! These bowls are so good, especially with the peanut sauce.
★★★★★
Emily
We love this recipe! My 5 yr old daughter who is a little picky about her food loves this tofu!! If we have left over sauce does it need to be refrigerated? That is what I have been doing but then it gets so thick.
★★★★★
Kate
Hi Emily! I’m glad you loved it. Yes, I recommend refrigerating the sauce. You may need to gently warm the amount you want to use next time. Thanks so much for your review!
Rachel
This was simply amazing! My “food” critical husband gave it a 9.4/10!!! I don’t think I’ve ever even made an 8/10 dinner before. And my picky 18 mos old gobbled it up! Can’t wait to try some more of your recipes!!
★★★★★
Karrie Passmore
Love love love! These are so great and easy to make. Thanks girl!
★★★★★
Deborah Hill
Yummy, delicious and very colorful!
A bit of time to prepare but you end up with 4 meals.Think it will take less time next time I make this.
★★★★
Gerja Lakke
My first recipe from this side. It was delicious!
★★★★★
Kate
I’m glad you loved it, Gerja! I appreciate you taking the time to review.
Mickey
Loved this dish. Used shredded chicken instead of tofu for my partner who doesn’t like tofu. I would suggest reducing the soy by a bit, I added a little more honey to balance out the sauce. Will be making this again, maybe with grilled fish!
★★★★★
Jessica Asher
My family loves this recipe! That includes my 4 and 7 year old children :) Thanks for all of the great reipes!
★★★★★
Kate
You’re welcome! I’m happy it was a hit with everyone.
Aubrey
My husband loves meat, but this may be one of his favorite meals. So refreshing and we love all the salty, savory, sweet, spicy going on! Thanks for hitting it out of the park again with this one!
★★★★★
KP
OMGeeeee Delicious!!! Thank you and YUM.
Lori
I made some substitutions to use what I have. No cabbage so I shredded carrots, broccoli stems and threw in frozen peas. Also used frozen mango, cilantro and red onion. I also used 3 tablespoons of hot water to thin out the sauce and make it pourable
Cricket
Omg omg omg these are the best. I’ve tried lots of your recipes and every one has been good. When we sat down to this last night my family insisted we add it to the regular dinner rotation! Thanks for another excellent recipe!
★★★★★
Gwen Hoenke
Love this recipe! I used 1/2 coconut milk and 1/2 water when I boiled the rice and it added a nice, sticky rice to go with the meal. It was a great hit and I’d definitely make it again!
★★★★★
Brittany B
My husband and I are huge fans of the Roasted Broccoli, Red Bell Pepper with Crispy Tofu and Peanut Sauce from your cookbook but really wanted to try this after loving the mangos recently from the grocery store (I am coming around to mango very slowly!). This was delicious, light, summery, great for warm nights. We will gladly make this again. I love that the peanut sauce uses the lime juice instead of the rice vinegar like the one in your cookbook! Thanks for making such great and clear recipes for us to experiment with!
★★★★★
R
all the tofu stuck when i tried to flip it after 15 minutes, on a lined sheet pan, would recommend treating the foil with spray prior to lining with tofu
Jo
This was delicious! I made soba noodles instead of rice and added edamame as another topping, and it was amazing!!!
★★★★★
Lin
I made the peanut sauce according to recipe but it was so thick I couldn’t drizzle. Is it supposed to be that thick? Haven’t eaten it but will soon. Thanks for all your great recipes!
Kate
Hi Lin! Perhaps your peanut butter was thicker than mine. You can thin it with a tablespoon of water next time, if you’d like.
Sydney
This was absolutely amazing!! We had been hiking all day and it was so refreshing. Will definitely make this again and have to show my friends who think they don’t like tofu!!! :)
★★★★★
Kate
I love it, Sydney! I’m glad this won them over too.