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. 
Carolyn Kilday
Juat made this recipe…it was amazing!Thank you!
★★★★★
Claire
Soooo good! Lots of subs based on what I had on hand – power greens, cashew butter, bulgar wheat. Delicious! I could eat spoonfuls of the sauce… Looking forward to trying it again one day as written! Thanks a lot!
★★★★★
Kate
Love it! Thank you for sharing, Claire.
Abby
Delicious! One of my favorite meals.
★★★★★
Kate
I love it! Thank you for sharing, Abby.
David
We love this recipe! It has become a weekly staple and leftovers are coveted!
★★★★★
Jennifer
So delicious! I made the mistake of mixing the cabbage with the salsa but it still worked out ok.
★★★★★
Kate K.
This is one of the best recipes I’ve ever made. I make it as written every time and it is perfect. My husband and I are in love with this meal. Thank you!
★★★★★
SUSAN
I’ve made this twice in back to back weeks. It is awesome! My husband called it “restaurant-worthy.” I will make this again and again.
★★★★★
Valerie
Delicious! Even my tofu skeptic husband liked it and my two year old devoured the tofu with peanut sauce and loved the mango salsa. Will definitely be adding this into the rotation. Was perfect with a drizzle of sriracha.
★★★★★
Caroline
Can you make sauce and the salsa one day ahead?
Kate
Hi! Yes, that would work. You salsa may be a little juicer as it sets, but should still taste delicious.
Anna
I am long time follower, and have made many, many of your recipes. This is hands down my husband’s and my favorite dinner. The texture is spot on thanks to the cabbage, the flavors are complex, and it is always beautiful to plate. The one change we make is to use almond butter instead of peanut butter. My husband is adverse to all things peanuts (including peanut butter ?!?!). The Almonds change the flavor, but in a delicious way.
★★★★★
Kate
Hooray, that’s wonderful to hear, Anna! Thank you for letting me know. :)
Anastasia
Made this for Easter lunch for the family! Subbed tofu with chicken and brown rice with white jasmine rice. Didn’t have cabbage or nuts but this turned out amazing anyways! Thanks for sharing this delicious sweet and sour recipe :)
★★★★★
Kate
I love that this was at your holiday table! Thank you for your review, Anastasia.
Kyle
This recipe was DELICIOUS! All the kids (8, 6, 4 & 2) enjoyed it. We followed the directions and it was just amazing. Restaurant type food. So colorful, so flavorful, and so summery! Thank you!
★★★★★
Gloria
Your recipes are truely beautiful to eat
★★★★★
Lauren
Literally the recipe I describe as the best thing I’ve ever tried in my life.
★★★★★
Kim
I have been meaning to post a review of this recipe I LOVE it! Such amazing big flavors and the mango salsa is spectacular especially day two when the flavors have all melded together.
I bought Wildwood baked tofu and just fried it a little to get crispy. Used quinoa as the base layer.
I’ve made this twice in a month and is definitely going into my cooking repertoire.
★★★★★
Marian
This is to die for! The instructions are so easy to follow and it all comes together stress free. A ‘make again’ for sure! Loved by both vegetarians and non-vegetarians alike. I used maple syrup and no substitutions
★★★★★
Eliisa S Bojanic
Sooooo good. This is a perfect recipe when I’m starving but still want something that feels light and healthy. the flavors always seem intense with each piece of the recipe on their own, but when put together the balance is so perfect. That fresh mango though! As per usual this will become a staple at our house.
★★★★★
Beth
This is amazing! The peanut sauce is the best I’ve tried. My entire family loves it – even my meat-eating husband. My daughter is a vegetarian, and I’ve been making more plant based food. Your website and cookbook make it easy. I don’t think I’ve tried anything bad, and haven’t really missed eating meat!
★★★★★
Kate
I’m happy to hear it, Beth! Thank you for sharing.
Julie OB
Love this!!
★★★★★
Brenda Roller
This has become my new favorite dish!! Between all the flavors that take over your mouth, to the crunch of the cabbage, it is absolutely delicious! I make the peanut sauce and the mango salsa up ahead of time so all the flavors have a chance to meld. This recipe was my first attempt at making tofu, and it was amazing!
★★★★★
Andrew
Absolutely delicious. A friend of mine commented how this was restaurant quality. Definitely felt good to hear that!
★★★★★
Elizabeth
Love this! The mango slaw gives a nice freshness to offset the rich peanut sauce. Such a fun recipe. Thanks for sharing all the deliciousness!
★★★★★
Adam Crawford
This is an amazing fresh tasting meal. The mango is sooo good and the tofu is perfect with the method described.
★★★★★
Ted
Certainly will try this again!
Thank you!
★★★★★
Emily
This is delicious!!! Amazing! I accidentally mixed the cabbage in with the mango salsa but it’s still delicious! I air fried the tofu for about 15 minutes and it came out crispy and the flavor is amazing! Thank you!
★★★★★
Kate
You’re welcome, Emily! Thank you for your review.
Shelly Abbott
I made this last night and it was a bit unusual from my normal but proved to be delicious. I added a few modifications; I did not use cabbage and the mango salsa was still tasty without it. I added a few other options to top the bowl; avocado, shredded Monterey jack Cheese, and marinated and grilled portobello mushrooms. That is the fun thing about making bowls, you can pile on whatever you like.
Cookie and Kate recipes are amazing. I have been a vegetarian for 30 years and these are some of the best recipes I have found ever! Everything I have made is so delicious. I tell all my friends about Cookie and Kate. Keep up the great culinary work!
★★★★★
Laura
Absolutely delicious!!! I didn’t have lemon nor lime, but it worked well anyway. I added some crushed coriander seeds.
★★★★★
Mackenzie
Delicious!!
★★★★★
Kelly
Can I use frozen mango in this recipe?
Kate
I like it best with fresh, but you can try it. Be sure to let thaw first.
Sadye
Kelly, did you try with frozen? I saw Kate’s note that you could sub fresh pineapple instead of fresh mango, so I’m just wondering whether I should go that route or pull out that long-neglected bag of frozen mango in my freezer.
Lori
This is delicious!! It’s one of the recipes on our regular rotation! I cheat and use frozen mango. I also marinate tofu in an OJ, Tamari, siracha, EVOO, garlic & ginger sauce.
This really is so good
Katherine
These burrito bowls are so good! I’ve been vegetarian for awhile now but this has become a favorite of my meat-eating family as well. So, not just for us plant eaters.
★★★★★
Kate
Wonderful to hear, Katherine! We appreciate you taking the time to review.
Molly-Margaret Johnson
Just made these last night- my girlfriend and I each had three servings! so satisfying yet light and fresh. perfect combo of everything. will def make again soon- was a great, easy weeknight dinner.
★★★★★
Kate
Wonderful to hear, Molly! Thank you for your review.
Leigh
This was amazing! Made this for my family who had never had tofu before. We just got an air fryer so I used that instead of the oven, but I did not use cornstarch, just sesame oil, soy sauce and rice vinegar to coat the tofu and it worked out great.
Kayla Clark
This is the perfect summer meal! I make my tofu in the air fryer instead, so it’s super quick and easy
★★★★★
janey
I made this recipe exactly as written for my family that includes vegetarians. I also passed a bowl of stir fried chicken for those who don’t eat tofu. Everyone enjoyed it. Some, who thought they would not like tofu, tried it and liked it.
★★★★★
Karie Dechant
I made this with a few changes.
I don’t do Instagram but I wanted you to know that your crispy tofu was the best I’ve tried to make! I’ve been vegan for about 6 months but I am not a fan of tofu, so getting protein has been an issue. Your exact instructions made my tofu really crispy and I will use it regularly. I didn’t have any peanut butter so I used tahini…it still tastes amazing!
Thank you for finding a way for me to like tofu.
Best
★★★★★
Lisa
This came out absolutely delicious! I will definitely make it agin!
★★★★★
Meredith
I’ve tried a lot, and this is hands down my boyfriend and I’s favorite Cookie and Kate recipe. I omit the red pepper flakes and always add that extra teaspoon of maple syrup; but otherwise make it exactly the same and you’ll have heaven on a plate!! (We also split the recipe in half, it’s that good!!).
★★★★★
Caroline Daniel
I made this on a whim and substituted oranges for mangoes as that was the only ingredient I did not have. It worked great! We also used quinoa (leftover from the veggie burger recipe!) and it was great too. I love how flexible this recipe is.
★★★★★
laura
This is absolutely amazing, so so tasty, and filled me up from lunch until dinner.
Rachael Goodman
I have made this recipe a number of times now and it is a family favourite. Even my 83yrs old father (who is not a tofu fan) loves it. I have struggled with the peanut sauce as the recipe says drizzle over but mine was always way to thick so I add coconut milk to it and this works. Also once when I made it my mangos weren’t ripe so I substituted it with fresh pineapple which worked well. This recipe is so fresh and colourful.
★★★★★
Kate
Thank you for sharing it’s a favorite for your family!
Sarah
This was outstanding
★★★★★
Kate
Thank you, Sarah!
Linda- South Africa
Very nice and refreshing dish! I did not have jalepeno so I used hot peppadew and a bit of hot sauce.
★★★★
Jay
Loved the way the tofu came out. Pressing it before baking really made a difference. Mango, lime, jalapeno and peanut sauce were delicious together.
★★★★★
Tina
Loved the fresh flavours and how crispy the tofu became. The only drawback was that my peanut sauce came out a little thick even though I used a creamy one, a bit of water stirred in helped with that though.
★★★★★
Lia Brands
This might be my favourite recipe! So tasty and pretty easy to make too! I make this one a couple times a month and have shared with friends, it’s so good!
★★★★★
Julissa
Is the 678 calorie count for one bowl?
Kate
Hi! More on my nutrition information.. I try to be as accurate as I can, that link should help :)
Cricket
Hi Kate!
I love your mango burrito bowls! We do make them with frozen mango and they’re always delicious.
I’m not a vegetarian, but my fella is. Anytime I’m craving something that I’d eat if he weren’t around, I search for a recipe on your website, and there’s almost always a delicious vegetarian version. All of the recipes I’ve ever tried from your site have worked out, and I’ve yet to find one that I wouldn’t give at least 4 stars (most are 5 stars). Thanks so much for accidentally saving my relationship—I couldn’t do this on soggy tofu and gardein nuggets
Kate
I’m so glad you come to the blog often for recipes, Cricket! Thank you for your comment.
Karen
Really enjoyed this recipe. I made it pretty much as written but I added some canned black beans to our bowls. The crispy pieces of tofu were really good. I used frozen mango pieces which made the salsa quicker to put together.
Suzanne
Looks delicious! Can you use natural peanut butter?
Kate
Yes, that works!
Sweta kandoi
Absolutely a stunning dish!! We loved it!! And so easy to whip it up!!!
★★★★★
Emily
I am trying to eat more vegetarian, and I really like this! It was my first time trying tofu. I will definitely make this again. I called these “rainbow bowls” for my kids since I used purple cabbage and these were so colorful.
My peanut butter sauce was a bit too thick. Would you thin it out with just water?
Curious what you do with all the leftover cabbage? I try to minimize waste!
★★★★★
Kate
I love that, rainbow bowls! Yes, you can thin out the sauce with water. Just keep whisking a small amount at a time until you get to the consistency you would like. Perfect Roasted Cabbage is delicious! I hope you enjoy it.
Sarah
This was my favorite vegan meal I’ve ever made! Thank you for sharing.
★★★★★
Krista
Made this for dinner tonight and it was delicious! This is the only recipe we use to make tofu – the absolute best!
★★★★★
Skye Moore
This recipe is AMAZING!! Super simple and easy to make and packed with flavour. Perfect for the summer
★★★★★
Kate
I agree, Skye. There is so much flavor in these. Thank you for your review!
Kelsey
Hi, I made this for lunch at work but I’m unsure if I’m supposed to eat it cold from the fridge or reheat it? Thanks!
Kate
Hi! I like it cold left over, but you can warm the rice up if you prefer. Thank you for sharing, Kelsey!
KAREN RENSTROM
WOW! I was a little worried (I’m a nervous cook!) that all these steps would lead to a less than stellar dish. I was sooooo happy with how it turned out. I would serve this to my carnivorous friend and defy them not to LOVE it. So amazing. I’ll never make my tofu any other way.
Thanks for your talented culinary imagination.
★★★★★
Kate
Hooray! I’m glad you loved them Karen. I appreciate your review!