Mango Coconut Tofu Bowls

pada tanggal
The opposite day I were given a craving for that drooly-scrumptious pan-fried tofu that I made a couple months ago and i knew I had to make extra. but, rather than making the precise equal dish, I determined to come up with a brand new taste blend for my bowl. I decided to go together with a tropical theme via combinig my favourite savory coconut rice with mangoes, avocados, and a honey lime glaze for the tofu. The ensuing Mango Coconut Tofu Bowls are truly epic. EPIC.

Mango Coconut Tofu Bowls with savory coconut rice, honey-lime glaze, avocado, candy mango, and spicy red pepper. enjoy !!!!!


INGREDIENTS
SAVORY COCONUT RICE

  • 1.5 cups uncooked jasmine or basmati rice 
  • 1 clove garlic, minced 
  • 3/4 tsp salt 
  • 13.5 oz. can coconut milk 
  • 1 cup water 

HONEY LIME GLAZE

  • 1 fresh lime 
  • 1/4 cup honey 
  • 1/2 Tbsp soy sauce 
  • 1 tsp corn starch 

PAN FRIED TOFU

  • 14 oz. package firm or extra firm tofu 
  • Pinch of salt 
  • 2 Tbsp corn starch 
  • 2 Tbsp neutral oil for frying 

BOWL TOPPINGS

  • 1 mango 
  • 1 avocado, sliced 
  • 2-3 green onions, sliced 
  • Pinch of red pepper flakes 
  • Handful fresh cilantro 

INSTRUCTIONS

  1. start through pressing the tofu. put off the tofu from the package deal, draining away all moisture. Wrap the tofu in a clean, lint-free dish towel or a few layers of paper towel. location the wrapped tofu between  plates and vicinity some thing heavy on pinnacle (solid iron pan or pot complete of water). allow the tofu press for at least half-hour.
  2. To make the Savory Coconut Rice, combine the raw rice, minced garlic, salt, coconut milk, and water in a medium pot. vicinity a lid on the pot and produce to a boil over high warmness. once it reaches a boil, turn the heat right down to low and let simmer for 20 minutes. turn the warmth off and let the pot sit, undisturbed, for 10 more minutes. Fluff the rice with a fork and set apart.
  3. whilst the rice is cooking, put together the honey lime glaze. Use a zester, microplane, or small-holed cheese grater to put off the skinny layer of inexperienced zest from the lime. Squeeze the juice from the lime into a separate bowl (you may need about 1/4 cup juice). combine the juice with half of tsp of the zest, honey, soy sauce, and corn starch in a bowl. Stir till the corn starch and honey are dissolved.
  4. After the tofu has been pressed, reduce it into half of inch cubes. Blot with a paper towel if needed to make certain the floor is dry. Season the tofu with a pinch of salt. Sprinkle the corn starch over pinnacle and lightly toss till all the portions are well coated.
  5. warmth the oil in a massive skillet over medium warmth till the oil is shimmering. add the tofu and fry on until golden brown on each aspect (about three minutes every side). eliminate the fried tofu from the pan and flip the heat right down to low. even as the tofu fries, reduce the mango into cubes.
  6. deliver the prepared glaze a quick stir, then upload it to the skillet. allow the glaze to begin to simmer, at which factor it'll thicken. as soon as thickened, turn the warmth off and add the fried tofu and cubed mango. Toss to coat in the glaze.
  7. To build the bowls, place about one cup of the savory coconut rice inside the bottom of each bowl, then pinnacle with a scoop of the mango and tofu. add sliced green onions, sliced avocado, a pinch of purple pepper flakes, and some sprigs of cilantro on top of each bowl.



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