A tasty and tropical stir-fry dish with crispy tofu cubes coated in a zesty honey-lime sauce, accompanied by savory coconut rice and garnished with fresh cilantro leaves and sweet diced mango.
Ingredients: 1 cup jasmine rice. 1 can 14 oz coconut milk. 1 cup diced mango. 1 block 14 oz extra-firm tofu, cubed. 2 tablespoons soy sauce. 2 tablespoons honey. 1 lime, juiced. 2 cloves garlic, minced. 1 tablespoon vegetable oil. Salt and pepper to taste. Fresh cilantro leaves for garnish.
Instructions: Use cold water to rinse the jasmine rice until the water turns clear. Place the coconut milk and the rinsed rice in a saucepan. Over medium-high heat, add a pinch of salt and bring to a boil. Once the rice is soft and has absorbed the coconut milk, reduce the heat to low, cover, and simmer for 15 to 20 minutes. Take it off the heat and cover and leave it for five minutes. As the rice cooks, get the tofu ready. To make the glaze, combine the soy sauce, honey, lime juice, and minced garlic in a small bowl. In a large skillet or wok, heat the vegetable oil over medium-high heat. When the tofu is golden brown on all sides, add it and cook it. Cover the tofu in the skillet with the honey-lime glaze. Let the tofu cook for a further two to three minutes, or until the glaze thickens and covers the tofu, stirring thoroughly to ensure even coating. Spoon the coconut rice into individual serving bowls. Add the chopped mango, fresh cilantro leaves, and glazed tofu on top. Enjoy the hot Mango Coconut Tofu Bowls after serving!
Prep Time: 15 minutes
Cook Time: 25 minutes
Chattanooga Clarinet Choir
