If you are looking for a vibrant meal that excites your taste buds with every bite, these Mango Burrito Bowls with Crispy Tofu and Peanut Sauce are an absolute must-try. This dish masterfully combines the tropical sweetness of mango with the satisfying crunch of crispy tofu, all tied together with a luscious homemade peanut sauce. Whether you want a colorful weeknight dinner or a flavorful lunch to energize your day, this bowl delivers on texture, flavor, and nutrition in the most delightful way.

Mango Burrito Bowls with Crispy Tofu and Peanut Sauce Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe plays a starring role, balancing the sweet, savory, and tangy flavors while adding various textures—from the tender mango to the crunchy tofu. The simplicity of these ingredients belies their ability to create a meal that feels both fresh and indulgent.

Organic extra-firm tofu (12 to 15 ounces): Provides a hearty, protein-packed base that crisps up wonderfully in the oven.
Extra-virgin olive oil (1 tablespoon): Adds a subtle richness to help the tofu crisp evenly.
Reduced-sodium tamari or soy sauce (3 tablespoons total): Brings a savory umami punch to both the tofu and peanut sauce, enhancing every bite.
Cornstarch or arrowroot starch (1 tablespoon): The secret to achieving that perfect crispy coating on the tofu.
Brown basmati or long-grain brown rice (1 ¼ cups, rinsed): Creates a nutty, fluffy base that absorbs all the flavors.
Creamy peanut butter (⅓ cup): Forms the rich, silky foundation of the peanut sauce that makes this dish irresistible.
Lime juice (about 5 tablespoons total): Adds essential brightness and acidity to balance the sweetness and savoriness.
Honey or maple syrup (1 tablespoon): Just a touch to mellow out the bold peanut sauce and mango salsa.
Toasted sesame oil (2 teaspoons): Imparts a fragrant nuttiness to the sauce that ties the elements together.
Garlic cloves (2, minced): Provides a punchy depth that complements the creamy peanut sauce perfectly.
Red pepper flakes (¼ teaspoon): Adds a subtle heat that livens up the flavor profile without overwhelming it.
Large ripe mangos (2, diced): The star fruit that lends natural sweetness and juiciness to the salsa topping.
Red bell pepper (1 medium, chopped): Adds crunch, color, and a mild sweetness.
Green onions (½ cup, thinly sliced): Brings fresh, zesty notes that brighten the bowl.
Fresh cilantro (¼ cup, chopped): Offers an herbal lift to balance the richness.
Jalapeño (1, minced, seeds removed): Delivers just enough kick to contrast the sweetness.
Fine sea salt (¼ teaspoon): Enhances all the flavors harmoniously.
Shredded purple or green cabbage (2 cups): Adds vibrant crunch and color contrast in every bite.
Chopped roasted peanuts (handful): The perfect garnish for extra texture and nutty flavor.

How to Make Mango Burrito Bowls with Crispy Tofu and Peanut Sauce

Step 1: Prep and Press the Tofu

Start by draining the tofu and gently pressing out excess moisture, which is key for achieving that perfect crispiness. Cutting it into a uniform grid helps each piece bake evenly, giving you those golden, crispy edges that make this dish so addictive.

Step 2: Cook the Brown Rice

While the tofu presses, boil your rinsed brown rice until tender and fluffy. This slightly nutty grain forms a hearty base that soaks up the flavors of the toppings beautifully, grounding the bowl with wholesome comfort.

Step 3: Coat and Bake the Tofu

Transfer the pressed tofu onto a baking sheet and toss with olive oil and tamari for that beautiful savory undertone. Dusting the tofu with cornstarch ensures it develops a crispy, golden crust during the 25 to 30 minutes it bakes—don’t forget to toss it halfway through to brown all sides evenly.

Step 4: Whisk Up the Peanut Sauce

While the tofu is baking, mix the peanut butter, lime juice, tamari, honey, sesame oil, minced garlic, and red pepper flakes. This sauce is the magic touch—rich, tangy, and slightly spicy—bringing every element of the bowl together into one harmonious explosion of flavor.

Step 5: Prepare the Mango Salsa

Combine diced mango, red bell pepper, green onion, cilantro, jalapeño, lime juice, and salt in a bowl. This salsa bursts with tropical sweetness and fresh heat, serving as a juicy topping that contrasts perfectly with the crispy tofu and creamy peanut sauce.

Step 6: Assemble Your Mango Burrito Bowls with Crispy Tofu and Peanut Sauce

Layer your bowl with a scoop of warm brown rice, followed by a handful of shredded cabbage for that crunch. Add a generous spoonful of mango salsa, then pile on the crispy tofu, drizzle liberally with peanut sauce, and finish with chopped peanuts for extra texture. Each bowl is a vibrant, balanced celebration of texture and taste.

How to Serve Mango Burrito Bowls with Crispy Tofu and Peanut Sauce

Garnishes

A handful of chopped roasted peanuts adds a delightful crunch while a sprinkle of fresh cilantro brightens the plate visually and flavor-wise. Lime wedges on the side allow you to add a fresh squeeze of citrus, enhancing every component with a zesty finish.

Side Dishes

This bowl is a complete meal on its own, but pairing it with a light cucumber salad or some crispy plantain chips can add extra fun textures and complementary flavors. A simple side of pickled vegetables also works wonders to cut through the richness.

Creative Ways to Present

For casual dinners, serve the Mango Burrito Bowls with Crispy Tofu and Peanut Sauce in colorful bowls for a vivid, appetizing look. For entertaining, consider serving components buffet-style so guests can build their own bowls, adding an interactive and festive touch to your meal.

Make Ahead and Storage

Storing Leftovers

You can store fully assembled Mango Burrito Bowls with Crispy Tofu and Peanut Sauce covered in the refrigerator for up to 4 days. Keep the peanut sauce separate if possible to maintain the texture of the tofu and cabbage.

Freezing

While rice and tofu freeze well separately, the mango salsa and cabbage do not. It’s best to freeze cooked rice and baked tofu in airtight containers and prepare the fresh toppings and sauce after thawing for the best taste and texture.

Reheating

Reheat the tofu and rice gently in the oven or a skillet to revive the crispiness of the tofu. Avoid microwaving to prevent sogginess. Add the fresh mango salsa and drizzle with peanut sauce after reheating for a bowl bursting with fresh flavors.

FAQs

Can I use regular soy sauce instead of tamari?

Absolutely! Regular soy sauce works fine, but tamari is preferred for a richer, less salty flavor and because it’s often gluten-free, making the dish accessible for more people.

Is it necessary to press the tofu before baking?

Pressing tofu removes excess water, which helps it crisp up better in the oven. While it can be skipped, the texture won’t be quite as crispy and satisfying.

Can I substitute the peanut butter in the sauce?

You can substitute with almond butter or sunflower seed butter for a different nutty flavor or to handle allergies, but the classic peanut sauce taste is definitely worth the try!

What can I use instead of brown rice?

Quinoa, cauliflower rice, or even white jasmine rice can be great alternatives depending on your preference or dietary needs, each bringing a slightly different texture and flavor.

How spicy is this bowl?

The dish has just a mild kick from the jalapeño and red pepper flakes, which you can easily adjust to your tolerance by reducing or omitting the spice elements.

Final Thoughts

Treat yourself to these Mango Burrito Bowls with Crispy Tofu and Peanut Sauce—you’ll find they’re as fun to make as they are delicious to eat. Bursting with vibrant colors and bold flavors, this bowl is an effortless way to elevate your meal rotation, impress friends, or just indulge your love for fresh, wholesome food. Give it a whirl and watch it become a fast favorite in your kitchen!

Mango Burrito Bowls with Crispy Tofu and Peanut Sauce Recipe

★★★★★

5.1 from 15 reviews

Author: Harry
Total Time: 1 hour
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

This vibrant Mango Burrito Bowl features crispy baked tofu, fluffy brown basmati rice, fresh mango salsa, and a creamy, tangy peanut sauce. Perfectly balanced with sweet, spicy, and savory flavors, this nutritious plant-based meal is colorful, refreshing, and packed with protein and fiber, ideal for a wholesome lunch or dinner.

Instructions

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C) and line a large rimmed baking sheet with parchment paper to ensure the tofu doesn’t stick during baking.
Drain and Slice Tofu: Drain the tofu and gently press out excess water using your hands. Slice the block lengthwise into three slabs, stack them, slice lengthwise into three columns, then slice across to create 5 rows, resulting in uniform tofu cubes.
Press Tofu to Remove Moisture: Place the tofu cubes on a cutting board lined with a lint-free towel or paper towels. Fold the towel(s) over the tofu and place a heavy object on top, like another cutting board with a cast iron pan or canned goods, to press out moisture. Let it rest for at least 10 minutes, preferably 30 minutes for best texture.
Cook Rice: Bring a large pot of water to a boil. Add the rinsed brown basmati rice and boil uncovered for 30 minutes. Drain the water, return the rice to the pot, cover, and let it rest off the heat for 10 minutes. Fluff rice with a fork and set aside.
Season and Coat Tofu: Transfer pressed tofu cubes onto the prepared baking sheet. Drizzle with olive oil and tamari, tossing gently to coat. Sprinkle cornstarch or arrowroot starch evenly over tofu and toss again to ensure an even coating without powdery spots.
Bake Tofu: Spread the tofu in a single even layer and bake for 25 to 30 minutes, tossing halfway through to ensure even browning, until tofu edges are deeply golden and crispy. Remove from oven and set aside.
Prepare Peanut Sauce: In a bowl, whisk together peanut butter, lime juice, tamari, honey or maple syrup, toasted sesame oil, minced garlic, and red pepper flakes until smooth. Taste and adjust sweetness by adding a teaspoon more honey if needed. Set aside.
Make Mango Salsa: In a medium bowl, combine diced mango, chopped red bell pepper, sliced green onions, cilantro, minced jalapeño, lime juice, and sea salt. Stir well and set aside to let flavors meld.
Assemble Bowls: Start each bowl with a generous scoop of fluffy cooked rice. Top with about ½ cup shredded cabbage, a heaping scoop of mango salsa, a generous portion of baked tofu, a hearty drizzle of peanut sauce, and a sprinkle of chopped roasted peanuts for crunch and flavor.
Store Leftovers: Store any leftover bowls in an airtight container in the refrigerator for up to 4 days, making it great for meal prep.

Notes

Pressing the tofu thoroughly is key to achieving crispy edges during baking.
Use reduced-sodium tamari or soy sauce to control salt content.
Adjust red pepper flakes or jalapeño amount to your preferred spice level.
Brown basmati rice adds nutty flavor and complements the sweet mango; substitute with jasmine rice if preferred.
Maple syrup can be used instead of honey to keep the recipe vegan.
Peanut sauce can be made ahead and stored refrigerated for up to a week.
For gluten-free version, ensure tamari or soy sauce is gluten-free.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking and Boiling
Cuisine: Fusion, Vegetarian, Plant-based

Nutrition

Serving Size: 1 bowl (about 1 cup tofu, ¾ cup rice, salsa, sauce, and toppings)
Calories: 520
Sugar: 15g
Sodium: 480mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 7g
Protein: 20g
Cholesterol: 0mg